The hubby grew up on a farm just out of town and on it was a lone blood plum tree. His Grandpa tried to get him to eat them when he was a youngin’, and of course he protested because he had no idea what they were and kids are just fussy. But Grandpa wouldn’t have a bar of it and shoved a blood plum in his mouth and told him to try it (not that he had much choice at this stage). Obviously Grandpa knew what he was talking about and the hubby immediately fell in love with them.
In recent years, the hubby started brewing his own liquor and had a thought one day to source some blood plums to soak in the alcohol for a little bit more of a grown up trip down memory lane. Once the first batch of blood plum liquor had been made, the hubby had the wondrous idea of using it in a sauce for some pork ribs he had sitting the freezer after recalling one of his favourite combos in Chinese cuisine being pork and plum sauce. Hence, his Pork Ribs with Blood Plum Sauce were born.
One of my favourite things in this world is pasta. And it is a good thing too because apparently a lot of restaurants think that if your vegetarian you must love pasta as that is usually the default vegetarian dish on the menu. I am not whining too much about it, I would just like another choice or two sometimes.