Hungarian Plum-Stuffed Gnocchi (szilvas gomboc)
it’s a great dish, well worth making this time of year – for peasants and nobility alike. A simple, inexpensive meal outside with a very big wow factor surprise once in the plate:
Wednesday Will: The Apothecary’s Stewed Peaches and Fresh Cream
‘This is what happens when your final degree is a Bachelor’s in chemistry. It was either change careers or that teaching job at Faraway Hills High in Arkansas. Arkansas. What they got in Arkansas? Chickens. Lots of chickens. Lots a’ chicken crap. Not to be insulting to Arkansonians but I figured, definitely not my thing. And then I figured: what’d I do most of the time at ASU? I got drunk. So I thought, chemistry, wine, you know, it fits.’