My mother hand copied all of our family recipes into a cookbook for me. I think this is awesome and spiffy and I am incredibly grateful. You know that perfect cursive that was above the chalkboard in third grade? My mother writes like that. It’s incredible. Her handwriting is a joy to read. And tomorrow (Thursday), along with Miss Laura, I get to start baking! I’m so thrilled. So you all get a poll!
There will also be gluten free brownies available. 🙂 I haven’t planned anything for diabetics at this point because I don’t know if any are coming but I would cheerfully figure something out if that was a good thing for me to do.
I’m being very silly in filling this out given that I can’t teleport back to the West Coast.
I’ve had crazy, crazy cravings for fresh cookies and cinnamon rolls today so it’s all wistful thinking. 🙂
I’ve never heard of persimmon cookies before, but they sound divine. What kind of persimmons do you use for those, if you don’t mind my asking?
Recipe says: Persimmon pulp. So I go to the internet and find: http://www.seedtosupper.com/persimmons.html
Applicable part says: They are edible and delicious in their crisp firm state. However, they will have their best flavor if allowed to rest and soften slightly after harvest.
The edible skins tend to be tough. Remove the skins with a potato peeler or sharp thin knife. Or, blanch fruit in boiling water 2 to 3 minutes then dip them in cold water, as you would to peel a tomato. Slip off the skins when the fruit is cool enough to touch. Leave the skins intact if you intend to bake the entire fruit. Eventually, firm-ripe persimmons will become soft like the soft-ripe persimmons and are useable in any recipe calling for Persimmon pulp.
Sounds like I should go buy some soon and let them ripen. 🙂
It *sounds* like they might be talking about Fuyu persimmons.
Fuyu = firm (less than an apple, more than a peach) and orange when ripe, short and squat like those mini pumpkins
Hachiya = soft (very- even mushy) and blackened when ripe, rounder and pointed at the end like a very bulbous, oversized pointy pepper.
The distinction is important because when ripe, the flavor is a little different, but Hachiyas taste like DEATH if they are not completely ripe. 🙂 I haven’t had a Hachiya in years but if I remember correctly they taste almost like the Fuyus but with a touch of brown sugar-type flavor.
Bother. I have half a dozen or so sitting in my living room. I won’t eat them, in any form, but they came in the produce box. If only one could teleport supplies!
I’m going to be in Oakland on Saturday and Noah will be in San Mateo on Friday night. Are either of those places perhaps close enough to arrange a handoff? 🙂
Sure, I can do BART-accessible Oakland Saturday, midafternoon or later. Say after 4:30; before that, I am occupied in SF. Perhaps someone from the city could bring them to you? Lemme know what your plans are.
xena_voyeur_princess@yahoo.com
A friend of mine is a pastry chef. In one of her cookbooks she says “To ripen persimmons, put them in the freezer overnight, and thaw them; they will be ready to use.” (Emily Luchettii ‘Stars Desserts”)
I’ve never had persimmon cookies and am intrigued. Em’s Persimmon Pudding recipe is fabulous, BTW.
Yay! Thanks!
Um, you’ll be here on the 21st, you could actually make it….just saying.:)
oooh!!!
change my RSVP to a maybe pending family plans that I can’t think about until after finals i.e. next week?
w00t!
Hey darling–I’m canceling the party. Hopefully I will get to see you on your trip out here anyway.
Honestly, my absolute favorite is Oatmeal Raisin, but I’m generally outnumbered there. It’s a homely cookie, and tastes like breakfast. It’s also the only way I’ll eat oatmeal.
My mom makes oatmeal chocolate chip weekly and eats them for breakfast every day.
My grandmother had that same handwriting, the absolute perfect kind… my mom cherishes all the hand written recipes….
It really is awesome handwriting. 🙂 Maybe you’ll get them some day.
How cool that your mom wrote you a recipe book in her beautiful handwriting.
Consider scanning it before it gets mixer-splatters on the pages? Then you could print a copy for Shanna when she moves out on her own.
My mom made a handwritten box of family favorite recipes for each of her girls as we moved out. Some of the recipes are also ones I wrote when I lived with my parents – some are typed on the old manual typewriter because they were 4H projects.
My mom has a special way of writing recipes – she grouped together the ingredients to add at the same time on the left-hand side of the card and bracketing them – then on the right-hand side, she put the instructions for how to handle the ingredients. She called them Kid-Cards. 90% of the recipes in the box are formatted this way – much friendlier than the standard cookbook layout.
Cinnamon rolls are yummy, and Terpsichoros might be willing to trade favors for them.
ooohh good point. Do you know what I really should try to do? I should see about laminating them! That would be Smart! And scanning would be good too. 🙂
That sounds like a really awesome way of writing recipes.
Hmmm…. 🙂 I’ll ponder what I should ask him to do. (Favors could be something silly I don’t mean they will all be sexual. 😉
I say Maybe-Yes because while I can’t remember if we are doing anything that day, I really ought to come down and say hi and shit so really I think this should be made a priority.
If no other reason than cookies are delicious. ;}
Yay! I’m ok with bribery!
Cookies! Party! Yay.
My other allergies are unlikely to be found in cookies: soy, tomatoes, pineapple…
Also, I had a tough time selecting between “worth sucking up to get” and “maybe worth trading favors for” for the cinnamon rolls.
I’ve marked my calendar! I’ll most likely stop by in the afternoon. 🙂
Re: Cookies! Party! Yay.
Wonderful! I hope I’ll get to see you. 🙂
Re: Cookies! Party! Yay.
Oh! You should definitely come, cause I have a pressie for you. 🙂
Re: Cookies! Party! Yay.
Also, I had a tough time selecting between “worth sucking up to get” and “maybe worth trading favors for” for the cinnamon rolls.
Me too. I decided that ‘favors” sounded dirtier, so I took that one.
Re: Cookies! Party! Yay.
That all depends on what’s to be sucked, now, doesn’t it?
Re: Cookies! Party! Yay.
I stand corrected. ;p
My mother left a cookbook of her recipies, but it was in hebrew script, and her handwriting was pretty hard to follow.
So essentially, no recipies
you should find some other
hebrew-reading person
as a translator.
maybe a good project for a local college kid?
or..
do you read hebrew?
my issues are:
1 – i love all cookies (even if i say i don’t)
2 – i will eat cookies Until I Puke.
3 – “C” is for “Cookie.” That’s good enough for me.
What’s a refrigerator cookie?
I’m serious. I’ve never heard of such a thing. And I can’t easily make a dirty joke about them. (Ask me about Clementines sometime.)
It’s a fairly mild generic dough with nuts that you let sit in the refrigerator for a while. I’m not actually certain what this does to the dough… it’s just the recipe. 🙂
what time is it all planned to start/end? I have a possible time conflict that I’m hoping to work around.
1-7 and you can stay later if you don’t need to work the next day. 🙂