In feeding my clafoutis addiction, I got into the habit of picking a handful of plums and peaches every Saturday morning at the Farmers’ Market. The peaches, both white and yellow, would make their way into my Peach Italian Ice. The plums, I decided, would partner perfectly with pancakes.
Plums were first cultivated in China about 2000 years ago, but didn’t arrive in the United States until about 1880, when the renowned botanist, Luther Burbank, began importing Japanese plums into California. Indeed, at last count, California was home to nearly 200 varieties of plums. Unfortunately, most plums are characterized Continue reading
I have an impatient streak. It’s why I don’t play golf, and why I can’t read music. It’s why I prefer talking to texting, and why I bring work home. It might also be why I scheduled this post to publish while on vacation. So when things take longer than I think they should, I get frustrated. And when things don’t work out the first time, to say nothing of the second time, I get equally frustrated.
In the kitchen, however, I’m a little more forgiving. In the kitchen, I’m usually willing to forgive a first mishap, and to chalk it up as a culinary rough draft. Some of my recipes even look like the galleys of a novel, with the characteristic cross-outs and line-edits. Ingredients are substituted or subtracted like unwanted sentences, cooking times expand or contract like secondary characters, and quantities increase or decrease as if page numbers.
As writing is to cooking, I’m willing to work through a few rough drafts. And this recipe took more than a few. In all, Continue reading