Friday, September 25, 2015


Bowl by: Dirtkicker Pottery
Near my house, there's a perfectly obscured beach path known only to the adjacent inhabitants that comes to full life at the end of every summer with the most gorgeous Damson plums dripping from arched tunnels of rustling green.  Not typically one to get hands-y with things that aren't overtly mine, it took only one season of tripping, and slipping over spoiled, plums squished into the path before a silent oath was made to stop, at all costs, this gruesome plum-icide, and egregious waste in seasons to come.

This year with my trusty bucket in hand, and most demure and subtle, magenta hooded sweatshirt I was ready to enact my rescue-efforts-(quickly)-turned-full-fledged-plum-heist.  Three gallons later ... I, uhm, needed a plan, or better yet, a recipe, and one that didn't include refined white sugar and a multitude of other ingredients that aren't healthy for me to consume.  So I invented not one, but two plum spread recipes!

Pucker-Up Plum Butter
Here's what you need:
  • 1 Heavy bottom saucepan, or pot (I used my ever-faithful dutch oven)
  • 4 Lbs. Plums
  • 1/2 Lime (juiced)
  • 1/2 Cup Pure Organic Maple Syrup 
  • 1/4 Cup Water
  • 1/2" Knob Fresh Grated Ginger
  • 1/4 Teaspoon Allspice
Here's what you do:
Wash, halve, and pit all of your plums, combine all ingredients in your preferred pot, and simmer for about an hour stirring occasionally, purée in blender (optional), chill or freeze.  That's it!

Makes about 30 ounces (4 cups, 1 Litre).

Playing up the tartness of the plums with added lime juice, this spread isn't subtle, or one most people would enjoy on their breakfast croissant.  It is, however, awesome on sandwiches!

On one slice of toasted sour dough bread spread a thin layer of mayo, on the other slather generously with plum butter, stack rotisserie seasoned deli sliced chicken, and avocado, slice diagonally (because everything tastes better this way) and dig in!

Smooth Shiraz-Plum Preserves
Here's what you need:
  • 1 Heavy bottom saucepan, or pot (I used my ever-faithful dutch oven)
  • 3 Lbs. Plums
  • 1/2 Cup Pure Organic Maple Syrup
  • 1/4 Cup Water
  • 1/4 Cup Shiraz
  • 1/4 Teaspoon Allspice
  • 1" Knob Fresh Grated Ginger 
Here's what you do:
Same as above.  Wash, halve, and pit your plums, combine all ingredients, and simmer for an hour stirring occasionally, purée in blender (optional), chill or freeze.

Makes about 24 ounces.

Mugs by: Brookish
Thanks to the wine, this one has a beautifully deep-red color, nice, not-too-sweet flavor, and a rich body that makes it perfect for slathering on anything edible, basically.  So far I'm loving it especially on toast during blustery, cloud covered, light-flickering, autumn mornings! 

I can't think of a better way to say goodbye to summer than by savoring some of the season's fleeting flavors.  Whoever said change, or transitions have to be miserable was living life all wrong.  Everything in life has its turn -- I'd rather dance through life's cycles, than spend my time kicking and screaming.
New Moon in Virgo Mandala from the High Vibe Guide
I welcome all of this month's revisions, and am thankful for the opportunity to release everything that is, or has been weighing me down, and holding me back.  I know that whatever the Universe has in store for me next will surpass even what my wildest imagination could ever cook up, and I am prepared for my next transformation.


Thursday, September 24, 2015

Directions [10D]

 Don't despair, Darling ... Dominate doubt, defend delights, dance defiantly -- daily.

Tuesday, September 22, 2015

I Don't Carrot All

Solar Yellow & Purple Dragon Carrots

"This strangely still pause between summer and autumn, greenery and gold, and the heat and rising wind that is once again readying itself to rush it all away in a climactic symphony of color and scent is - in my opinion, one of the best parts about living on earth."
- Victoria Erickson

I couldn't possibly agree more.  I'm a fall baby through, and through so you know tomorrow's equinox has got me turned up!  And, is probably why I love this dish so much, with it being the best colors, flavors, and scents of both Summer's abundance, and Fall's harvest on one plate, to me, it's heaven in every bite.  The warming spices of garlic, ginger, and thyme mimicking the heat of a summer sun makes this perfect for keeping the chill at bay on blustery fall days.  Enough of my ode to seasons, let's get down to business, shall we?

Here's what you need:
1 Roasting pan
1 Bunch of Asparagus
1 Fuji Apple (or pick your own fave)
1 Large White Onion
4-8 Carrots
3-5 Cloves of Garlic
2 Tablespoons Balsamic Vinegar
1/4 Teaspoon Thyme
Olive Oil
Salt & Pepper to taste

1 Small baking dish
2 Cups Walnuts
1/8 Teaspoon Thyme
Olive Oil
1" Knob of fresh Ginger

Here's what you do:
Preheat oven at 425°F
Grease your pan(s) with just enough olive oil to coat the bottom of your roasting pan & baking dish (if opting for toasted walnuts), remembering that the apple will release liquid as it heats, so don't over do it - we're going for roasted veggies, not drowned; dust with thyme.  Scrub, rinse, or peel all appropriate ingredients, snap asparagus and arrange in pan, chop apple into bite size chunks, slice onion, cut carrots into medallions, or any other preferred shape for that matter, and into the pan with them!  Mince garlic and sprinkle evenly along the top of your snuggled up veggies, grate ginger evenly over roasting pan (optional), drizzle with balsamic vinegar, and give it all a few shakes of your preferred salt & pepper. That's it, you're ready for the oven!  Set timer for 20-25 minutes depending on your appliance.

Dust your already greased baking dish with 1/8 tsp. of thyme, add 2 cups of walnuts, and stir to thoroughly cover with oil & spice, then add to the oven in this separate dish for the last 5 minutes your vegetables are roasting.  When finished, combine and toss with vegetables.  Let cool, and serve ... Voila!

Bon appétit, my Lovelies!