Here’s why you might not want to invite me to parties. Reason #558,432. You see, a dear friend’s cousin recently started selling something that requires get-togethers where there are lots of ladies and hors d’oeuvres and chit chat and small talk and OH MY GOD we hate our skin and how can we fix it? There was even a form to fill out, and naturally, I was a big old disobedient weirdo about it.
“What are your skin care concerns? Check: aging, acne, PMS, currently dieting, freckles, other.”
Yours truly scribbles in, “Other: bird flu.”
“If you had a magic wand and could change just one thing about your skin, what would it be?”
“I wanna glow in the dark.”
These things are always hysterical in my head, and my head only. But, reason #1 (I’m starting the list now) you might actually want me at your party: I may bring this.
Clafoutis is a super, super easy French dessert. Half custard, half… Pancake? Plus some sort of seasonal fruit. It’s heavenly and really simple: here’s everything you need besides the fruit. Les clafoutingredients, if you will.
Plums are a thing right now. A delicious, ripe, juicy thang. Halve them and sprinkle them with sugar.
Then put them in a pan, cut side down, and sprinkle more sugar on them. It sort of looks like fruit Studio 54… Haha, cokehead plums. You’re all silly, and I’m gonna pour stuff on you and bake you.
You get in the oven and think about the life you’re leading. Sheesh.
When baked, it looks rather ugly, like it might need to go to a skincare product party to buy some Botox-in-a-bottle. Which is apparently real and being sold as a… desirable thing? The things you learn!
Put some more nose candy (powdered sugar if you’re poor like me) on it. Voila!
(recipe from Julia Child via the Gratinee Blog)
4-5 ripe plums
1 1/4 cup milk
1/3 cup sugar
1 tablespoon vanilla extract (I used 1 teaspoon double-strength)
1/8 teaspoon salt
1/2 cup flour
1/3 extra cup sugar
powdered sugar for dusting
Preheat your oven to 350F. Put all of your batter ingredients (except the last 1/3 cup sugar) in a blender and pulse until combined. Halve the plums and sprinkle them with some of the last 1/3 cup of sugar.
Place the plums into a buttered 8-inch baking dish of some sort, cut side down. Sprinkle some more of that 1/3 cup of sugar you have on the skin side. Slowly pour batter over the plums (they will rise to the top). Bake for about an hour, until the clafoutis has set and browned a little and a toothpick inserted in the center comes out clean. Sprinkle with powdered sugar before serving (serve warm or at room temperature). And remember that you are wicked PRETTY and don’t need no Botox-in-a-bottle.