Italian (with a capital I) Plums

I put the capital in for all of you who are watching The Apprentice. (What the heck were they thinking, IT LOOKED BETTER??) I am in a huge denial after returning to Canada from France. (note the capitals) Firstly, grocery stores have no fresh food from local markets. Secondly, my usual grocery store Sobey's is on strike, and we do not cross picket lines if all avoidable (Thank God, the LCBO was able to reach an agreement earlier this year). Thirdly, the wonderful food that I made notes on in France, seems unattainable. (My cooking has declined into cardboard tasting facsimiles. I have two jars of truffles on the mantel which I am to afraid to cook with, mocking me) So all this week I was thinking about nice and easy comfort food. I thought of my father who was, in my mind a great and fearless cook. With him I think of 'Sausages with Stewed Tomatoes and Mashed Potatoes' which was to me the height of gastronomic satisfaction as a child and it was his favorite comfort food. Kiebasa, ditto. This week I made one of his signatures, Billy's Fried Potatoes. Canned potatoes, (yes really) chopped green onion, and butter - fried until golden and crisp. I make it once in a while. I know its cheesy but its quick and easy, 'the husband' loves it and so do I. My ultimate comfort food is associated with my Mother, 'Poached Egg on Toast'. Nobody, I mean Nobody, can make it like her. After my car accident last year, she came right over and whipped it up for me served with a nice cup of tea. I love my Mom! This week I also made another of my Mothers favorite comfort foods, Stewed Plums. Sweet, bright red and juicy, they could to some look like a science experiment gone off, but trust me on this one. You can eat them warm or at room temperature by themselves with a slice of blue cheese on the side, or over Icecream or Vanilla Yogurt. Refridgerate the leftovers and serve for breakfast over granola with yogurt. YUMMY and good for you, just ask my Mom! Stewed Plums 10-12 Italian Prune Plums (the purple oval ones, the more ripe the better) water 1/4 cup of sugar (aprox) Zest of Lemon ( optional) You can pit the Plums, but I don't and my mother never did (much to the chagrin of 'the husband' who I forgot to tell, but he still has all his teeth) Place the plums in a pot. Cover 1/2 to 3/4 up the plums with water. Bring to a boil, reduce heat and simmer about 1/2 hour until soft. Sprinkle in zest and sugar to taste. Stir to break the plums and let cool.