The Fall Rose Beauty

November went by really fast.  I had some moment to check on my fall garden and found roses welcoming what's left of the warm sun in the fall afternoon.  I couldn't resist from taking some photos with my usual and faithful PowerShot A560 AiAF camera.  I am not a photographer, but I love to test taking photos with any camera and see how they would turn out.  It's much more forgiving than the cooking, of course.  Interesting things about these roses of mine are that they don't seem to produce the same type of blossoms each season.  You never know how it looks like when they blossom.  Will they be red?  hot pink? or pink? Sometimes they produce blossoms like the 'tea roses', then, sometimes, the long stem roses, then, sometimes very tempermentally - anything they say they want to be.  Enjoy.

 

  

 

  

 

 

  

  

  

Dried Persimmons Progress Report #2

I am posting the images of air drying HACHIYA (astringent, cone shaped) Persimmons from Day 1 through Day 13. I think the drying process maybe much faster in California, U.S.A. because of the humidity difference between US and Asia.   If the normal air drying of persimmons take 6 to 8 weeks than mine is drying super fast, but of course, there are other factors to consider.   I only have 11 hanging persimmons, one persimmon per string vs strands and strands of persimmons being air dried.   Hope this images will help any new persimmon enthusiasts on  "How to Dry Persimmons" or "What to do with HACHIYA Persimmons".  So this is how they would look air drying persimmons.  (Please read The Fall Jewel - Persimmons (Dried KAKI) http://rockdavinci.blogspot.com/2009/11/fall-jewel-persimmons-dried-kaki.html  for "how to prepare" in my previous blogs.)

(Double click on the image to view vimage in larger size.)

 

 

 

FUYU Bundt Cake

FUYU Persimmons are our favorites or any of the non-astringent crunchy type persimmons are.  The best one to bite into is the Giant FUYU KAKI.  Love the crunchy and sweet taste and interesting level of textures in one fruit.  And we love the beautiful orange color in the autumn.
I came across this recipe from http://www.sdfarmbureau.org/FUYU/recipe.html.
I find it interesting that FUYU persimmons are used rather than the cone shaped astringent type for baking. But I jump right into and tested it.  The bundt cake came out beautifully.  I think it tasted better on the 2nd day.
My variation to this recipe is that I used 4 tsp of lemon juice rather than 2.  (I didn't want to waste the extra two tsp of fresh lemon juice that I got from the lemon in my garden.)

Enjoy!