From Fancy to Finger Food

The idea for these came to me shortly after plum season last year (of course), so I've been sitting on this for the better part of a year. I fully expected to have to run through several iterations of this before I hit on the right ratios in the syrup and the right amount of plums, but I was pleasantly surprised by how happy I was with my first batch! (Can you imagine if I'd had to plow my way through countless ice pop "failures"? The horror.) In these pops, the spices serve to support the plum flavor, rather than overpowering it, exactly as I'd hoped. Plus, if you use pink- or red-fleshed plums, the ice pops take on a lovely deep pink hue. If you have a different combination of dried/ground and fresh/whole spices, feel free to mix and match - just adjust the amounts accordingly. I do hope you make these - they're a snap to make and taste like summer. The taste of summer, incidentally, is why I haven't been posting much - I've been spending my...

I feel that I've spent far too much time this summer doing very responsible, adult things, such as paying bills and scheduling/attending an unholy amount of appointments. Thus, this is the perfect time to post this delicious and spectacularly unsophisticated recipe, which, quite honestly, is not even a real recipe. This is more what the New York Times calls a "No-Recipe Recipe", with loose measurements and easily scaled portions. You should feel free to add and swap ingredients to your heart's content. There's no time to take good pictures when crunchy delicious things await! Not pictured: the taco I had already shoved down my throat before I realized these would be good for the blog. These tacos were cobbled together from a few things I'd seen online over the years, plus some vague ideas floating around in my head and the need to use up awkward amounts of various Mexican-ish ingredients (see what I mean about this not being a real recipe?). As with mo...