Comments on: Persimmons: Fu. Yu.

By: Vidad

Vidad — Mon, 10 Oct 2011 16:20:36 +0000

That was a great story. I’m a big fan of persimmons. Less so of twitty girls.

By: Marianne Bush

Marianne Bush — Mon, 23 Nov 2009 05:13:12 +0000

This is soooo funny. When at the weekly market today, I found fuyus at 50 cents/lb and I wasn’t the only one. I picked out 8 nice looking fruits but was watching the Asian ladies picking up bags of them. When I came home I told my husband about the experience, wondering what wonderful recipes they might have. Husband wonders why I didn’t ask. Now I’m glad I didn’t as I might have gotten a bit more information than I needed. A wonderful write up, totally entertaining and got a great recipe to go with it.

By: shannon

shannon — Sat, 14 Nov 2009 19:23:55 +0000

If those unpleasant young women had actually cared about the message your Mammy cookie jar was sending, they should have talked to you about the lingering pervasiveness of racism. Instead they chose to lather each other into a righteous frenzy, and reinforce your resentment. You learned nothing except the true extent of their wankerhood.

I declare you cleansed.

By: Michael Procopio

Michael Procopio — Sat, 14 Nov 2009 18:32:51 +0000

Welcome back, Stephanie. And thanks, too. I think I might need to check out Bay Wolf’s version. I was going for something very low in fat because, well, I feel as though I’ve got all the fat I need conveniently carried around my midsection.

By: Stephanie

Stephanie — Fri, 13 Nov 2009 15:35:44 +0000

Yum! This salad looks ravishing–I think it will have be called “lottasalata” in my house–as in, “Gimme a lotta salata!”

My Thanksgiving table always features a persimmon/pomegranate salad too, picked up from Bay Wolf, in Oakland: arugula and oak-leaf lettuce, persimmon slices, pomegranate seeds, crumbled chevre, and pecans lightly candied with cayenne pepper and a little sugar, tossed in a light vinaigrette of olive oil, shallot, thyme, and champagne vinegar.