Plum tuckered out

Sarah and I have talked a lot about getting a dog at some point. But not just a dog, a big dog. The bigger the better. We’re talking St. Bernard, mastiff, Bernese mountain, Newfoundland…any dog that outweighs Sarah by at least 50 pounds. Too bad our schedules are not too conducive for taking care of it, and there’s the added issue of Sarah being allergic.

Thinking back to the past few weeks in the hospital, I can’t help but feel somewhat canine. Outside of the obvious cliche “working like a dog,” there’s a few other things. My pager is my dog whistle. When it goes off, I come loping. If it’s a long way to go, there may be some panting upon arrival. When I get home, there’s nothing I like better than curling up next to Sarah. She pets my head most nights, and I drool a little (or a lot) on the pillow. But overall, I’m still a happy big dog.

Poached Plums in Spiced Red Wine

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Ingredients

  • Plums                                 6, halved and pitted
  • Red wine                           1.5 cup
  • Cinnamon stick               1, broken in half
  • Cloves                                 2, whole
  • Star anise                           3-4
  • Maple syrup                      2 T
  • Greek yogurt
  • Mint

Add red wine and maple syrup to a small saucepan and bring to a low simmer while gently stirring for 5 minutes. Add cinnamon stick, cloves, star anise to mixture and continue to let simmer for an additional 10-15 minutes. Add plum halves with sliced surface facing down and let simmer for another 10-15 minutes. The skin of the plum will start to peel away by itself as the flesh soaks up the liquid. Remove the plums from the liquid and remove the peels (they should come off easily). Allow your liquid to reduce more on the stove until it begins to have a syrupy consistency. Plate your plums with a dollop of plain Greek yogurt and top it off with some mint leaves. Drizzle your reduction over and serve.

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