Timelies,

Just skipped a whole bunch. (Surprising, I know).

Sounds like lots of rain and other suck is going on for folks.

My aunt insists that no proper clafouti has pitted cherries, it ruins the flavor.

I don't know what a clafouti is, but the thought of eating anything with unpitted cherries in it makes my teeth hurt.

This is what I'm saying! I can see the flavor argument, but the convenience of being able to eat the whole bite of food outweighs it, IMO. I guess this is why I'm not French.

Personally, my cousin and I have long suspected that she's just lazy and the flavor argument is a cover.

But, in looking through my French cookbook, I see the debate extends beyond my family. I found two cherry clafouti recipes, one with pitted cherries ("Grandmother's" Clafouti—hah, so appropriate) and one without.

Personally, my cousin and I have long suspected that she's just lazy and the flavor argument is a cover.

I confess that the idea of not having to pit the cherries makes it way more likely that I would make a proper clafouti. But still, it's nuts.

How interesting. The only time I've made clafouti was with peaches, so I guess it was "clafouti".

Tasty, in any case.

I still don't know what clafouti is!

I still don't know what clafouti is!

Me either.

I did get spam this morning with the subject line: "wrapping paper punish". Now I want to know if the wrapping paper needs to be reprimanded, or if it's coming for me with its cardboard tube.

Well, the fruit depends on the region (plum and pear are also popular), but cherry is considered traditional.

I typed out the recipe yesterday, people! In addition to linking to a different recipe!! It's a custardy fruit dessert.

I just read about the DC-area weather woes. Having had a bit of that up here recently, I'm torn between genuine empathy and wishing that the White House and VP-residences get their basements thoroughly flooded.

Oh, all right. [link] I was skimming yesterday, admittedly.