15 litres of dill pickles down, 5 more to go*. Once I get more pickling supplies. And then about 10 litres of jalapeño mustard. I have no idea what I’m going to do with all the plums.
*It sounds like a lot, but I have recently discovered German rouladen, and we are consuming them in great quantity.
gillyrosebee
11 years ago
@Unimaginative, since you seem to be on a roll, have you considered pickling them? I had 18 pounds of Italian plums to deal with this year so I now have halved plums in syrup, plum jam, plum pie, plum clafoutis, and (yes) pickled plums. I have all the recipes, like the shrimp guy from Forrest Gump, but with plums.
I will consume unpickled plums for you. Pickle them and I’m not biting though.
(Dear gods does playing a Malk fuck with my brain)
Unimaginative
11 years ago
Mmmm, plum jam. I haven’t sussed out a recipe yet, but I can see the result in my head. Gooey, sweet, mildly spicy spread. I’ll have to google some recipes. AFTER I’m done with the cukes and jalapenos. And get some sleep.
gillyrosebee
11 years ago
I’ve eaten so many plums now, in so many forms, that I was looking for any way to vary things. They are actually quite wonderful, sweet and sour and seasoned with clove, star anise and cinnamon. Even the brine syrup is delicious, if you mix it with some sparkling mineral water. To me they taste like late November – pie and spice and deliciousness.
gillyrosebee
11 years ago
Plum Jam: halve and pit plums. Chop finely, leaving the skins on. Mix about 4 1/2 cups of chopped plums with about a cup of water and simmer for maybe 5 to 10 minutes (I like this step because it allows the pigments in the skin to turn the jam a deep amethyst color). Add 7 1/2 cups of sugar and bring to a boil. Add a packet of liquid pectin and simmer about another minute. Put in jars and process in a water bath if you are weird and can resist eating the stuff by the spoonful! Otherwise pop those jars into the fridge!
I’m thinking of the results of eating all that fruit and OWWWWW.
Unimaginative
11 years ago
Actually, those pickles sound wonderful. Would you share that recipe?
Unimaginative
11 years ago
Heh, Kittehs, you don’t eat it all at once! That’s the point of preserving, so it lasts all winter.
gillyrosebee
11 years ago
Well, Kittehs, that’s how I justified hauling out my Julia Child and my Je sais cuisiner and making things like clafoutis (it’s got eggs so it HAS to be good for you!) and poulet aux prunes (essentially a whole chicken roasted with brandy soaked plums). I love French cooking…
gillyrosebee
11 years ago
I’m delighted to share!
You want to halve and pit about two pounds of plums and pack them into a couple of quart jars. Mix about a cup of white vinegar (the 5% acidity one), 2 1/2 cups of sugar and 2 1/2 cups of water in a saucepan and add the zest of one lemon and spices to taste. I have grown to love using about a tablespoon of cloves, a cinnamon stick and half a dozen star anise pods, but you can do it with ground cloves, cinnamon and anise (about a teaspoon of each). You can also swap out about an ounce of sliced fresh ginger for the anise, and it tastes more Halloween than Thanksgiving to me. Bring the brine to a full rolling boil and then pour it over the plums. Seal and refrigerate. Water bath processing makes the fruit too mushy, so I just put them in the back of the fridge and wait about 10 days to 2 weeks. Then two slices over a scoop of ice cream and you are in heaven!
LOL I wasn’t thinking of eating it all at once, but just upping the fruit intake generally has that effect on me. Sort of like Gollum … It burnsss! It burnsss! /tmi
Pickled fruits are divine. I didn’t discover them until I was in my forties, but I’ve been hooked ever since – plums, apricots, peaches, cherries, grapes – there are some terrific recipes around. I never liked chutney at all when I was a kid and not much even now, but pickled fruit? Yum!
If you’ve got lots’n’lots of plums, it’s worth turning a couple of kilos into plum sauce. Whether you do one to accompany roasted/ bbqed meat, or a version for Chinese cooking, having a few jars in the pantry makes life sooooo much better.
Hey I’m mainly a lurker but I’ve made a few posts…. 16 years old from Las Vegas, hiya.
I mostly simply don’t understand hate. Sometimes I think I must be insane or something. It’s an emotion that I cannot process or understand. I get angry, frustrated… But I’ve never in my life felt inclined to truly hate anything with such a passion that I spend hours of my day writing/thinking/blogging about it. This odd, mental “deficiency” hasn’t been kind to me, as I’ve had people hate me and do terrible things to me… But WHY?
What is to be gained from hate? I know, this is kindergarten sh-t, but really I have never understood hate on an emotional level. Isn’t laughter better? Hell, even crying your eyes out probably feels better…. What does hurting people and belittling them gain you?
I cry sometimes from my lack of understanding of this, because I want to know why people say/do such horrible things to others… Why people hated me so much… But I can’t. 🙁
And then, sometimes, my thoughts get away from me (I am in therapy for this, don’t worry) and I think men are incapable of love. I start to jump to crazy conclusions about it’s because they don’t give birth so how can they ever have a “love” programming to begin with….
I know those things can’t be true, but it seems the only “loving” men I ever see are in movies and occasionally on the internet. This blog gives me hope and makes me laugh, which is why I lurk, and finding “safe” spaces on the internet is helping my distorted attitudes….
We Hunted The Mammoth
Okay, the tiger hug just made my day better.
Kitty hugs make everything okay, right? RIGHT?!
I always smile and then feel envious when I see that tiger pic.
Hi, MrFancyPants, nice to see you back again!
GodDAMN do I forget just how LARGE full-grown tigers are.
