A Remembrance of Enid

by Tom Sherman

Thirty years ago, when Enid signed up to take my photography class at the Community Art Center in Wallingford, I knew right away that I was lucky. Enid and the other artists in the class wanted to learn photo techniques to support their own work in silk screen, for example, and ceramics.

Of course Enid's questions and photographs taught me new perspectives, and, in her studio at Sykes Lane, she treated me to lessons in silk screening. Dinner with Enid and Gene brought us together in another common interest: cooking and good eating.

Enid and Gene introduced Nancy and me to the pleasures of Harbour House in Sooke, B.C. and, with Peter's help, to favorite restaurants in Seattle. Although we didn't see her often, our paths would cross at various places, including the Springfield Healthplex where Enid, her arm heavily wrapped, would inevitably be in good spirits.

When we saw Enid and Gene for the first time in their beautiful condo, Nancy and I were powerfully struck by the appeal of city living. Two years later, after a long search, we are finally moving to the same building. We will be glad of Gene's company, and we will miss Enid.

I don't think Enid would mind if I share this recipe that she adapted from one by Marion Burros. As she said, it's delicious with different kinds of fruit -- apples and apricots, for instance -- and it tastes more complicated than it is.

Tom Sherman

Enid's Recipe for Plum Tart
8 servings 1/2 cup unsalted butter 1 cup sugar 2 eggs 1 cup flour 1 tablespoon baking powder 12 or more Italian prune plums, pitted and halved (or apples, nectarines, etc.) Cinnamon sugar (about 1 teaspoon cinnamon mixed with sugar to taste, depending on the sweetness of the fruit) Lemon juice, to taste Prepare plums Preheat oven to 350 Butter a 9" springform pan (other sizes will also work) Cream together butter and sugar in a mixer Add eggs, flour and baking powder Mix well Put batter into buttered pan Arrange plums, skin side up, in concentric circles on top of batter Lightly sprinkle with cinnamon sugar Lightly sprinkle with lemon juice Bake 350 for about 1 hour or until done. Serve plain or with vanilla ice cream or whipped cream. This can be frozen for a year. To reheat, let torte thaw, then warm briefly in 300 oven.