This is Just to Say

Hi everyone, I hope I can redirect you from the drudgery of Monday with another little poem post. William Carlos Williams has always been sort of personal role model for me because of the way he reconciled his passions for medicine with his passions for poetry while still managing to enjoy both lifestyles. 'This is Just to Say' is arguably his most famous poem, one of my personal favorites, and also my first poem request (props to Nicholas)!

This is Just to Say
By William Carlos Williams

I have eaten
the plums
that were in
the icebox 

and which
you were probably
saving
for breakfast

Forgive me
they were delicious
so sweet
and so cold

 I will begrudgingly admit that plums are best eaten fresh (preferably cold!), but they partner up well in a bunch of desserts too. I love trifle-like sweets so here's an easy recipe that looks nearly as delicious as it tastes.

 For the pudding:
1/3 cup sugar
1/4 cup cornstarch
1/8 tsp. fine salt
2 1/2 cups milk (whole milk is best!)
2 tbs. butter
1 tsp. vanilla extract (or vanilla bean which is even better)

1. In a small saucepan, stir together the sugar, salt, and cornstarch.
2. Slowly add in the milk a quarter of a cup at a time, allow the mixture to come to a boil.
3. Take the mixture off heat and add in the cold butter and vanilla. Stir together and chill in fridge.

For the plum preserves:
4 cups plums (pitted and chopped)
3 cups sugar
3/4 cups water
2 tsp. lemon juice
1 tbsp. honey

1. Add all the ingredients into a small saucepan.
2. Bring the liquid to a boil while continuously stirring to dissolve the sugar
3. Let it simmer for 20ish minutes, allow the mixture to thicken. Make sure you don't let the sides stick to the pan!
4. Take off heat and store in your preferred container.

For the actual dessert:
Vanilla pudding
Plum preserves
A pinch of cinnamon

1. In a glass of your choice, alternate layers of pudding and preserves until you reach the top.
2. Sprinkle the cinnamon on top. Enjoy ^_^