September has been such a good month for plums and damsons hasn't it?
The Victoria plum tree on the allotment was heavily laden this year...
And so there was picking to be done...
I was also given a few pounds of damsons....my friend Jo didn't know what to do with all...every day she came to work with carrier bags of them, and I think she fed the whole newsroom. I exaggerate , she fed those of us who can make puddings and jam. The sports boys in the corner wouldn't know what to do with a damson if it hit them in the ear.
I however do....and made this lovely Nigel Slater's plum cake...captured just as it was going into the oven. The flavour of the damsons and the texture of ground almonds and polenta made a delicious treat for tea.
Back to the Victoria plums, some of which I froze or stewed and served cold with ice cream.....
But I also tried a new recipe this year...plum gumbo. Made with plums, sultanas, sugar, fresh ginger which adds a certain zing, plus other bits and pieces, it's very tasty with bread and cheese.
In fact the only thing that's wrong with this batch is that I didn't make enough! In the meantime, there's still plenty to do in the kitchen with a preserving pan - time to sort the apples out.....
Not tonight though, it's now dark, and I'm back in the kitchen just about to get the supper ready. While the vegetables are roasting and the pasta is on to boil , I've been listening to a group whose music always seems to fit this time of night.
Hypnotic Brass Ensemble are from Chicago, but moved to New York. They're a world away from my my cottage in a tiny village . but at twilight, with a glass of red wine in my hand, with my toes tapping our worlds collide and I hope that one day I can see them perform live.
The Victoria plum tree on the allotment was heavily laden this year...
And so there was picking to be done...
I was also given a few pounds of damsons....my friend Jo didn't know what to do with all...every day she came to work with carrier bags of them, and I think she fed the whole newsroom. I exaggerate , she fed those of us who can make puddings and jam. The sports boys in the corner wouldn't know what to do with a damson if it hit them in the ear.
I however do....and made this lovely Nigel Slater's plum cake...captured just as it was going into the oven. The flavour of the damsons and the texture of ground almonds and polenta made a delicious treat for tea.
Back to the Victoria plums, some of which I froze or stewed and served cold with ice cream.....
But I also tried a new recipe this year...plum gumbo. Made with plums, sultanas, sugar, fresh ginger which adds a certain zing, plus other bits and pieces, it's very tasty with bread and cheese.
In fact the only thing that's wrong with this batch is that I didn't make enough! In the meantime, there's still plenty to do in the kitchen with a preserving pan - time to sort the apples out.....
Not tonight though, it's now dark, and I'm back in the kitchen just about to get the supper ready. While the vegetables are roasting and the pasta is on to boil , I've been listening to a group whose music always seems to fit this time of night.
Hypnotic Brass Ensemble are from Chicago, but moved to New York. They're a world away from my my cottage in a tiny village . but at twilight, with a glass of red wine in my hand, with my toes tapping our worlds collide and I hope that one day I can see them perform live.
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