Quickly grab ripe plums from your backyard tree before they all fall to the ground. Set the oven to 350 F degrees, butter a vintage evenslice 9" pie tin and add sliced plums with their tart skin intact to the pan - do not pack too terribly full, leave some room for the batter. Speaking of which, whisk three large eggs together with 1/3 cup granulated sugar for one minute. Add one cup of whole milk, 1 1/2 teaspoon vanilla extract and a pinch of salt and mix that in too. Finally add 1/2 cup unbleached all-purpose flour mix until smooth.

Now slowly pour in your batter, doing your best not to disturb your fruit. It will move around no matter what but, you know, be gentle.

Bake that clafoutis for about 45 minutes -- until it is puffy and golden around the edges.

Remove it from the oven and let it cool for about thirty minutes, dust with powdered sugar and eat while it is still warm.

YUM.

(this recipe very mildly adapted (I used more fruit) from the fabulous Orangette.)
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I am so busy this week, this post might be all you get. As a matter of fact, this post comes to you because I was experimenting for my upcoming three day food shoot. Wanna see when I'm done?