Wednesday, February 27, 2008
You're thinking "ewwwww, PRUNES? Who's she trying to kid? I mean seriously. She likes ketchup chips! Where do dried bits which look like poo and make you do the same thing even fit into it?"
But yes. Prunes.
Ok, so I never was a big fan of them. In fact, when a friend's boyfriend offered his personal bag of them on the table we were assembling for a snack-y finger food and drink night, I immediately made fun of, belittled and laughed at him. It was deserved. Who the hell offers up prunes on a table of cheese, wine, charcuterie, olives and French bread? Sadly when he offered them to the guests, they each took one. He took it as a triumph on his part, I took it as politeness on their part.
In any case, this dried black thing may be a best friend of the colon but it sure isn't my best friend. Until this recipe that is.
I first read about Frankie's Spuntino's Wine-Stewed Prunes on The Wednesday's Chef and as it happened that I had a bag of prunes left over from my grandmother's visit (yes, she actually eats them) and about a glass of wine leftover, I thought I'd give it a go. I mean, after all, her description sounded good, no?
Well, besides making the flat smell like a delicious version of Christmas, I had it over thick Greek yogurt and I can formally announce that I'm a convert.
Deep, dark, rich, sweet, slightly spicy and oh so moreish, it is fabulous.
And with the prunes d'Agen that I bought last week at the market, it makes a wonderfully indulgent snack spooned over some yogurt.
Only 4 ingredients, how can you NOT try it? Go, try and report back... in the meantime, I think I'll have another one thank you very much! I've made some modifications to the recipe to suit myself.
Wine Spiced Prunes
3/4 cups sugar
1 cinnamon sticks
1 cup red wine (give or take a tablespoon... basically whatever you have left over, assuming that its approx. 1 cup!)
1. Dump all into a pot, heat and simmer until the liquid is syrupy
2. Remove from heat, and rest ... basically so you don't scald your mouth!
I think 3 prunes per single serving container of yogurt is perfect but you can go with the traditional recipe on The Wednesday Chef's blog entry here.
I put what I don't eat that evening in the fridge. It lasts a while... although not in my fridge it doesn't. Mmmmmnn...
Friday, February 22, 2008
The old London double decker we rented, complete with uniformed conductor, to drive guests to and from the church.
The candy buffet which featured candy and treats from Hong Kong, Canada and the United Kingdom (my personal favorites were the Coffee Crisps, Black Jacks and of course dark sugar embedded sour plums!).
The dance coordinated by my fantabulous sister-in-law... a shock to many, including the boy, when the bridesmaids and I sauntered to the dance floor in a "choreographed" cheesy dance to... wait for it.... "Play that Funky Music White Boy".