May 2005 - Two Australians moved to Tuscany where they planned to live for two years. Two weeks later their dogs, Snowy and Dermott, arrived. Seven years and a property purchase later, they're still here.
Robyn, I don't think I've ever seen wild plums. I guess they must by yummy if you're planning to make jam. I'm missing your sketching.
mmmmmmmmm home made plum jam ........I'm drooling!
Yummmmm. Those are beautiful! I can't wait to see you sketch a few *wink*
Is 'wild plum' another name for cherry? ;D. OK, Robyn, get the jam made and get back to work. Anybody can make cherry/plum jam. Only you can make della Robynia paintings. Just sayin'.
Ummm, yes, just yesterday! I cooked them with sugar partway, then cooled them, covered, then plunged in with the hands to get the stones out. Resume cooking to done.In the past I have used the food mill, which is an ugly procedure because the stones stop the blade moving. The problem is the resulting jam is beige... lacking the skins.
Oh wonderful!! You should get down and sketch a little of all this activity in la cucina!Ronell
Sounds delicious! We're all waiting breathlessly for the next sketches though...
You'll have to make it up to us by sending us all a jar of jam when it's made!
Have I ever tried to stone a wild plum?No, but in some countries I gather they're stoned for the sin of adultery.
I like Dave's idea seeing as I've never had plum jam. It sounds like I'm missing out. This picture would make a lovely sketch once you get the plum juice off your hands.
I can't possible diet when I look at your site, sketching or photographing, it makes no difference.
They are easy to stone...simply eat all the flesh and throw away the centre...Viola!How yummy, will be worth all the efforts I'm sure.
'Umm, more comments for a photo than I usually get for a sketch', she thinks to herself. Thank you all for taking such an interest in my amateur jamming and sad lack of sketching.Stacy - You must have done done this before! My fingernails are black from plum juice. I'm about to cut them all off.Laura - Thank you for valuing me above jam. :)Judith - I used the cherry pitter for the little yellow plums - worked a treat. The red ones were slightly bigger so I had to go in with the fingers - ended up with mush, then forgot to put the bagged seeds in this batch, so it's sort of plum sauce!Thank you everyone for your sweet comments - I trust there is more future in art than jam. And for anyone who's wondering - bread making was a total disaster!Gourmets of the world will be happy to know I'm now working on an oil painting.P.S. Dermott - Unless you are kinder to 'you know who', your doggy wit is not going to be enough to worm your way back into my affection.
I'm intrigued by Dermott!Anyway - I was thinking you ought to sketch fruit first and then jam it. I was also going to suggest Judith's technique - but it looks like you're getting there anyway.
Katherine - I'm so frustrated by all these domestic duties that are keeping me from spending endless hours following the golden threads on your blog. I want to be painting more flowers! Now HWEM tells me I have beetroot to pickle! Not to mention the laps I am swimming, every second day, to unload the kilos that Italian pastry donated.As for Dermott - he's totally out of control and I'm sure he'll get back to you!
Pickled beetroot is lovely!I'm cooking up a proposition for you to look at soon....I'm mad busy too - two exhibitions to sort by the end of the month - plus the project for July (what possessed me I do not know!). Certainly, no time for silly men!
Woof, Katherine! I'm yours for the cost of a brisket bone.
Katherine - Now I'm 'intrigued' ;)
*lick... how many jars did you get out of it?
Post a Comment