The Flexitarian Cook

What do you do when you’ve got many pounds of plums, and you’ve already made jam, ice cream, butter and barbecue sauce? You ask around, and if you’re lucky, somebody makes a brilliant suggestion. Our cousin Stacy, who lives in England, mentioned that she had made damson gin in the past, and wondered if the [...]

  Satchmo? Check. Spare ribs? Check. Sweet tart barbecue sauce? Check. Hot grill? Check. Everything’s in place to create a memorable Saturday feast with some good friends. Those of you who regularly read this blog know what we have recently been cursed blessed with a large crop of delicious plums, and that I have been [...]

…but obviously not because there’s a large spider staring at you from the kitchen counter, although that would probably do the trick as well. I should know. No, this post has nothing to do with arachnids (I can hear a collective sigh of relief) and everything to do with frozen desserts made with fruit. And [...]