What a whirlwind of a month. It was everything I could have asked for and more. September did not disappoint.
There was a little bit of everything in September: a glorious beach day at Stinson, which basically consisted of perfect weather, an amazing nap, and an easy picnic of banh mis from Saigon Sandwich, a few bottles of wine, a basket of figs and white peaches; a Saturday devoted to drinking wine in Healdsburg with the best bunch of boys; my 32nd birthday (a last minute brunch at Foreign Cinema, the best freakin mezcal Michelada, fancy pants desserts from Craftsman and Wolves courtesy of Sara, and a super mellow afternoon admiring the City from Twin Peaks); and a really special, very moving wedding in the South Bay, which was like an unofficial college reunion and resulted in a hangover that had to be nursed with an egg mcmuffin, pool time, and a bath the morning after.
It was such a busy-busy month that I didn’t really spend much leisure time in the kitchen. There were things I meant to do, but just never got around to, like making myself a birthday cake, and canning some Flavor King pluots. I was so bummed to find out that I had missed the last of the Flavor Kings. The good news is there are still a few varieties of plums lingering in the markets. I call them the stragglers. I went crazy with the plums this summer. I made a couple of batches of jam. I made crumbles. I ate one with breakfast every day for weeks. It was fantastic.
I’ve been really into roasting the last of the plums. There is something so satisfying about roasted fruit – it’s like pie without the crust. It’s really nice with a big dollop of yogurt. But lately I’ve been throwing it on top of oatmeal and I can’t figure out why I never thought to do this in the past. This is what I call a transition dish – the last of the summer bounty, combined with cold weather fare. It makes me a bit wistful. This summer was perfect and part of me wants it to never end. But big pots of soup and cozy sweaters don’t sound so bad either.
roasted plums and oatmeal
makes 4 servings
4 plums, halved and pitted
2 tablespoons honey, plus more for serving
1/2 teaspoon fresh thyme (optional)
1 cup steel cut oats, prepared according to package directions, or here
1/4 cup roasted pistachios, chopped
Preheat oven to 375°F. Place plums cut side up in a baking dish. Drizzle with honey and sprinkle with thyme. Bake for 15-20 minutes, depending on ripeness, until fruit is tender and just beginning to bubble. Divide the oatmeal and plums between four bowls. Drizzle with more honey if desired and top with pistachios.