RecipeMuncher

Every fall I begin my complete and total addiction to persimmons.  I can easily prchase 10-14 of them and have them polished off within a day or two (with a little help from R, of course).  I’ve been trying to keep a few around long enough to make something since October.  I finally hid a few away on top of the refrigerator and they managed to survive long enough to be included in this bread. If you’re a persimmon virgin, there are a few things (well, one thing really) you s (...)