2. As a result, Word on Fire is hosting a lot of release events around the country. Patrick was in L.A. earlier this week, and he's headed to NYC later this month. I'm trying to tag-a-long for the NYC trip, not just because the event is at this big guy's house:
|"C'mon in, Jessica! I made bacon for you!"|
but also because rumor has it that this guy and his wife will be there:
|That's Jim Gaffigan. He's a comedian.|
3. All of that means, I should probably read Dad Is Fat, and watch all of Gaffigan's stuff on Netflix.
When I write a best-selling book like that, it will probably be titled I Hat Mom, after what one of my darlings wrote on the stairwell during a time-out.
4. More importantly, I should probably get all new clothes to wear, because I might run into Mozzie and Neal Caffrey, and Peter and Elizabeth.
|The people in my tv are real. I've met Mr. McFeely, so don't tell me otherwise.|
5. I've never been to NYC. My instincts tell me it's a mash-up of White Collar, NYPD Blue, and this number from the musical, Annie:
Plums are in season and this week I made a favorite family recipe.
Growing up, we had neighbors named The Tokraks. Yes. Toe-cracks.
Mrs. Tokraks made a mean Plum Kuchen, which we mistakenly pronounced Plum Kutchin. It's really pronounced Kookin, and the U is supposed to have those two little dots over it, but I'm too lazy to download another keyboard to show you.
I'm not too lazy to share my pictures and recipe though. You're welcome. Or sie sind wilkommen. Or this:
You only need TWO pounds of plums for this. For some reason, I get it into my head that we need ten plus pounds of plums to make Plum Kuchen, then I have to double the recipe (see above) and we still have seven pounds of plums left over.
You do need SOUR CREAM for this recipe. I usually forget that part until I've made the sauce and the topping and am halfway through mixing the cake batter.
Plum Country Kuchen courtesy of Mrs. Tokraks
makes one 9x13 pan
2 lbs. fresh plums quartered and pitted
1 c. sugar
1 T. cornstarch
2 T. water
1/2 c. chopped nuts (I use walnuts or pecans, but any nut will do.)
1 t. cinnamon
2 T. sugar
3/4 c. butter softened
1/2 c. sugar
1 t. vanilla
2 1/4 c. flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. sour cream at room temperature, or as warm as it gets as you rush home from the store with it while the oven preheats.
Put plums in saucepan with sugar. Let stand until juices flow, stirring occasionally. Bring to boil, stirring occasionally. Add cornstarch dissolved in water. Cook and stir only until sauce thickens. Pour plums and sauce into strainer over bowl. Let drain while starting cake.
Mix nuts, cinnamon, and sugar together for topping, set aside.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Sift together flour, baking powder, baking soda, and salt. On low speed, add sifted ingredients alternately with sour cream beating only until just blended after each addition.
Spread half of batter in greased 9x13 pan. Sprinkle with 1/2 of the topping. Arrange half of the drained plums on first layer. Spoon on remaining batter, spreading to cover. Top with remaining topping and plums. Drizzle half of the plum sauce over plums. Bake in preheated 350 degree oven for 50 minutes. Remove from oven. Pour remaining sauce on top. Bake 5-10 minutes more until done.
|Practically nobody liked my Instagram pic of these beauties with the caption, "What's Kuchen? Plum Country Kuchen!"|
I serve this for breakfast with yogurt or a glass of milk. I also serve this for dessert with whipped cream or vanilla ice cream. It's best served warm.
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