In these days of frugality, we can't throw things away just because they aren't perfect. So with some fruit that wasn't so pretty I made preserves. Or conserves. Or fruit sauce. Call it what you like. My-orphaned-as-a-child-and-left-with-her-younger-siblings, depression-era, slow-cooking, bourbon-drinking, piano-playing grandmother would be proud of me.
This is what I did:
Roughly chop 1/2 pint of strawberries, and 4 medium-sized plums.
Add to a small sauce pan with 1/2 brown sugar and 2 good splashes of good red wine. Let sit for a while until the sugar melts down, about 10 minutes or so. Add 3/4 cup of water and set over medium heat. After 20 minutes or so (with frequent checking that it doesn't boil over or boil down too far), a lovely, ruby, syrup-y strawberry-plum sauce was ready to spoon over yogurt, ice cream, cake, pancakes!
A zaguán is the entryway into a house. In typical Andalusian houses, the zaguán is a smallish, dark passage inside the doorway that leads in turn to the larger, light-filled interior patio. In Seville, in the heat of summer, zaguán doors are left open so that passersby can take refuge from the sun and heat for a moment before continuing on their way.
We live in the Sunset district of San Francisco, where the fog wins out over the sun most days, and the search for refuge from the heat is a distant memory. Even so, we would like to share our home with you and our stories of growing up in Seville and growing up in San Francisco.