Grilled Red Plums

I had a bag of red plums that was not gonna make it another day. Dinner! Very simple; halve the plums, coat with a little olive oil, then sprinkle on nutmeg and cinnamon. I bet some vanilla sugar would have really put it over the top, given it a little caramel crunch, but I've had enough sugar this weekend. Slap on the grill for 5 minutes and viola!

These are really very ripe, so they stuck a little and got a little sloppy. The color got so vibrant, this beautiful pinky-red, and the smell is SICK. So yummy.

To those that love ice cream (eh) I bet this would be good with it.

Why the olive oil? To help them not stick, and we'll I feel like I got a little talkin' to from Rocco over at Morta Di Fame (http://www.mortadifame.blogspot.com/) for questioning olive oil in dessert making.

Cinnamon-Sugar & Chili Pecans

What to do when a cute boy invites you over for wine and a little cheese?

First, you make a mess and practically burn down the kitchen...if this picture looks good to you...consider that it's a solid block of burnt sugar. fun to clean!

Then you pull it together, spritz on some perfume and cook something up.

Cinnamon-Sugar and Chili Pecans

1 egg white

1/2 c white granulated sugar

1 tsp cinnamon

1/2 tsp sea salt

dash of nutmeg

dash of chili powder

3 dashes of hot chili sauce

4 cups pecan halves

Preheat over to 225 F. Line baking sheet with parchment.

Wisk egg white with wire wisk until frothy. Slowly wisk in remaining ingredients, except the nuts. Stir in pecans, coating each one well.

Spread out on baking sheet, in one layer. Bake for 35-40 minutes, mixing well every 15 minutes.

Let cool. Wrap 'em up, and show up 15 minutes late.

:)