I have officially be unemployed now for a week. Well 5 days, 4 working days, but it still is pretty weird for me. I’ve had a job since I was 15…not the same job mind you, but I always had work lined up for myself. Not having a job to check into is strange but not as much as I’d expected. I don’t feel as out of place as I’d expected, but it’s enough to feel different. IT could be that I’m spending so much time going on interviews and applying to jobs that I feel like I’m working. Let’s face it: looking for work IS work. The trick I’m finding is to have a schedule to operate on each day so I don’t just end up sleeping in, watching tv and doing nothing but baking cookies during commercials.
A normal day for me involves getting up, writing a bit, going to the gym and then doing job applications for a few hours after which I play around in the kitchen. This recipe for a Sour Cream Plum Tart had intrigued me when I saw it in an old copy of bon apetit I breezed through during a job search break a few week ago. I had nearly everything it called for in my fridge. No fresh plums but a jar full of red plum jam I’d made during the summer.
I think this recipe needed more gelatin OR mine just didn’t dissolve enough. Either way my tart was a bit closer to a thin pudding. It tasted delicious but less of a sour cream WOW and more of a subtle cheesecake flavor. Makes sense because the sour cream really isn’t that present and there is a heavy flavor coming from the vanilla bean and heavy cream included in the recipe.
Ultimately I’d say this recipe is a lot like how I feel about life without a job to report into everyday. Different, but still very similar to what I knew before…or in this case, different from cheesecake but still pretty damn similar to it. Enough so that I probably wouldn’t use it again…except maybe as an ice cream base. That could be interesting.
Santa Rose Plum Sour Cream Tart Read more