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Friday, October 11, 2013

Persimmon Pudding

The Invasion of the Grunions

The Grunions is the name that Connie has for the grandkids.  Connie called David to remind him that the Avatar exhibit at the Children’s museum would be closing in the third week of September.  He happened to be on vacation so suggested that they come over that Friday.  Bradley (aka The Kraken) is in kindergarten now, so they didn’t get to Indianapolis until 2:30, but they had plenty of time to go the museum.  The museum opened a new area called Playscape for pre-schoolers.  It was only opened to members on this day, but since David is a member, no problem.  The Avatar exhibit was cool, but nothing compared to Playscape.  The kids would have probably stayed there for hours on end.  There is a water area, music, climbing, sandbox, art, and an area that has building blocks, a “Reaction Contraption”, and a “Whirly Twirly Tower” and lots more.  Wicked cool!

After the museum it was back to the house for a run through the sprinkler.  Then, of course, Bradley needed his mojitos.  Connie has taught Bradley how to make mojitos (virgin, of course) and Bradley never forgets to ask.  He knows where the muddler is kept and is always ready to help pick, sort and wash the mint leaves.  He is also a discerning character.  After they made the mojitos, Connie asked Bradley how they tasted.  Bradley looks at him and says, “I think they need more sugar water (simple syrup).  Good grief, another food critic!  So back in the cocktail mixer they go, more simple syrup is added and the concoction is re-poured.  “Much better”, declares Bradley.  The best part of the story is that Connie accidently used the hummingbird food which has LESS sugar than our normal simple syrup.  Bradley noticed.  Connie didn't. 

We picked peppers for inclusion in the slaw we made for dinner.  We picked and ate golden raspberries right off the canes.  We picked tomatoes for the burgers for dinner.  Rosie, who normally does not eat tomatoes, walked around the garden munching on a large yellow tomato that she picked herself.  Bradley spent an hour climbing in a swamp honeysuckle. 

However, the highlight of the evening was preparing dessert.  I've got a persimmon pudding recipe that was originally my great-grandmother's.  The woman I was named after.  We took persimmons out of the freezer.  These were persimmons that we had harvested last year from the tree in our front yard.  After thawing for a little bit, Rosie and Connie stood at the bar and pressed the persimmons through a colander to extract the pulp from the seeds and other detritus.  Rosie did this for a half an hour.  Her commitment to the process was amazing.  Bradley wanted to help also, but when presented with his turn, he couldn’t bring himself to stick his hands into the gooey mess, so Rosie jumped back in. 

Pressing persimmons through a colander to make persimmon pudding is one of my fondest memories from my childhood about my grandmother.  Rosie used the same colander I used when my grandmother put me on a stepstool in her kitchen and let me smoosh away.   I think we may have passed the enjoyment of smooshing the persimmons on to another generation.  Rosie had a ball!  And by the way, the resultant pudding was inhaled by everyone.  It certainly is fun seeing the wee ones getting involved with cooking and preparing food.  Bradley loves making his mojitos and Rosie for the second time in as many visits, has stepped up and been involved with preparing the food.

After dinner some of us were just plain tuckered out :-)


David left after 9pm and got home at midnight.  Connie called in the morning to thank him for coming over and was told that when the kids got up in the morning the conversation went like this.  “Can we go back over to Grammy and Grampy’s today?”  “No”  “Why not?”  “Because the Buckeyes are playing today.”  “Can we go after the Buckeyes game is over?”  “No.”  “Why not?”  “Because it will be too late.”  “Can we go over tomorrow?”  “No.”  “Why not?”  “Because Momma will be home and I am playing golf with Poppa (their maternal grandfather).”  “Well, that makes no sense.”

Grammie's Persimmon Pudding

I'm doing something a bit different here... I'm copying the actual recipe card I have.  What you do is smoosh the persimmons thru a colander then mix them with the other ingredients.  Then, you pour the whole deal into a greased baking dish (I use about a 9x9 ceramic heat-proof dish) and pop it into the oven.  Serve with whipped cream.  Or we've found the new Cool Whip is so much like whipped cream that most folks can't tell the difference.



Debra Eliotseats said...

What a great day you had. I love that you're passing on your foodie love to the next generation. Vintage recipes are the best. I have scanned in some original recipes too. You have me wanting to dig through my family recipe box.

Hester @ Alchemy in the Kitchen said...

How lovely to have a recipe come down through the generations, and you're passing it on to further generations too. Persimmons are sold here as Sharon Fruit. I've always wondered how I could use them. Now I know.