| Update: Cherry plum recipe 1. Get a 75% full 4L ice cream container full of cherry plums. 2. Rinse them in the sink. 3. Drip water on the floor as you throw them into a big old pot. 4. Put some water in the pot. Take care not to put too much in or it's sloppy. Too late. You've put too much in, didn't you? And you did not realise it at the time. Silly billy. 5. Put it on the stove to simmer and wander into the next room. 6. Come racing back in when you hear it boiling over and making a mess. Grr at the cherry plums. 7. Let them simmer a bit more. 8. Amuse yourself by dragging out the skins which are bobbing on the surface. 9. Amuse yourself more by getting a steam burn despite using the long BBQ tongs. 10. Try to decide if it's soft enough by spooning out a sample and blowing on it until it seems cool. 11. Blow eardrums and burn mouth on deceptively boiling hot plum which only cooled on the outside. 12. Dance like you want rain to fall from the sky immediately. 13. Wash out mouth with cold water. Take census of tastebuds to see how many were not seared off. 14. Decide that the mixture is soft but tart. 15. Put in half a cup of sugar. 16. Put in another half cup of sugar. 17. Nibble on sugar whilst you're waiting to see if the mix is sweet enough. 18. Try again, giving plenty of time to cool. 19. Screw up face, put in another cup of sugar. 20. End up with a sloppy mess that tastes good but still has too many skins in it. | 
