Persimmon Pudding

4 persimmons
1/4 cup sugar
6 tablespoons canola oil
4 large eggs
2 t vanilla extract
2 C flour
1 t baking soda
1/2 t salt
2 t ground cinnamon

Oil a 3 quart pudding mold ( I used a bundt pan) with veg oil.
Peel and mash persimmons. In a large bowl, beat together the sugar, oil, eggs and vanilla until fluffy, then all persimmon pulp. Sift together flour, baking soda, salt and cinnamon. Add to the persimmon mixture and mix just until smooth.

Pour the mixture into pudding mold and cover tightly with a round of parchment paper and a rubber band, then with foil. Place on a rack in a large pot (I used my canner) and add boiling water until it comes halfway up the mold. Cover the pot, bring water to a boil, then reduce heat and simmer for 2 1/2 hours, adding boiling water as necessary to maintain level.

Remove mold from pot and uncover pudding; the top should spring back when touched. Cool pudding for one hour, then loosen from the mold and invert carefully onto a serving platter. Serve with Sour Lemon Sauce.. this is a must!

Sour Lemon Sauce:

1 cup sugar
1 1/4 T cornstarch
Pinch of salt
1 1/4 C hot water
3 1/2 T unsalted butter
5 T fresh lemon juice
3 t lemon zest

Combine the sugar, cornstarch and salt in the top of a double boiler. Add the hot water and cook until it starts to thicken. Add the butter, lemon juice and zest and continue cooking, stirring gently, for about 5 more minutes. Cool slightly before using, but do not refridgerate or re-heat (it will get aspic like.) You have to eat it all in one go- good news!

It is finally snowing!

On the merits of singing

Last night we went out caroling with a lovely group of people. The night was chilly and the moon was almost full. My favorite song was soul cake but we also sang some x-mas classics and the dreidel song. The look of wonder on children's faces when we showed up in the dark singing to them was a gift. It is good to knock on strangers doors.

New Things

I have never had my own Christmas tree, nor have I wanted one. We used to have beautiful trees when I was little and I have left it up to my parents to provide that magic for my children..until this year. This year we have our own tree and I must say, it is kinda nice. The lights, the feeling of anticipation, the sheer delight of having a big tree inside the house.
Happy Holidays- may we continue to surprise ourselves.

relish
n 1: vigorous and enthusiastic enjoyment [syn: gusto, zest, zestfulness]
2: spicy or savory condiment
3: the taste experience when a savoury condiment is taken into
the mouth [syn: flavor, flavour, sapidity, savor,
savour, smack, tang]
v : derive or receive pleasure from; get enjoyment from; take
pleasure in; "She relished in the quiet afternoon and basked in the simple pleasures of food and family." [syn: enjoy, bask, savor, savour]

A brief word on cabbage

It's inexpensive, it lasts a long time, it smacks of old world poetry and it forms the base for Kim Chi, a spicy Korean delight that none of us should do without. I am a fan. I use cabbage frequently in salads, slaws and ferments but this weekend it served me in a entirely different way. You see, I have just weaned my youngest son and for he and I, this was something of the equivalent to Odysseus' journey home. To help us make it through the trial, we enlisted the help of lots of good books, tasty fruits for him and sage tea and cabbage bodices for me. Sage helps reduce milk flow and can be taken in tincture or tea form and good old green cabbage when applied topically helps to dry up the milk as well. There I was, weepy with the passing of time, bra full of my favorite cruciferae. So now you know. Enjoy babyhood and use cabbage in times of transition, enjoy kim chi in moderation and live long and healthy lives. Amen.