Our Santa Rosa Plum tree has been showering us in fruit this week. I’ve found several recipes to play with this weekend, including a crisp with cardamon and pistachio, a semifreddo, and syrup for cold-brew tea.
The most time-consuming bit for each recipe is all of the plum preparation. I spent hours chopping, pitting, and peeling off the bitter skins. In the end, I was left with three large containers full of juicy, sweet plum chunks. Though it wasn’t my favorite job, I’m glad it’s done. Next is the fun part of experimenting!
1 year ago today: Freeing the wild bird
2 years ago today: Getting things done
3 years ago today: A good track record
6 years ago today: Rialto Bridge