A lot of people, for example.
I've never known why they call some humans pigs; it's an insult to
the pigs.
There are those. I don't know if they are
more common nowadays or if the ever-watchful
eye of the Internet makes them easier to spot.
There are probably nasty pigs, too.
Today's breakfast was Paqui nacho cheese flavored
tortilla chips, surprisingly satisfying. Well.
that was after half a pound of blackberries and
some Nestle's hot chocolate with marshmallows.
That would get the job done. So will those blackberry seeds.
True, but what apparently made me get the
squirts was chili - my own! but a subsequent
meal out of the same pot was perfectly
harmless and didn't have that effect. The only
difference was that I seasoned the disaster
serving with some really old red chile flakes
from Bonnie's cupboard, which on the second
go-round I replaced with some of the last of
the Shipps' extra hot Indian ground hot peppers.
dried plum souffle and it may fly better. My grandmother picked
it
up working for a Jewish family in New York prior to WWI. It was
a
Passover recipe until she used it for Christmas.
Dried plums is an accurate enough name, but
semi-dried plums (pruneaux d'Agen) would be
better. Prune juice has given the fruit a bad
name. Also Pruneface, prune compote, and so on.
I actually like prunes. No fat, no salt, and no added sugars. And
they taste good.
I have a modest fondness for them myself,
especially the half-dry ones. No fat is a
minus in my book, though.
I guess nostalgia rates a 3.75.
Add the whipped cream and it's actually pretty darned good. No
whipped cream... no point.
Prunes in Armagnac
categories: preserve, booze, California
servings: 64
8 c soaked prunes
3 1/2 c water, divided
6 tea bags (camomile, linden or orange pekoe)
2 lb (6 c) extra-large prunes
1 c superfine sugar
3 c Armagnac
In a small saucepan, bring 3 c water to a boil,
add the tea bags and remove from the heat. Steep
5 min. Cover the prunes with the tea in a
heatproof bowl. Soak overnight at room temp.
Drain the prunes, discarding the tea. Roll the
prunes in paper towels to dry well and place
them in a sterilized 1 1/2 qt wide-mouth glass
canning jar.
Combine the sugar with 1/2 c water in a saucepan.
Bring to a boil over high heat and boil 2 min.
Remove from the heat and cool completely. Pour
the cooled syrup over the prunes. Completely
cover the prunes with the Armagnac, then stir
the mixture. If the prunes rise above the line
of the liquid, add more Armagnac.
Let the prunes soak a minimum of 2 weeks in a
cool, dark place or in the refrigerator. The
soaked prunes will keep for up to one year.
Adapted from Paula Wolfert The Cooking of Southwest France.
LA Times, 9/16/2014
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