This was about the extent of it. It was no blizzard, that's for sure.
Above is the view out the kitchen window. Forecasts were for snow starting at 6 a.m. and ending before noon, changing to rain. In fact, it didn't start snowing until 12:30, at a point when we thought it was all over.
As you can see looking out the guest bedroom window, there wasn't really much to it. This morning it's not so cold and it is raining outside. Walt and I were both slightly disappointed that we didn't get a little more snow. It would have been pretty, and would have brightened up the environment.
On the spur of the moment, I made a clafoutis aux pruneaux — a kind of crustless prune pie or custard — yesterday afternoon. We didn't have anything else in the house in the way of dessert. A clafoutis is very easy and quick to make, and it is delicious. Besides, prunes are good for you. According to Monique Maine's book La Cuisine pour toute l'année (1969), the ingredients for a clafoutis are:
- 500 grams of fruit
- 80 grams of flour (¾ cup = 6 fl. oz)
- 125 grams of sugar (½ cup = 4 fl. oz)
- 250 ml of milk (1 generous cup)
- 4 eggs
- 60 grams of butter (4 generous tablespoons)
In this case, I used a generous pound of prunes — about two dozen of them. The ones I had were very tender and not too dried out, so I didn't have to soak them. I also didn't pit them. The recipe instructions say to mix together the flour, sugar, and eggs first. Then add the milk gradually, stirring, along with half the butter, melted. The mixture resembles crêpe batter. Butter the baking dish with the rest of the butter, arrange the prunes evenly in the buttered dish, and pour in the batter. I sprinkled some cassonade (raw sugar) over the top and it browned nicely, as you can see. Bake the clafoutis in a 350ºF (180ºC) oven for about 30 minutes, until set and golden brown.