Little Liver Lumplings
This afternoon I slept for nearly two hours and it felt SOOO GOOD. After 3 days of straight work, presenting today, turning in a research paper and getting two competency exams out of the way felt so remarkable. I know I still have more things to do before the semester ends but this was the bulk I had to get to before I could breathe a little bit again. After my nap I felt was a good time to make the persimmon cookies Elise made me three years ago that were so delicious. I have been wanting to make these for some time and we have had persimmons overly ripe for a couple of days now.
The first thing the recipe calls for is to remove skin and seeds from the persimmons and save the "pulp". I will share with you friends now that I don't particularly like eating persimmons in their normal state, but in cookie state, that is a different story. So extracting the pulp it is. These pictures explain how the task kind of went:
First, I took the whole persimmon and sort of just squeezed it. Immediately said "pulp" began oozing out of the body. I imagine this is somewhat similar to what it would be like to squeeze the***%$##% out of a human heart, but we can talk about that later.
Then, you extract the tough leafy part at the top I will refer to as the head. The rest of the persimmon by this point is extremely gooey and the skin basically just falls right off
So this is the part that was never explained in the recipe or any other experience in my life. The anatomy of a persimmon is quite strange. In the center they contain these bits that are not unlike a pistil in a flower, surrounded by big, black seeds, and here is the strange part: interspersed with the seeds are... well, you may look
livers?
little livers?
little liver lumplings?
what in the heck are these suckers.
They are round and shaped like a single lobe of liver. They are self-contained and contain goo. They do not surround the seeds as far as I can tell. They just contain goo.
So if someone can help me figure out this mystery, it would be much appreciated.
I will leave you now with the next best part:
sugar and fat!!!
what ARE those liver things?
(please)
(please, Bridget, tell me PLEASE!)
The first thing the recipe calls for is to remove skin and seeds from the persimmons and save the "pulp". I will share with you friends now that I don't particularly like eating persimmons in their normal state, but in cookie state, that is a different story. So extracting the pulp it is. These pictures explain how the task kind of went:
First, I took the whole persimmon and sort of just squeezed it. Immediately said "pulp" began oozing out of the body. I imagine this is somewhat similar to what it would be like to squeeze the***%$##% out of a human heart, but we can talk about that later.
Then, you extract the tough leafy part at the top I will refer to as the head. The rest of the persimmon by this point is extremely gooey and the skin basically just falls right off
So this is the part that was never explained in the recipe or any other experience in my life. The anatomy of a persimmon is quite strange. In the center they contain these bits that are not unlike a pistil in a flower, surrounded by big, black seeds, and here is the strange part: interspersed with the seeds are... well, you may look
livers?
little livers?
little liver lumplings?
what in the heck are these suckers.
They are round and shaped like a single lobe of liver. They are self-contained and contain goo. They do not surround the seeds as far as I can tell. They just contain goo.
So if someone can help me figure out this mystery, it would be much appreciated.
I will leave you now with the next best part:
sugar and fat!!!
what ARE those liver things?
(please)
(please, Bridget, tell me PLEASE!)
Persimmons!
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