It’s that time again. You ask, and I pretend to know things and answer your burning questions. It really is so much fun to open my inbox and see the wide variety of questions you guys have. Reminds me that my readers are so diverse and pretty dang awesome. So keep those questions coming and I’ll keep racking my brain for answers. As always, please pipe up if you have any input or are knowledgeable when it comes to any of the following questions:
Hi Mavis! Love your blog and recipes. Do you have any good recipes for persimmons? I bartered with a friend and ended up with a bag of persimmons – he ended up with a bag of jalapenos. I’m not sure who ended up with the better deal. LOL thanks!
~Ann GG
First, I love that you are bartering! Wahoo! Next, as far as the recipe question is concerned, I’m throwing that out to my readers. I’ve had persimmons but I’ve never used them in a recipe. Here’s hoping one of my smarty pants readers will have an amazing persimmon recipe for you {hint, hint readers}.
Daily reader here. Can I ask if you have the dimensions or layout of your master bathroom shower, tub and toilet enclosure (each section)? I want to do the same thing but I’m not sure I have the same space.
~Kathleen
I feel like Chino was able to fit in everything I wanted into a small space.
I have a ‘hooking’ question too. 🙂 Do you sell your rugs and such, and if so, where? 🙂 Thanks so much!
~Bobbi
I do sell my rugs, actually, almost all of them. I’ve only ever kept one of the rugs I’ve made through the years. Now if I get my dream Salt Box house, I’ll sure as heck use a number of them to decorate! Until then, I sell them on my Etsy shop or on Ebay Auctions.
Here’s an interesting article about fighting the drought by eating ugly vegetables.
~Karen
When I read about the drought in California. I am constantly reminded how good we have it here in the rainy Pacific Northwest. This was a great article that I would encourage my readers to take a look at, regardless of what region they live in, drought-stricken or otherwise.
Mavis – I’d like to ask you about the art/canvas you have on your living room wall (brown background, vase and flowers behind your brown sectional.) Does it have an artist name anywhere on it (front or back) that you could pass along please? I think it is lovely and would like to try and hunt down a copy.
Thanks!
~Gen
This is a tricky one and I wish I could be more helpful. About 10 years ago it hung in my grandfather’s house. It was passed on to me and I love it. It fit the space perfectly. But I have absolutely no idea where he got it or who the artist is. I tried to research it a bit online, but it was like trying to find a needle in a haystack. Perhaps a reader is familiar with this artist or similar-looking paintings and could shed some light on it. Fingers crossed!
Have a question for me? Submit them HERE and I’ll try to answer them.
~Mavis
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Lori says
I love persimmons! In addition to peeling & eating, I always make several pans of Persimmon Bars with Lemon Glaze. My teens can inhale a pan in one sitting. http://www.areinventedmom.com/persimmon-bars-lemon-glaze/ You can also freeze them whole – tastes like a creamy custard dessert.
Ann GG says
Thanks! Can’t wait to make these.
Joanna says
Mavis & Gen,
That piece of art is called Poppy Bouquet by Beverly Jean. That specific print is no longer being made, but Ms. Parker has done other flower prints. You might be able to find Poppy Bouquet in a thrift store if you check enough times. 🙂
Mavis says
Seriously!? That is awesome, thanks.
Gen says
Sweet! Thanks for your identification of the piece. I will check out her other pieces and keep my eye out for a replicate of the Poppy Bouquet.
Gen
Tammy says
There are two types of persimmons, so you might want to investigate and figure out which type you have. Fuyu persimmons are good raw and in fruit salads. The other type (Hachiya ) is good when it is very ripe and in baked goods. My grandma used to make persimmon cookies but I don’t have her recipe.
amy says
If you count wild persimmon, I guess it makes three. The recipe I use for persimmon bread uses wild ones. You could probably use the domesticated ones. I’ll try to dig up the link.
Ann GG says
Thanks ladies. I am pretty sure I have the Hachiya persimmons.
Ann says
Mavis & Gen, see Beverly Jean prints here: http://www.art.com/gallery/id–a4295/beverly-jean-posters.htm
Chris M says
We get persimmons from a friend and I’ve cut them up and frozen them to use in smoothies. We also use them fresh in smoothies. I substituted persimmon for applesauce in a pancake recipe and that turned out really well. You just need to lower the heat a bit. Persimmons in the batter tends to make it burn a bit easier.
cindy says
Art.com has prints and posters from Beverly Jean
Barbara H. says
https://www.etsy.com/listing/233415559/poppy-flower-watercolor-painting-red?ref=shop_home_active_4
You can find a similar one here also
Marianne says
This persimmon bread recipe is the best and super easy! Hopefully those are Hachiya (squishy) persimmons. Let them get super squishy – they’ll kinda feel like a water balloon when they are ready.
http://www.davidlebovitz.com/2005/11/persimmon-bread/
Ann GG says
Thanks Marianne. I’m going to try this recipe also.
Vicki says
Well, I don’t have a recipe for persimmons (I like them raw and ripe – very sweet and delicious), but I do have another use for them. As a weather predictor. Yes, that is what I said! If you cut it in half, you will see seeds in the shape of a spoon, fork or knife (and it is different every year). A knife shape will indicate a cold icy winter (where wind will cut through you like a knife); a fork shape indicates a mild winter and a spoon shape stands for a shovel to dig out of the snow. It is surprisingly accurate too. It is one of those old folkloric weather predictors (probably up there with woolly worms!) Open one and see what yours predicts and then enjoy the delicious fruit!
Ann GG says
This is cool! I’m going to try it and see what our prediction may be 😉
Betty says
These are very similar to Lori’s bars above- yummy! And they freeze well too. 🙂
http://scrambledhenfruit.blogspot.com/2014/11/lemon-glazed-persimmon-date-bars.html
Someone once warned me not to eat unripened persimmons- they’ve been known to cause bezoars!
Ann GG says
Awesome! Thanks.
Debbie says
We had persimmon trees on our property when I was a child. We never used the persimmons until the first frost or they would be bitter. They were used in a persimmon pudding that was baked in the oven.
http://allrecipes.com/recipe/13715/persimmon-pudding/
The above link appears to have similar ingredients to what my Southern mama and grandma made. I doubt they actually used a recipe, but instead would would dump in what they thought was the correct amount. The pudding always smelled heavenly as it baked and was a delicious treat in the fall of the year.
Ann GG says
This sounds like a wonderful fall treat. Thanks!