How to Use Stolen Plums to Make Caramelized Chestnuts & Brussels Sprouts

This Is Just to Say

I have eaten
the plums
that were in
the icebox

and which
you were probably
for breakfast

Forgive me
they were delicious
so sweet
and so cold

Why would I start a post about Caramelized Chestnuts & Brussels Sprouts in a Cider Vinegar Glaze with a William Carlos Williams poem about stealing plums?

Well because I am a part of a group of people who relish in stealing metaphorical plums whenever and wherever we can. And like the plum thief in the these lines above, we are not really sorry when we do. Because it satisfies something in us. Something about us. I feel lucky to know these people. But if it weren’t for our shared love of the symbolic plum, we may never have met. And if it weren’t for the internet we may have never known the bond we share. The bond that makes us an extended family.

So how does a group of people like this celebrate the plummiest Holiday of them all– Thanksgiving?

Well, with our mouths wide open of course. Because open mouths lead to open hearts. So I was happy to share a little pre-holiday food love with my second family of online plum lovers. We got together to make and share a pre-Thanksgiving Thanksgiving meal. We did it partly to bring you Holiday inspiration. But we gathered together mostly because the ripe plums, “so sweet and so cold”, compelled us to.

So make the jump and check out the meal we brought to our Thanksgiving table. Because we hope you are inspired to steal a few plums yourself. GREG

CLICK on any of the links for printable recipes

This Pre-Thanksgiving Party Appears in the LA Times Food section, both online and in print.