Have you noticed all the small, juicy, ripe little plums in the market these days?  Everytime I go to Whole Food’s I buy at least 2 or 3 just-about-ready-to-eat deep dark black plums.  In the morning I slice them lovingly in a little dreamy mist of dripping plum juice and scatter them across my yogurt.  In the afternoon I might get enraged with lust and rip one open with my mouth in the most un-delicate of ways, my passion calmed by the very hue that ignited it.  Ahh, sweet, fresh plums and subtly stained summer lips.

So in the spirit of a waning summer love along with a food-ready holiday coming up on Monday, I thought I’d share with you one of the hot-damn-near lustiest plum recipes I know.  “Baking With Julia” is a gigantic, glossy cook book for baking and it was the best thing I got when I signed up for a 10-week “baking 101′ course at The New School of Cooking.  Not only that, it holds one of the tastiest cobbler recipes I’ve ever had: Johnnycake Cobbler.  PLUM cobbler.  Now you gettin’ it?  I was also lucky enough to find a fantastic version of this sinfully comforting cobbler on the Café johnsonia blog,equipped with mouth watering photos that break down the steps oh-so-simply, and, even more importantly, really get you in the mood to make some of your own magic.  (Nudge nudge).

I think they’ll convince you to do just a wee bit of laboring in the kitchen this Monday.

Photo by multi_everything

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