Hi kitteh, you too! There’s just so much craziness to comment on, I’ve been remiss in stopping by here.
I’ve seen you on Pharyngula now and then, too. Did you see PZ picked up on that Neanderthal weirdness from here? 😀
i hope everyone is as well as they can be.
Hi, t7g!
Knitting progress report: the Mick Aston Memorial Jacket has reached this level.
Until you go to buy one with weed.
::dies::
15 litres of dill pickles down, 5 more to go*. Once I get more pickling supplies. And then about 10 litres of jalapeño mustard. I have no idea what I’m going to do with all the plums.
*It sounds like a lot, but I have recently discovered German rouladen, and we are consuming them in great quantity.
@Unimaginative, since you seem to be on a roll, have you considered pickling them? I had 18 pounds of Italian plums to deal with this year so I now have halved plums in syrup, plum jam, plum pie, plum clafoutis, and (yes) pickled plums. I have all the recipes, like the shrimp guy from Forrest Gump, but with plums.
I will consume unpickled plums for you. Pickle them and I’m not biting though.
(Dear gods does playing a Malk fuck with my brain)
Mmmm, plum jam. I haven’t sussed out a recipe yet, but I can see the result in my head. Gooey, sweet, mildly spicy spread. I’ll have to google some recipes. AFTER I’m done with the cukes and jalapenos. And get some sleep.
I’ve eaten so many plums now, in so many forms, that I was looking for any way to vary things. They are actually quite wonderful, sweet and sour and seasoned with clove, star anise and cinnamon. Even the brine syrup is delicious, if you mix it with some sparkling mineral water. To me they taste like late November – pie and spice and deliciousness.
Plum Jam: halve and pit plums. Chop finely, leaving the skins on. Mix about 4 1/2 cups of chopped plums with about a cup of water and simmer for maybe 5 to 10 minutes (I like this step because it allows the pigments in the skin to turn the jam a deep amethyst color). Add 7 1/2 cups of sugar and bring to a boil. Add a packet of liquid pectin and simmer about another minute. Put in jars and process in a water bath if you are weird and can resist eating the stuff by the spoonful! Otherwise pop those jars into the fridge!
I’m thinking of the results of eating all that fruit and OWWWWW.
Actually, those pickles sound wonderful. Would you share that recipe?
Heh, Kittehs, you don’t eat it all at once! That’s the point of preserving, so it lasts all winter.
Well, Kittehs, that’s how I justified hauling out my Julia Child and my Je sais cuisiner and making things like clafoutis (it’s got eggs so it HAS to be good for you!) and poulet aux prunes (essentially a whole chicken roasted with brandy soaked plums). I love French cooking…
I’m delighted to share!
You want to halve and pit about two pounds of plums and pack them into a couple of quart jars. Mix about a cup of white vinegar (the 5% acidity one), 2 1/2 cups of sugar and 2 1/2 cups of water in a saucepan and add the zest of one lemon and spices to taste. I have grown to love using about a tablespoon of cloves, a cinnamon stick and half a dozen star anise pods, but you can do it with ground cloves, cinnamon and anise (about a teaspoon of each). You can also swap out about an ounce of sliced fresh ginger for the anise, and it tastes more Halloween than Thanksgiving to me. Bring the brine to a full rolling boil and then pour it over the plums. Seal and refrigerate. Water bath processing makes the fruit too mushy, so I just put them in the back of the fridge and wait about 10 days to 2 weeks. Then two slices over a scoop of ice cream and you are in heaven!
LOL I wasn’t thinking of eating it all at once, but just upping the fruit intake generally has that effect on me. Sort of like Gollum … It burnsss! It burnsss! /tmi
Pickled fruits are divine. I didn’t discover them until I was in my forties, but I’ve been hooked ever since – plums, apricots, peaches, cherries, grapes – there are some terrific recipes around. I never liked chutney at all when I was a kid and not much even now, but pickled fruit? Yum!
If you’ve got lots’n’lots of plums, it’s worth turning a couple of kilos into plum sauce. Whether you do one to accompany roasted/ bbqed meat, or a version for Chinese cooking, having a few jars in the pantry makes life sooooo much better.
@mildlymagnificent, Recipe or it didn’t happen!
Hey I’m mainly a lurker but I’ve made a few posts…. 16 years old from Las Vegas, hiya.
I mostly simply don’t understand hate. Sometimes I think I must be insane or something. It’s an emotion that I cannot process or understand. I get angry, frustrated… But I’ve never in my life felt inclined to truly hate anything with such a passion that I spend hours of my day writing/thinking/blogging about it. This odd, mental “deficiency” hasn’t been kind to me, as I’ve had people hate me and do terrible things to me… But WHY?
What is to be gained from hate? I know, this is kindergarten sh-t, but really I have never understood hate on an emotional level. Isn’t laughter better? Hell, even crying your eyes out probably feels better…. What does hurting people and belittling them gain you?
I cry sometimes from my lack of understanding of this, because I want to know why people say/do such horrible things to others… Why people hated me so much… But I can’t. 🙁
And then, sometimes, my thoughts get away from me (I am in therapy for this, don’t worry) and I think men are incapable of love. I start to jump to crazy conclusions about it’s because they don’t give birth so how can they ever have a “love” programming to begin with….
I know those things can’t be true, but it seems the only “loving” men I ever see are in movies and occasionally on the internet. This blog gives me hope and makes me laugh, which is why I lurk, and finding “safe” spaces on the internet is helping my distorted attitudes….
I just don’t understand this world.
I feel like an alien, lol.