This week, we beat the only other undefeated team in our kickball league.
Don’t misunderstand me though, we have never actually won a kickball game, at least not this season. What we do best is tease or “taunt” the other team. (It’s sort of hard to explain. There’s lots of costumes, good natured ribbing, and drinking involved in our kickball league–we have an extraordinary amount of fun.)
We’re a creative bunch, and the beginning of the week was spent gluing feathers onto headbands and spray painting liquor boxes gold. Wednesday was the big stand-off, and we came out on top. It was an awesome feeling: being at your best and getting recognition for it.
What all this creativity means though, is that I spent the week away from the kitchen and so I didn’t have much to share with you all. I managed to squeeze in some gardening time, pulling out bolted cilantro and harvesting peas, and filling in a few bare spots with veggie starts picked up on a whim. Nothing notable happened in the eating department though–mostly just nachos and salad.
We’re hosting another dinner tonight, and just sold out the next dinner (Aug 24th). This week might be the best menu yet: grilled whole trout, corn chowder, salad with beets and fresh ricotta. Lemon balm ice cream for dessert, with plum coulis.
This plum coulis is versatile. It’s simple. It’s a very good way to use some of the stone fruit that’s booming right now. The hibiscus adds a nice floral note to contrast the tartness of the plums.
Put it on ice cream, over pancakes, into sparkling water. Maybe a cocktail or two…
Plum and Hibiscus Coulis
makes about 1 quart
1 lb plums, any dark skinned variety
1/2 cups sugar (or more if your plums aren’t very sweet)
1/2 cup honey
3/4 cup dried hibiscus flowers
1 cup water
Wash and pit the plums. Cut them into small pieces, about 8 per plum. Put them all into a big, heavy bottomed pot and add the water (keeps the bottom from scorching) and hibiscus flowers. Bring to a boil, then turn down the heat and simmer until very soft and the peels are pretty much separated from the fruit, about 20 minutes. Stir occasionally. Strain, pressing on the solids to extract as much juice as possible.
Return the liquid to the pot and add the honey and sugar. Bring to a boil and taste for sweetness, adding more sugar if you like. I like mine a little bit tart, it goes better with ice cream that way. Turn down the heat and simmer until the syrup has thickened up a bit, maybe 15 or 20 minutes. If you want it thicker, just boil it longer. While it simmers, stir it every once in a while to make sure it doesn’t burn. Stored in a jar in the fridge, it will keep for several weeks.