In honor of Thanksgiving, which will last all week, one way or the other, today I am thankful for my church which has been a great community in which to raise children, make lifelong friends, share great meals together and to be part of something bigger than myself.Today was our annual Thanksgiving feast after the 10:00 service. Here is what the tables looked like before the influx of the throngs (400ish people?). Our persimmons graced many of the tables before we took them to one of our friends who will dry them.
2 comments:
Kay said that JoAnn Banks has the trick to freezing the persimmons in order to have them come out beautifully soft for use in cooking. It might be something you would want to try. You are a good cook and I know that you like to do interesting things.
If you cut them and serve them while they still have ice crystals in them, it makes a wonderful dessert! Rain
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