Nothing like slapping a coat of paint on the house to really tart things up!
And make all the other stuff look tacky and dirty.
The last wall was done today.
He still has a few bits to tidy up tomorrow.
Mon mari is starting on the shutters and we’re still debating over how to handle the stones… I think we should clean them; he thinks we should paint them.
As I won’t be actually doing either task I’m arguing from a rather weak position.
I can always resort to bribery.
When I was out inspecting the house I decided to inspect my little woods as well.
I found two wild plum trees chock-a-block with little, tiny plums.
When life gives one plums….
Make a Clafoutis!
1/2 cup sugar
1/2 cup melted butter
1 cup flour
1 cup milk
1/2 tsp vanilla
2 cups small plums, cherries, or other stone fruit, stones removed
1 tbs soft butter
Butter the bottom and sides of a 10 in. (25cm) quiche dish or deep pie plate. Spread the fruit, cut side up,evenly on the bottom.
Whisk together the eggs, sugar and vanilla. Add the milk and melted butter and whisk lightly. Add the flour and whisk very lightly. Do not try to get the lumps out, just combine it. Pour the batter over the fruit and bake, 400F (200C) 30-40 minutes. It should be lightly browned and almost completely set in the middle.
Let sit 10 – 15 minutes before slicing and serving. Serve warm, at room temperature or cold.
Note: It’s easier to put the baking dish on a baking tray before you pour the batter over. It’s easier to handle and if you spill it’s on the tray! The center will just barely jiggle when it’s done.
Note 2: This is like a popover batter… If you whisk it too vigorously or too well (as in getting the lumps out) you may make the batter tough, rather than tender.
Note 3: A proper French housewife would be making her clafoutis with cherries, not plums, and would not remove the stones
I’m thinking the little yellow plums may be Mirabelle’s. That would make me very lucky – and thankful to whatever bird dropped the seed all those long years ago.