Tag Archives: hot

Into the Hot Country

First Stop California

We touched down at LAX around 1.00 pm on Tuesday, after a twelve-hour journey out of Auckland. The flight was uneventful, although I only managed to doze for a couple of sessions of about thirty or so minutes. Once we’d disembarked, the customs and security procedure was tiresome. Not the process itself (which was relatively straight-forward) but being sorted into a zig-zagging line of tired travelers, squashed together like an assortment of  irregular human peas completely out of their pods… like zombies, even, shuffling forward a step at a time… tired, crumpled, barely able to communicate. The line took over two hours.

I felt sorry for a young couple behind us who had a connecting flight, and for the people who had babies and young children in tow. People were remarkably patient, however, and the little ones coped, somehow. In comparison, fetching our luggage and finding our way to collect the rental car was a walk in the park, and we negotiated our way out of the city without too much trouble.

view from ar
Traveling east on Interstate 105

The drive east to Indian Wells took about three hours and for most of the way there was a steady stream of traffic. Fortunately we could use a faster ‘ride share’ lane as there were two of us in the car.

wind turbines 01
Lofty turbine giants stride alongside the western entrance of the Coachella Valley.

When we finally arrived it was after 6.00 pm and the sun was setting, and the heat hit us like a physical blow when we exited the car. The only way I can describe the feeling is to say that it was as if someone was holding one of those electric bar heaters about six inches away from my body (every part) and that it was on full. Interestingly, I’ve since heard on the local news channel that this part of the US is experiencing record highs. So it’s not just me.

hill view
Blue skies, craggy mountains, palm trees and bubbling fountains.

Indian Wells – population c.5000

Describing Indian Wells, the local City Council website states somewhat wistfully that “a century before Zane Grey immortalised the Old West, an Indian village had formed around a hand-built well in the Southern California desert”. It goes on to state that “the characters in this tale were to be the same he (Zane Grey) celebrated: Indians, explorers, pioneers, and prospectors; their actions framed against a rugged backdrop of mountains rising from a raw sand floor”. Although there was a thriving Indian village situated here in 1853, the discovery a decade later of gold on the Colorado River, changed everything. Indian Wells became an important stop-over on the way through the desert from Los Angeles.

palm trees
Palm trees are everywhere.

I’m sure there are sites where evidence of the old history can still be seen, but for those of us who are just passing through, staying perhaps a few days for golf, or in our case, to attend a conference, there’s not much to see of the historical side of things. The Indian Wells that Ben and I are experiencing comprises low-lying sandy-coloured buildings with terracotta tiled roofs, a variety of tall palm trees (including the statuesque Saidy Date Palm), manicured lawns with misty sprinklers, and a surprising number of tinkling fountains. Oh, and there are the fancy resorts that rise up above the low-lying buildings like giant anthills. The place is a verdant oasis sprouting in the arid grey Coachella Valley, which in turn is surrounded by the sharp craggy peaks of a number of mountain ranges. It is very hot, very tidy, very quiet, very clean and very different from South Head.

Resort Life

hotel

To counteract the heat, we took a dip in the pool last night. The water was tepid and we splashed around for about five minutes, before realising that we were exhausted. Surprisingly, despite it still being 42 C, we felt chilly when we slid out and scurried for our towels. It was a very beautiful scene, though. A clear blue sky packed with stars, an almost full moon, turquoise pool, palm trees, subtle lighting… the whole resort thing. And the air-conditioning indoors is a welcome contrast to the heat outside. If you wished to, you could come to a place like this, swim in the pool, drink cocktails at the bar, eat at one of the in-house restaurants, head back to your room to watch cable TV, and never go out of the hotel for anything.

You could be anywhere in the world… except for the heat.

fountain
The view from one of the windows.

References

Plum and Habanero Jam

Fiery Plum and Habanero Jam

We've picked just about the last of our plums today.
We’ve picked just about the last of our plums today.

We’ve had so many plums this season, despite the wind that destroyed so many in mid-December.  I’ve been making ‘Plum Everything’, including having started a batch of plum wine.  But I think there is nothing nicer than a Plum Jam, as it’s so versatile.

This year I decided to invent a spicy version – and it’s turned out extremely well.

For the spicy component I used Habanero that I’d grown last season and had frozen, as our current plant is too small to produce any fruit yet.  It’s been a slow season in the garden due to the inclement weather in December.

Four of our home-grown Habanero chilis
Four of our home-grown Habanero chilies

Habanero is my absolute favourite chili pepper.  It has such an amazing flavour – very fragrant and fruity, as well as the excellent kick it provides (it rates as 100,000 to 350,000 on the Scoville Scale).

This jam is not for the faint-hearted, but it’s definitely worth making.  It can be added to sauces or used as a condiment just as it is, or (of course) spread on your toast as a rich and spicy jam.

Our lovely yellow-fleshed, red-skinned plums.
Our lovely yellow-fleshed, red-skinned plums.

Ingredients

  • About 5.5 kilos (around 12 lbs) red-skinned plums, stones removed
  • 3 – 4.5 cups white sugar
  • 4 whole Habanero, seeds removed

Method

Chop the plums up roughly and put them in a large preserving pan.  Sprinkle the sugar on top and let them sit like this for an hour or so, stirring from time to time to help the sugar dissolve.

Second boiling of the sauce.
Second boiling of the sauce.

Bring this slowly to the boil, stirring at frequent intervals to prevent anything sticking to the base of the pan.  Once boiling steadily, maintain the boil for about 10 minutes then turn off the heat and allow to cool to room temperature.

Repeat the above process 3 times (or more if you would like a thicker jam).  The main thing to remember is that you have to stir frequently, especially while you are waiting for the fruit to come to the boil, to avoid the fruit sticking to the bottom of the pan and scorching.

If this does happen, don’t panic… transfer the jam to another container without scraping any of the ‘caught’ jam from the bottom of the pan.  Wash the pan then carry on with the process.  You can stop and start with this recipe easily.

A dollop of spicy jam.
A dollop of spicy jam.

This batch produced about 3 litres of wonderfully rich jam.  Actually, I could just eat it directly from the spoon, rather than add it to anything else. 🙂

Notes

Red Plums versus Yellow Plums
Some of the jars of jam.  You can see the lovely dark colour it becomes, from even using yellow-fleshed plums...
Some of the jars of jam. You can see the lovely dark colour it has developed.

You could use yellow-skinned plums for this recipe, or even greengages, but the red-skinned plums give the jam the most wonderfully rich colour, even using yellow-fleshed plums as I have.

Sugar

I began with 3.5 cups of sugar and then tested the flavour part way through the cooking.  It was then that I decided to add an additional .5 of a cup.  It’s a matter of personal taste and also, the sugar level in the plums themselves.  Also, I like to cut down added sugar where I can, so I tend to start out with a bit less in a recipe such as this, and then add more if I need to.

The above recipe has been adapted from a recipe I found on the Natasha’s Kitchen site.