an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Thursday, December 8, 2011
Now's the season for Fuyu persimmons. They don't have to be mushy soft, or cooked, like the Hamachi variety, to be palatable. Raw these are firm, crisp, mildly sweet, with a flavor all their own. Let me know if you're a fan.