read ’em and eat

read_em_and_eat_persimmon_porridge_1 read_em_and_eat_persimmon_porridge_2

It has been a bit sparse on here this week and honestly I think it will continue that way until after the New Year has arrived. Just that time of year right.

READ ‘EM >>>

December is that beautiful time of reflection and consideration about what you want the next year to be and one of the best ways I have found to do that is with Susannah Conway’s Unravelling the Year.

For the ultimate DIYer 100 handmade gifts for Christmas.

A different approach to gift buying.

I love a monthly planner and this one looks great for the coming year.

EAT >>>

December is full on persimmon season (cachi in Italian) here and last year I kind of missed out so I need to try and make up for it here. The first lot I bought were so ripe they exploded in the shopping bag by the time I got home! Then I bought this single one which never seemed to get soft so I finally cut into it yesterday and it was absolutely perfect. Which leads me to think there are different varieties. I think I might like the hard ones more. It was absolutely delicious chopped up in my porridge.. Made up for the fact that I didn’t have any milk and had just used water to cook them (which I normally do though add a splash of milk at the end).

They aren’t as big in the UK and I had never heard of them in South Africa so if you have any tips let me know.

Also have you ever seen persimmon on the tree. It looks like a minimalist Christmas tree. This is a picture a couple of years ago from when we were visiting Assisi.

persimmon-in-assiso

3 thoughts on “read ’em and eat

  1. Cachis (here we call them caquis!) are eaten soft, that’s when you know they are ripe, and you eat them with a spoon. Persimons are apple-like, they don’t turn soft, but you can tell by the deep orange when they are ripe, though they usually taste good regardless -they are my absolute favorite fruit!!

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