Sugar High Friday no. 10 – Honey, I’m Going to be a Little Late

sugar high friday baklava
Deadlines are fast-approaching. Clients are demanding your attention. Emails are flooding your inbox and there’s a stack of pending proposals on your desk that have to be finalized by…yesterday. You’re behind. You’re swamped. You’re buried. It’s going to be another late night.

You know the drill.

You dial. As it rings, you practice in your head exactly what you’re going to say. When the other end picks up, you say in your most sticky sweet apologetic voice, “Hey Sugar, I’m going to be a little late…” Silence. And then High-pitched protests come pouring out of the receiver. We’ve been planning “our” Friday for weeks! You stumble over your words. Mumble something about VPs and clients. You hear a long *sigh* then a sweet-but-with-a-bitter-undertone note that it’s okay, but the kidz, Elmo and Pooh, will be soooo disappointed.

You feel horrible. As you hang up the phone, you *sigh* with guilt, but shake it off and dive into your work. Work work work. And when you finally come up for air, you realize, omigod! It’s after midnight. Now you’re beyond late. Do you even dare call? Do you just keep working? Do you risk going home to face….Elmo and Pooh?!?

The other end picks up and this better be good. “Honey, I am so sorry it’s so late….” and your sentence trails off because you don’t know what to say. Silence. Ice-cold silence. You actually completely missed the whole decadent buffet. “Honey, how can I make it up to you?” *hmmm* It better be small, heavy, and dripping with gems and glittery gold. Then maybe you’ll be forgiven. And then the line goes *click*.

sugar high friday baklava
small, heavy, glittering golden baklava jewels

Sugar High Friday was last Friday, and today is? Wednesday? Thursday? I can’t even keep track of the days! At work, I’ve been busier than a bee in Springtime, so I completely missed the Honey edition. Of course, it’s too late now to join the decadent dessert buffet that Nic of Baking Sheet so succinctly put together last week. But better late than never, especially since I already had the ingredients for baklava – tiny triangle gems of flaky phyllo, heavy with nuts and spices, and dripping with glittering golden honey and butter.

Forgive me? And I swear, this will never happen again. ;)

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{ 6 comments… read them below or add one }

1 Jennifer July 22, 2005 at 5:59 pm

Sarah this looks really delicious! And no one else made baklava for SHF. Well, not that I can remember…it was so long ago… ;)

If you let Nic know I’m sure she’ll add you to the round-up – better late than never you know!

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2 Rebecca July 22, 2005 at 8:08 pm

I suppose I might be persuaded to forgive your tardiness, with some baklava of my own. You can mail it to
4640 silver sage dri….

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3 Eve July 22, 2005 at 9:46 pm

*drooling* god that looks amazing…i love baklava…

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4 Sam July 22, 2005 at 9:54 pm

not ‘bee’ a little bit late?

You just reminded me I made some too once, in my early blogging days before I knew about natural daylight and food photography.

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5 Anonymous July 22, 2005 at 10:26 pm

Wow, that looks fantastic! Did you use walnuts, pistachios, or almonds? Personally, I like pistachios, but I don’t see any fleck of green in yours, so it must be walnuts. I’ve seen baklava also made with dried fruit in it, like dates and apricots, but I like it with just nuts.

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6 sarah July 23, 2005 at 1:00 am

looks good, and amazingly, it tasted pretty okay, too! i don’t want to bother nic – i am sure she is busy as it is with cooking and blogging, so i am okay with just posting solo here for this one – that’s what i get for being late ;) next time, (which i hope will be announced soon!) i will do better about timing.

sam, i just took a peek at your baklava – and the photo sure looks good to me!

i used all walnuts, already shelled. I just didn’t have it in me to shell all those pistachios – LOL!

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