tag:blogger.com,1999:blog-2304235862479840318.post6199431189545851807..comments2024-01-08T04:16:25.601-08:00Comments on Ché (What You Call Your) Pasa: Persimmon PuddingChé Pasahttp://www.blogger.com/profile/01926630891287949373noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2304235862479840318.post-69846290625447537652012-01-07T13:33:28.602-08:002012-01-07T13:33:28.602-08:00Aw, wish I'd a knowed! We've used them all...Aw, wish I'd a knowed! We've used them all up! If anybody gives us any more, I'll let you know, though. <br /><br />We've never seen so many. This year has been just amazingly abundant! <br /><br />They are wonderfully good, but even many people around here who grow them in their backyards have no idea what to do with them, and they just throw them away.<br /><br />Nooooo!<br /><br />Cheers.Ché Pasahttps://www.blogger.com/profile/01926630891287949373noreply@blogger.comtag:blogger.com,1999:blog-2304235862479840318.post-12340874896676824442012-01-07T10:44:17.793-08:002012-01-07T10:44:17.793-08:00Oh man, if you ever have an overabundance of hachi...Oh man, if you <i>ever</i> have an overabundance of hachiya persimmons, could you <i>please</i> send them my way??? I'll pay the shipping! I LOVE them, and buy them when I see them. But they are very, very pricey in the stores here. Buck-fifty to two bucks EACH. I've only made persimmon pudding once in my life, when I splurged on buying a bunch of them. I actually prefer them super-ripe, soft, slippery, and sweet as honey, and I gobble them down skin and all. I have one in a dish on my counter right now, that I will scarf down sometime today. It is READY to eat.<br /><br /> I'll send you my address when you are ready...lea-pnoreply@blogger.com