Thursday, November 4, 2021



Food holds so many memories for me. The aroma of my mom's soups, the rituals of preparing holiday meals, fresh baked cookies. Sometimes the nostalgia overtakes me. That is exactly what happens when we make things like Grandma Stewart's Persimmon Cookies.

Hachiya or Fuyu, I adore persimmons. Every year, around this time, Rick's grandma would make theee most divine cookies with this fruit. Chewy, spicy, sweet, frosted goodness. Today everyone in the family (4 generations) makes Grandma's persimmon cookies in the Fall. Then. We continue to make them until our waistbands insist we stop. Only Hachiya are used for this recipe but a few years ago I had a salad made with Fuyus and became a huge fan of these as well.


Fuyus are kind of flat, good when they're a bit crisp. Sliced very thin on my favorite salad mix of Arugula, Spinach, diced red onion all tossed in a small amount of Maries Poppy Seed Dressing. Trust me, DEEElish. Fuyus are also yummy to just munch on AND both are an excellent source of fiber, Vitamin A and C, Vitamin B6, potassium and manganese.


Hachiya Persimmons are longer and slightly pointed at the end. Loaded with pucker power if you should try to eat them raw and not too ripe. They should feel about like a water balloon before you use them. The easiest way to accomplish this is the way Grandma always did. Choose the beautiful apricot colored fruit, firm or not, toss them in the freezer. When you thaw the fruit it will have that water balloon consistency, just scoop out the pulp and throw away the skin. If you wanna try Grandma Stewart's recipe, here it is~

This is a month to remember all I have and have had throughout my life to be grateful for. The list is long. The other day some song came on the radio, maybe it was 'great day to be alive' or something like that, Rick asked if I feel that way, I told him at least once every single day. I am surely blessed. 





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