BaltimOregon

We were supposed to spend tonight in Waldport on the Oregon coast. But my in-laws found our Corvallis house more comfortable so we came back a night early.

Luckily, the best Chinese restaurant in town– China Delight – was open for dinner. It was pretty lively there. You had to love the family there forcing the kids to play Hanukkah games at the table.

We feasted on their scrumptous sesame tempeh (which I ordered in a combo with saccharine sweet lemon fake meat pork chops and savory string beans), chicken lo mein, eggplant and garlic sauce and hot and sour soup. And even restaurants like China Delight have good Oregon beer on draft here.

Yes, I’m obsessed with the luscious orange persimmons of the Pacific Northwest. But as we move out of their peak season, it’s better to bake with them as they turn to mush.

Two holiday recipes for persimmon pudding caught my attention of late. Tonight I made Deborah Madison’s recipe (see bottom picture below), which I found of the Grist website. It was a delicate steamed British-style cakey pudding. But what a potchke to make! I’m not sure it was worth the effort. I just don’t have much experience steaming puddings in molds.

This persimmon pudding recipe that recently ran in the New York Times also interested me.

Any easier persimmon recipes you would recommend out there?