It’s exciting being able to call tomorrow Friday. An energetic sway resides in my bones, and the extent of my animation is even deeper than it already is (a difficult concept). We’re going to officially have our first day of fall weather (summer you’re still right here) tomorrow – fifties, rain and wind. This will most certainly introduce an interesting element – although I’ve always been partial to the rain, no matter the seasonal situation. What is even better is that on Saturday the rain will cease and leave us with a weekend of sun and seventy degree weather – and to this we are fleeing (running, flying, flapping, swimming) for the hills yet again. It’s so natural to bleed into the landscape this time of year. What our skin and senses absorb will oxygenate our minds.

A really lovely thing that happened recently was a score of italian prune-plums – how splendid these fruits are. The ones I couldn’t resist biting into I lovingly decided on baking with (they just beg for it). And cornbread is love unending.

This cornbread is delightful on several fronts, but most notably that it contains elements of sweetness and spice. We grew a remarkable breed of median heat peppers this year, affectionately dubbed ‘garden salsa’ peppers. They grew into long witch boots and gradually their maturity was emblazoned on their skin – a rosy and deep blush. It only seemed like justice to add them into the cornbread batter along with a nice dose of vanilla. Combined with the tartness of the plum: a cornbread made to smile about. I understand that not everyone is cultivating garden salsa peppers, so substituting for another middle heat pepper is an absolutely acceptable approach. And it’s hard for me to say this – but if you aren’t privy to the taste of plum, feel free to leave them out and you’re still left with a banging cornbread. Cheers sweet friends, I hope that your spirits are high.