tag:blogger.com,1999:blog-25622200.post4468496767047290541..comments2023-09-20T09:32:47.374-04:00Comments on FOODChair: Plum GoodCallipygiahttp://www.blogger.com/profile/02110588839009618748noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-25622200.post-3230954593245043032007-10-04T01:25:00.000-04:002007-10-04T01:25:00.000-04:00Cally, you must be living in my mind. Yesterday, ...Cally, you must be living in my mind. Yesterday, after being disappointed by the peaches and nectarines at the farmer's market, I went to Dan's Fresh Produce in downtown Alameda; I looked over all the fruit and when I saw the Italian prunes, I got warm and fuzzy. It's fall! Do you remember the jam I made from the Knolls' prunes? I roasted the fruit, split open, pits still in, in the pizza oven nansitahttps://www.blogger.com/profile/08152234645682255355noreply@blogger.comtag:blogger.com,1999:blog-25622200.post-25258157105710649742007-09-23T14:15:00.000-04:002007-09-23T14:15:00.000-04:00sher- I look forward to reading your gracious resp...sher- I look forward to reading your gracious responses, thank you and I would be delighted by the jam if ever you made some!Callipygiahttps://www.blogger.com/profile/11131979717873807365noreply@blogger.comtag:blogger.com,1999:blog-25622200.post-18691613807838735512007-09-22T15:22:00.000-04:002007-09-22T15:22:00.000-04:00Oh, what a mervelous post. I so look forward to re...Oh, what a mervelous post. I so look forward to reading them. How can one person be so talented-- the artwork, the prose! Amazing. And count me as a great lover of plums. I love the contrasting tastes of the juicy flesh and the tart skins. I used to make plum jam all the time. If I ever do that again, I must send you a jar!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-25622200.post-31127988680959340362007-09-22T13:59:00.000-04:002007-09-22T13:59:00.000-04:00Gattina- Yes canned is a different thing. My favo...Gattina- Yes canned is a different thing. My favorite is cling peaches or mandarin oranges. I'd love to try a fresh lychee too. Ths plum in the pic is an Italian prune.Callipygiahttps://www.blogger.com/profile/11131979717873807365noreply@blogger.comtag:blogger.com,1999:blog-25622200.post-67030806095719596572007-09-21T00:20:00.000-04:002007-09-21T00:20:00.000-04:00Calli, don't you think once fruit is canned, it to...Calli, don't you think once fruit is canned, it totally turns out to be a different animal? Some, either fresh or canned, are splendid in their own ways, like peach and pineapple, some just disastrous, that would be grape and cherry for me.<BR/>Love how you colored the pic, the plums are radiant! And love this compote too! I'm helpless in recongize the specimen, but I guess I just go for the Gattina Cheunghttps://www.blogger.com/profile/17259299908195438080noreply@blogger.comtag:blogger.com,1999:blog-25622200.post-40635566882752418402007-09-20T19:11:00.000-04:002007-09-20T19:11:00.000-04:00anh- 3 cheers for stoned fruits. I hope you can so...anh- 3 cheers for stoned fruits. I hope you can someday soon be reunited with that Vietnamese plum, they sound so pretty.<BR/><BR/>lydia- I go crazy buying those little guys, before it is too late. And I am a secret admirer of the white peach too.<BR/><BR/>lucy- I understand completely, they are quite understated and go well in-things. I never heard of blood plums!Callipygiahttps://www.blogger.com/profile/11131979717873807365noreply@blogger.comtag:blogger.com,1999:blog-25622200.post-44595248289836311112007-09-20T17:47:00.000-04:002007-09-20T17:47:00.000-04:00You've undone my years of neglect for the plum in ...You've undone my years of neglect for the plum in a few short paragraphs. My beloved blood plums aside, the sour flesh has put me off eating the various varieties for years. I feel a little braver now. <BR/><BR/>What a glorious recipe. A Paean to late summer fruit. Wonderful.Lucyhttps://www.blogger.com/profile/05524429760235996360noreply@blogger.comtag:blogger.com,1999:blog-25622200.post-59427317156078490282007-09-20T06:06:00.000-04:002007-09-20T06:06:00.000-04:00What a lovely recipe! I adore prune plums and can ...What a lovely recipe! I adore prune plums and can still find them at the farmstands at this time of year. I do love peaches, too, especially the white ones, when I can find them at the farms. In the supermarket, they are often rock hard and tasteless.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.comtag:blogger.com,1999:blog-25622200.post-32747118387776493172007-09-20T01:58:00.000-04:002007-09-20T01:58:00.000-04:00I think you really have captured all of my love fo...I think you really have captured all of my love for stoned fruits in your post. Really lovely...<BR/><BR/>I am still ok with peaches. But my fav by far is apricots and plums! They are just really good.<BR/><BR/>You also remind me of a particular pkums available in Vietnam - the skin is darker green and the flesh is red and moist. These are the best, and I haven't had them for a long time.Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.com