Wednesday, November 23, 2011

persimmon chips

Dudes, I have had this blog for four thanksgivings. That's crazy right? That's like 100 in internet years.

Montreal was lovely-- I love that feeling when your legs get cold under your pants, I love the creative energy that crackles in the air of brickbuildinged cities, I love being alone in a crowd of people that isn't speaking a language that I know. It's exhilarating to walk for miles and stop at museums and bookstores and coffeeshops but by the end of the week, I was ready to get back to San Diego.

Driving my commute this morning, I was wearing a T shirt and the wind whipped through the car and the stereo loud and the palm trees against the sky and all of the cinematic cliches about living in Southern California are true true true. WE'RE THE KIDS IN AMERICA.

I am so thankful to be here. I'm still able to see the vision of the future I had when I started this blog, the vision where I would stay cold-nosed and in-love and on the Upper West Side forever. But, you know, I am starting to believe that you end up where you are supposed to end up. I love that my life is quiet and stable enough to buy a farm share. There have been lots of persimmons lately. I usually turn them into bread, but instead I've been amassing a hoard for the past few weeks in the fridge. Today I made persimmon chips-- they could just as easily be apple-- and man are they good. Happy thanksgiving, everyone!

Oven to 200 degrees.

Slice a cross-section of yer crisp fuyu persimmon or apple. If you have a mandoline, use it! If not, knife skills! I found that the ones that only went halfway across and slipped got stuck to the sheet and were wasted, so I would err thicker-but-all-the-way-through with a long cooking time. Place on a baking sheet or silpat, if you are fancy.

Cook until the slices are dehydrated... the edges will curl and each chip will taste carmelly and mysterious and, unsurprisingly, like fruit leather. If the thicker slices just tastes like chewy hot fruit, leave them for a bit longer. Took me about two hours.

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