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the sun came out before noon

(which is rare this july in santa barbara).

after coffee, sophie and i went over to nick and hannah's place.

we felt like nymphs in their backyard garden, shaking the tree's branches & racing to collect the freshly fallen fruit.

i can boldly say that these are the best plums i have ever had the pleasure of eating. they are as sweet as candy & have delectably juicy reddish-orange flesh.

the kitchen soon became scented with plum preserves bubbling on the stove;

e u p h o r i a

for approximately six small jars of preserves:

8 cups chopped plums (i included the peels, but this is optional)

2-4 cups sugar (i used about 2 c for the whole 8 c of plums, but this about half of the normal sugar about, resulting in a more tart, less cloying plum spread)

4 tbsp lemon juice

cook plums and lemon juice on medium heat for 5 minutes.  add sugar and stir until everything is well combined.  cook for an additional 45 minutes or until the thickness of the jam has been reduced to the consistency of thick honey or 220 F. degrees stirring occasionally.  remove from heat.  while plums are reducing, sterilize jars in oven or boiling water for 10 minutes.  fill jars with preserves, put lids on tightly, and boil for 10 minutes.

spread on a hot croissant or scone (freshly whipped cream optional)

and take a deep breath.