Thunder!

After just writing about summer being over, we had a stretch of very hot days. Then, a couple nights ago, we had a thunderstorm. This is a bit unusual for us, so after determining that the noise we were hearing was not in fact a jet plane, we ran outside like little kids trying to catch a glimpse of the lightening, our heads craning out from under the covered patio, our feet getting soaked by the sudden downpour of huge rain drops. We don’t get many thunderstorms around here, but when we do, they’re pretty exciting. I didn’t always feel this way though…

I remember a song we learned in kindergarten that had something to do with dinosaurs and the chorus was, “THUNDER, THUNDER!” This is the only part of the song I remember, and a Google search did not yield any further lyrics. When I called my parents to see if they remembered it, my dad met my question with a hearty guffaw, followed by a “yeah, right.” My mom at least remembers it, but only the chorus. I guess I really made an impression with my singing.

But singing that song was about as close to thunder as I wanted to get. Thunder and lightening terrified me when I was young. And by terrified, I mean that as soon as the first clap of thunder hit, I was running for the bathroom (too much information, I know, but I wanted to paint an accurate picture). I’d have an instant stomachache and be consumed with anxiety until I was sure the storm had passed. Even for hours afterwards, every noise I heard sent me into a tizzy. I’m not sure why this fear became engrained in me, and I’m not sure why it passed, but I’m glad it did and even more glad that I don’t have to worry about where the nearest bathroom is every time I hear a noise like thunder.

I have no appropriate segue into this recipe, so just pretend there’s one here that relates to sorbet…

Pluot Rosé Sorbet

4 large Dapple Dandy pluots, ripe

2 ounces Rose wine

3 tablespoons sugar (or to taste)

Peel the pluots and remove the pits. Put the flesh into a blender with rosé and sugar. Blend until completely pureed. (Depending on how sweet the pluots are, adjust the sugar to taste.)

Pour into ice cream maker and run for about 30 minutes (or according to manufacturer’s directions). Transfer to freezer to set up completely.

The color of this sorbet is a gorgeous bright pink. It’s refreshing…tart and sweet at the same time, and a nice light way to end a meal, whether it’s sunny or stormy out. And apparently, with all this crazy weather we’re having, that’s a good thing.

(And if anyone knows the lyrics to the dinosaur/thunder song, please share. I'd love to sing Andy the full version...I know he's dying to hear it.)