Even though Christmas is over, it doesn't mean you have to stop baking. Especially if life gives you a load of persimmons. When that happens, you make
boozy bourbon-persimmon loaves.
Ever decide to make a recipe, write up a grocery list, and head to the store only to discover sadly that the star ingredient of your dish is actually out of season. There is a reason strawberry shortcakes are only consumed in summer and sweet potato pie in winter. Of course modern American supermarkets would like the average everyday Jane to think that everything is always in season, but they're not fooling me.
OK so let me start by saying, I tend to think I know a lot about foods but every once in awhile even I get thrown for a loop.
My recent grocery store loop: Persimmons.
If you are thinking, "Persimmon. What in the world is that?"
While browsing the produce aisle at Whole Foods last night, I came across what I thought were really smooth, mini pumpkin tomato cross breeds (as I am a sucker for
mini things). Convinced it would be impossible to carve, my husband and I decided against it being a pumpkin.
