Oh Snap!

It has been a long week. I've been sick and tired and working and dealing with school. I crashed and burned. Yesterday I had to miss an AP History timed essay, passed out at my Dad's apartment, and then went to work for 5 hours, two of which I had to be outside in a full body--including huge skull mask--jester costume. when i came back in my braids were completely soaked with sweat. Having said that I worked the hell out of that corner. I didnt go to school today, meaning i missed Tech Center. Oh well, I still cooked delicious food tonight anyway.

Random, non food related Shenanigans: My older cousin Sydney came over for my mama to take her senior portrait, and were ended up playing Tatsunoko vs Capcom, which is an epic fighting game with characters from both Tatsunoko and Capcom games [DUH!] Its like the game Tekken, except on drugs. After that Mama, Syddy, and I met up with my Aunt Jo, Uncle Stachy, and younger cousin Alyssa at a mexican restraunt. Syd took it upon herself to make a napkin mustache and beard for herself.

One of the many reason I love my family. That's my little side anecdote for the day.

Okay back to food, where was I? Mars perhaps? Ah yes now i recall, I prepared a cheesy orzo.

It tasted pretty good, I mean cheese can make any kind of pasta even better. It was quite simple too, all i did was cook the orzo till it was aldente, reserved two tablespoons of the hot pasta wtaer, melted in 1 1/2 tablespoons of butter and about a cup, more or less, of a mixture of shredded asiago, cheddar, and colby jack cheeses. I also added in a tsp of paprika, salt, pepper, and then finely chopped some fresh rosemary . I served it with cherry tomatoes and some parsley for herbal freshness.

Blahblahblah, what I really want to talk about is the plum tart i made. utterly fabulous. The tender crust had a light hint of vanilla that just flirted just enough on my tongue to cause it to swoon. The caramelized golden-orangeish flesh of the plums melted in my mouth like a pool of a sweet yet tart, warmly spiced, heavenly-ness.

Plum Tart
Dough-
-1 1/3 c. flour
-1 tsp. salt
-1 1/2 tsp baking powder
-1/4 c. brown sugar
-4 tbs. butter
-1 tsp vanilla
-5-8 tbs water

Topping-
-4-5 plums, sliced into about 1/2" slices
-1/2 c. brown sugar
-3 tsp. cornstarch, more if the plums are juicier
-1-2 tsp. cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. salt

Preheat oven to 375F

In a medium bowl, combine flour, baking powder, salt, and sugar. Using 2 knives, cut in the butter in a criss-cross direction. Do this until the butter is absorbed into the flour in pea size balls. Stir in the vanilla, then stir in the water, 1 tablespoon at a time until the dough just combines. Use your hands to form a ball of dough. Keep in the fridge for at least 30 mins.

Meanwhile, toss the plum spices in a bowl with the remaining ingredients; make sure the slices are evenly coated.

In a greased spring form pan, press the dough into the shape of the pan, don't make high edges.
Use a fork to press some holes in the dough, brush with an egg-wash or melted butter. Bake with nothing on it for 10 mins.

Take the crust out of the oven and arrange the plum slices in a circle by laying them on one another.Bake for a final 20-30 mins, or until the flesh of the plums becomes a radiant orange, and the crust in golden and tender.

Take out and enjoy the fruit of you labor. [pun intended.]

Goodnight.

"Jam; And Jelly; And Bread; Are The Best of Food For Me!"

Today i was given the task of using these plums i had at my dads that had to be used today or tossed tomorrow. These are nice ripe, juicy tastey red plums, so guess what i made. Thats right, plum jam . Red plums are my personal fav. Itallian plums are nice too but there is something about the sweet yet tart flavor of red plums that really floats my fancy. I Gave a jar of trhe finished product to one of my best friends Maggie, so i hope she enjoys it!

Pectin Free Spiced Plum Jam:

-3 c. Plums, chopped and peeled

-2 tbs. lemon juice

-1 1/2 c. granulated sugar

-1/4 tsp. cinnamon
-1/4 tsp. ground clove
[if you don't want "spiced jam" then omit the spices ya Bimbo!]

To peel the plum get a large pot of boiling water and a bowl of ice water. Submerge each plum one at a time for 10 seconds or less in the boiling water then place in the ice water for a few seconds. Next just easily slid off the skins with your fingertips.

Now chop into small cubes and place in a medium saucepan with the lemon juice and cook for 5 mins on medium heat. Add in the sugar, spice, and everything nice, and try not to spill any chemical X in there. Continue to simmer on medium heat for 20 mins, stirring occasionally .

Now remove from heat and skim off the surface foam. For the final step pour into a jar and cool.

mmmm one of my favorite jams! Hope you like it as much as i do. Sorry the picture qaulity is lacking, my Dad doesnt have nice cannon cameras like my Mama. Goodnight.

[Edward Lear quote for title]

Purple Haze

I dyed my hair purple, it is an extremely intense purple and i love it. Its very bold,and very me. My Great-Grandma Lucy told me today that, "i got some guts for dying my hair that color, i love it."
In honor of my hairs new style, I'm trying to name as many purple foods as possible...

-PLUMS
-purple grapes
-dried figs
-prunes
-eggplant
-purple potatoes
-purple cabbage
-raisins
-blackberries
-blueberries(they count as purple)
-That icky purple ketchup that i wish didn't exist

Here's the recipe for Blackberry Pie I, from The Good Housekeeping Cook Book:

-Flaky Pastry (recipe follows) or two 9 inch pie crusts
-4 c. blackberries with 2 tbs. flour
-2/3 c. granulated sugar or brown sugar [I prefer brown]
-1/4 tsp.nutmeg
-1/8 tsp. salt
-1/4 tsp. cinnamon
-1 tsp. lemon juice [optional]
-1 tbs. butter or margarine. [I hate margarine]

Preheat oven to 425 F.

Line a 9" pie plate with pastry. Fill with the blackberries. Mix sugar, nutmeg, salt, cinnamon, and lemon juice. Sprinkle over apples, and dot with butter. Cover with pastry and make several slits with a knife [I like making a smiley face...or tri-force.] Press edges together with a fork dipped in flour. Glaze the pie with milk, cream, melted butter, or a slightly beaten egg white.
Bake for 40 mins.
Serve hot or cold. It's amazing with ice cream.

Flaky Pastry:
-2 1/4 c. sifted all-purpose or cake flour
-3/4 tsp. salt
-3/4 c. shortening
-5 tbs. cold or ice water

Sift a heap of all-purpose flour onto a piece of wax paper. Set the flour sifter into the mixing bowl. Then measure 2 1/4 c. of the sifted flour back into sifter. add the 3/4 tsp salt and sift into the bowl.
Drop the shortening into he flour, then cut it in with two table knives. To use knives, hold one in each hand; cut crosswise [that's in opposite directions] through mixture until the flour coated particles are the size of peas.
Sprinkle 1 tbs of water over a small portion of the flour mixture, lightly pressing moistened particles together with a fork. Toss this dough aside in the bowl. Repeat until all flour is moistened, being careful to add water each time to undampened spot. Use only enough of the water to make the dough stick together when gently pressed. now lightly form one pastry ball, wrap in waked paper and chill for 30 mins.
Now the pastry is ready to roll out into one 9" two crust pie.