Skip to main content

Power of Plums

Food directly links us to who we are, past and present. Like us, it evolves, grows and changes with each generation, and sometimes it is lost all together.

At the local farmer's market grocery store this afternoon, the twenty-something cashier looked at my goods and asked, "Are you having a party or something?" Well, some of the groceries are for the big shebang concert happening at my mom's Saturday, but not many of them. I replied, "No, not really, these are just my groceries." We talked for a brief moment about cooking and how he has no idea how to do it. The young man only realized this after he moved away from home, and boiled noodles have been on his dinner plate every night since. My piles of veggies, fruits, base ingredients,  and the chuck roast (oh, and two bottles of Italian wine) struck him as party worthy, which seems strange in a Farmer's market style grocery store.

Is cooking becoming more magic than anything else? Mysterious that a person buys two different types of cabbage, four beautiful cantaloupe, broccoli AND cauliflower? But food is life - three times a day or so it fuels the body, energizes or depletes, revitalizes, ravishes, elevates, and sometimes disastrously devastates too. Devastating that we don't really get the connections. So many functions, feelings, hormones, actions, diseases are influenced by what passes over our lips, into the mouth and beyond.

This morning my Italian mother-in-law picked purple to the pit plums from my mom's abundantly fruited tree.  Two pounds from the big box of tangy-sweet contents needed to become a plum crisp. How pleasing the purple stains on my plum pitting fingers struck me, how delightful the contrast of bubbly fruit with butter, oat, walnut, and sugar topping, blond and brown all over, how completely wholesome and clean in the best, messiest way. Odd and amazing to pick luscious plums in the morning and turn them, by magic almost, into crisp the likes of this one a few hours later.

I am sorry for the young clerk and his noodles. I wouldn't trade this little power-of-food-knowledge for anything. I will, however, gladly share my recipe for Plum Crisp with you.

Comments

Annie said…
That was the best plum recipe I have ever tasted. Wasn't it choice Saturday night when Bridgette and Lois were part of our personal tasting party? Our own private reserve. Yeah . . .

Popular posts from this blog

Beware of Trader Joe's Imported Penne Pasta - Stow-Aways on Board

Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.

A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.

The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light).
I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring it…

321 Dough - Multi-Purpose Recipe, Repost of Recipe

For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water. 


• 3 Cups AP Flour
• 2 Teaspoons Yeast
• 2 Teaspoons Kosher Salt
• 2 Teaspoons Sugar
• 1 2/3 Cups Lukewarm Purified Water

1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed.
2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area.
3. You can use the dough at this point, or …

Ode to Coffee, Something I Never Thought I Would Love SO Much

The signs have clearly been there - my favorite ice cream flavor since childhood: Coffee (even better yet with toffee crunch pockets hidden inside), but until relatively recently I have not been a coffee drinker (babies and the lack of sleep that come with them helped the coffee gods lure me in). I passed up numerous perfectly made Italian espressi with gorgeous deep caramel colored crema rising to the top (anyone have a time machine?), but now the day hasn't begun until the espresso machine does.