Yep, this holds true.
There is, framed near the door to my house, a ballot from the first all-race election in South Africa in 1994. Some enterprising person had bought or acquired the leftover ballots, realizing the historical significance and the likelihood that people like me would buy them a year or so later for $20 from museum catalogues. There have been numerous miracles in my lifetime—Neal Armstrong’s walk on the moon, the fall of the Berlin Wall, the election of Barak Obama—but primary among them may be the peaceful transformation from apartheid to aspirations of racial equality in South Africa. I most admire people who demonstrate moral courage. John Louis rode the bus and led the march across the Edmund Pettus Bridge, Bob Moses led Freedom Summer in Mississippi. But the living person I most admired was Nelson Mandela, who lived his entire life for freedom and equality, not only for his race, but for all people Black, White, Indian and people of all races in his country. It was, I believe, at his instigation that the South Africa’s is the only national constitution that recognizes the dignity, rights and equality of homosexuals. My life and the world were somehow enriched by the moral courage of Nelson Mandela, and tonight I grieve.
Season of Hope—This little cat is very hopeful that a bird will someday come along. This is one of Kathy Foster’s well-cared for cats. I did a little artsy-fartsy edge to it and am trying to decide if it adds anything to the photo. Whatever the case, it is awfully cold today and not many creatures are stirring.
The ice needs to be broken for livestock to drink water.
Thermal underwear is a fashion must.
Well, Becky, I can’t say that I’ve ever eaten a persimmon. You got my curiosity up and I searched Food Network for recipes. Here’s one that rated 5 out of 5 stars from reviews. Thought you might want to try it. Dixie
An old-fashioned steamed pudding may not be your traditional Thanksgiving Day dessert, but it is a tradition on our Thanksgiving table. You will need a pudding mold and persimmons, a beautiful orange fruit that looks like an apple. The persimmons will need to be quite soft, almost overripe to the touch. Persimmons taste like a cross between a peach and an apricot, but they are a little tart. The pudding should be served slightly warm, which makes the hard sauce — one of the best tastes — melt.
For the pudding:
1/2 cup (1 stick) unsalted butter, softened, plus extra for the pudding mold
1 cup sugar
1 cup sifted all-purpose flour
1 cup persimmon pulp (from 2 to 3 ripe persimmons, peeled and seeded)
3 teaspoons brandy
2 large eggs, slightly beaten
2 teaspoons baking soda mixed with 2 teaspoons warm water
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 cup chopped walnuts
1 cup golden raisins
For the hard sauce:
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners’ sugar
1 tablespoon brandy
To make the pudding, in a large bowl, cream together the butter and sugar with an electric mixer at medium speed. Add the flour, 1/2 cup at a time, alternating with the persimmon pulp, brandy, eggs, and baking soda mixture. Stir in the vanilla, spices, walnuts, and raisins and mix on low until the butter comes together, about 5 minutes.
Butter the top and bottom of a 2-quart pudding mold with a lid. Spoon in the mixture. Put the buttered lid on tightly and lock into place. Put the mold in a bigger pot filled with water to come halfway up the side of the mold; cover the pot. It is necessary to have a well-buttered mold and enough water for ample steam for this pudding to come out right. Bring the water to a simmer and let simmer over medium-low heat for about 2 hours. Make sure the water doesn’t evaporate; add more hot water if it does. The pudding should be checked with a cake tester. When the tester comes out clean, the pudding is done. Take the mold out of the water and unmold when cool, 1 to 2 hours.
While the pudding is steaming, prepare the hard sauce. Cream the butter and sugar together with an electric mixer. Beat in the brandy. Chille at least 1 hour. Serve with the warm pudding.
Read more at: http://www.foodnetwork.com/recipes/persimmon-pudding-with-hard-sauce-recipe/index.html?oc=linkback
A plate full of persimmons. This morning I was presented with a 5-pound bag of persimmons. I have to confess, I was a little perplexed about what to do with so many. The good thing about being in a newsroom is that food — any type of food— goes quickly.
So now, I have maybe two pounds left and I’m thinking about making a pudding out of the rest of them.
But here’s what I remember most about persimmons. My grandparents had a persimmon tree out in their garden. My sister, Peg, was the one who first introduced me to the tiny fruit. She said they were so good and to try one.
I did. And I was in for a rude awakening. It was bitter, shockingly so.
She had teased me into having a GREEN one.
But then when the fruits slowly turned and ripened, they were wonderful — tasting more like figs or dates.
They are great to munch on but are filled with seeds about the size of watermelon seeds. Once you get past those, it really is a pretty good tasting fruit.
So here’s to persimmons!