My affiliation to desserts hardly comes as a surprise. Early on, it may have to do with possessing a sweet tooth or perhaps being amid sugar devotees. However, with my culinary learnings, I’ve learnt also, that the desire to bake or create desserts bears no relation with my love for consuming sugar. Meaning, even on days when I’m sugar-starving(by choice), I find myself hankering for the rumbling sound of my stand mixer as it punches and mangles a robust babka dough, the perfume emanating from a slit vanilla bean pod and the disarrayed crackle top of an 8×8″ brownie. After a 10 day vacation traipsing around Croatia this summer, our home bound flight back seemed devoid of melancholy only because my restless mind conspired to bake a crostata with figs and sweet port-simmered onions. Although, I did christen it with a quirkier name, “It’s been 10 days since I’ve baked. I miss the oven” crostata. Jet lag was forced to take a back seat.