Comments on: A Plum Good Welcome

By: Marta Romero

Marta Romero — Sat, 28 Feb 2009 17:26:53 +0000

Thanks for the plum bars recipe. When the recipe calls to strain the plums, I use the thicker part for the preserve but what can I use the thinner juice part for? Cake filling…?

By: sigrid

sigrid — Sat, 15 Sep 2007 10:22:16 +0000

Simply beautifull. The plums & the interiors & the new lay out! Welcome back Lara!

By: Stovetop Traveler

Stovetop Traveler — Fri, 14 Sep 2007 07:07:59 +0000

I’ve never used prune plums before, but My God, I have seen them everywhere this year. Something about our cloudy Seattle summer that produced so many?? What is the plural for prunes? Is it a puddle of prunes? I am going to have to make something with them soon. Maybe stuff them in a pork loin.

By: Rasa Malaysia

Rasa Malaysia — Wed, 12 Sep 2007 04:16:05 +0000

Congrats on the new house and happy moving.

By: Casey

Casey — Sun, 09 Sep 2007 04:31:42 +0000

All the fotos are lovely but the one with the pedestal table is particularly striking. So looking forward to your future posts.

By: VeggieGirl

VeggieGirl — Fri, 07 Sep 2007 23:48:17 +0000

these bars may be simple, but they so look amazing!! I LOVE plums :0)

By: adina

adina — Fri, 07 Sep 2007 19:50:21 +0000

I’ve just finished to cook this plum bars! It’s resting and cooling now… hope to write a post soon so that I can show it to you. The recipe was perfect. Thanks very much.

By: Jim

Jim — Fri, 07 Sep 2007 14:38:31 +0000

“Lovely” is right!

By: Homesick Texan

Homesick Texan — Fri, 07 Sep 2007 00:52:22 +0000

What a wonderful way to break in your new kitchen. And I love the sound of squeaky cheese curds! I must get on a plane to Seattle soon!

By: Anita

Anita — Thu, 06 Sep 2007 18:17:16 +0000

Congrats on the new home!

Oh, I miss the prune plums we used to get by the bucketload from our neighbors in Seattle. We have a Santa Rosa plum tree of our own now, but it’s not nearly as prolific (yet?) and the flavor isn’t the same.

If you run out of things to do with your haul, you can always make brandied plums (and their lovely byproduct, plum cordial): http://marriedwithdinner.com/?p=17