So what? Sew buttons!

We have way too many cherries in the house since Clark won’t eat them, I only eat a few, and Paul (who bought them) says they make his lips swell up. So what to do with them? Well, I’ve been eyeing up a recipe for a Fig Clafouti in Everyday Food and decided to make it with my cherries (since I believe cherry is what clafouti is traditionally made with.) I was not exactly even sure what a clafouti is and every time I said it Paul said “what are you saying? that’s not even a real word.” Having now made it I can only conclude that it is French for “egg custard” since that is what it tasted just like-a very firm egg custard. It was made with a little melted butter, 3 eggs, flour, sugar, milk [recipe called for half and half]. It was delicious, especially with confectioners’ sugar on top. As I don’t have a cherry pitter I didnt’ put in as many cherries as one might normally–I just gave up. When it came out of the oven it was all puffed up, but when it cooled it sank back down. This was a lovely easy recipe and I would like to try it with apricots!