Your words are just as delightful and appealing to the senses as are your recipes. I had to look up Roselle's "potimarron" because I never heard of it, and thought it may be Japanese "kabocha". No, it's "red kuri squash", and they are related; easy to grow, one website said. Will try next year because I love kabocha! First time I ever saw and ate persimmon was in Japan, kaki. They were delicious AND looked gorgeous -- they'd still hang in the trees when all leaves were gone. Stunning, against the blue sky. And in the countryside people would hang them from bamboo racks to let them dry, another lovely sight.
I shared your post on Notes, with one of my photos of the kaki in a tree... Yes, Japan is absolutely -- "intriguing" is a good word. I found the contrast between tradition and ultra-modern technology sometimes jarring; I lived there from 1973 - 1977; I doubt this has changed. This was mainly Kyoto; Tokyo may be very different, but I was never tempted to live there. I spent most summers in Nagano, the countryside around there is beautiful, nothing much had changed over hundreds of years, it seemed.
I agree, Jessica! Jack has such a beautiful way with words. I'm always swooning... :-)
The first time I ate a persimmon was at Christmas, when I made Jack's salad -- which was a total home run. I'm thinking I'll do the kale and pumpkin this year!
Welcome back Jack, hopefully restored. I admire the fact that you decided to take that time out - I'm terrible at looking after myself like that, even though this year I really need it.
Lovely poetic writing. Thank you. The first time I ever saw persimmons growing was in Switzerland, on the train from Bern to Geneva - alongside the lake. One of my favourite fruits.
Fabulous recipes. Our squashes are just about there, and my favourites are the little orange potimarron, whose other name is Japanese, though not Hokkaido I don't think. We've also just started picking our kale, so - in a few days - I'll try this.
The pause was not planned, but I’m grateful I took the time to unplug myself, rest a bit, soak up some sun, hang out with friends, and generally recharge. I will do this more often…
I’m thrilled you will give these salads a go - they bring so much depth to the food I eat this time of year…
Jack, reading your description of summer to fall's gentle transition felt like falling into a happy dream. So vivid, so alive with detail and sensory delight... I didn't want to wake up! :-) When are you writing a book?? I saw you edited the Overcoming MS Cookbook; it's your turn, friend. IMHO. 😉
Mary, I’ve been contemplating this appreciative and thought-filled comment for most of the week. I’ve been on a virtual roller coaster with my thoughts – sometimes motivated to get my butt in gear and write something that I know lives inside of me. Other times, I’ve been cast into the sad side of thinking, “If only...” or “I wish I could’ve...”. I honestly do not know what side of the equation fits me the best, although I’m pretty sure it’s the messy bit in the middle – confronting the battles I have with self-doubt, imposter syndrome, laziness, uncertainty – all of the things that make it difficult to become a writer. Thanks for putting your opinion out there so that I could breathe it into my soul – your thoughts mean a lot to me! I’ll keep you posted on my progress as I travel this bumpy road...
I have so much compassion for you, Jack. I’m probably partially projecting my own desires on you — “write a book!” — instead of confronting my own insecurities about the very same!! (I’m also quite clear that you have all the necessary writing skills, cooking skills, and photography skills to accomplish it, for whatever that’s worth.) I trust that your process of navigating that bumpy road will lead you to the truth of what’s right for you. Do keep me posted, and let me know if I can help… xox
Thanks, Mary... Your continued support means a lot to me...it keeps me on that bumpy road despite the constant jostling of all those critics in my head that rush toward my internal megaphone to express their doubts.
VW issues like today's instantly make me hungry.. #1 resonated the most, can't wait for the persimmons! That vanilla-citrus vinaigrette intrigued me so much
Your lyrical take on the change of season makes it all the more welcome. I'm definitely feeling it though here in the UK with foggy mornings and dewy lawns. But still the harvest provides for us... so thanks for these tantalising meal ideas.
Thanks for your comments, Yasmin. I appreciate your effort in taking the time to read this article and contributing your feedback. I find it challenging to seep through the barrier separating summer and fall. The diminished daylight and cooler temperatures appear suddenly, and I am generally unprepared for the transition. But after a few weeks of unhealthy clinging behavior, I get myself in order and begin to embrace the wonderful food choices available from the season’s harvest. It becomes a restful period. It’s a chance to settle down, turn my thoughts inward, and discover renewed creativity.
Your words are just as delightful and appealing to the senses as are your recipes. I had to look up Roselle's "potimarron" because I never heard of it, and thought it may be Japanese "kabocha". No, it's "red kuri squash", and they are related; easy to grow, one website said. Will try next year because I love kabocha! First time I ever saw and ate persimmon was in Japan, kaki. They were delicious AND looked gorgeous -- they'd still hang in the trees when all leaves were gone. Stunning, against the blue sky. And in the countryside people would hang them from bamboo racks to let them dry, another lovely sight.
Thanks, Jessica...
I believe "potimarron" are related to Hokkaido, in that the latter are a sub-category to the Red Kuri - both have an interesting chestnut-like flavor.
You've also got me thinking about Japan - a place on my radar for 2025, which would mark my first visit to this intriguing country...
Thanks for reading and commenting!
I shared your post on Notes, with one of my photos of the kaki in a tree... Yes, Japan is absolutely -- "intriguing" is a good word. I found the contrast between tradition and ultra-modern technology sometimes jarring; I lived there from 1973 - 1977; I doubt this has changed. This was mainly Kyoto; Tokyo may be very different, but I was never tempted to live there. I spent most summers in Nagano, the countryside around there is beautiful, nothing much had changed over hundreds of years, it seemed.
I agree, Jessica! Jack has such a beautiful way with words. I'm always swooning... :-)
The first time I ate a persimmon was at Christmas, when I made Jack's salad -- which was a total home run. I'm thinking I'll do the kale and pumpkin this year!
Welcome back Jack, hopefully restored. I admire the fact that you decided to take that time out - I'm terrible at looking after myself like that, even though this year I really need it.
Lovely poetic writing. Thank you. The first time I ever saw persimmons growing was in Switzerland, on the train from Bern to Geneva - alongside the lake. One of my favourite fruits.
Fabulous recipes. Our squashes are just about there, and my favourites are the little orange potimarron, whose other name is Japanese, though not Hokkaido I don't think. We've also just started picking our kale, so - in a few days - I'll try this.
Thanks, Roselle…
The pause was not planned, but I’m grateful I took the time to unplug myself, rest a bit, soak up some sun, hang out with friends, and generally recharge. I will do this more often…
I’m thrilled you will give these salads a go - they bring so much depth to the food I eat this time of year…
Enjoy!
Jack, reading your description of summer to fall's gentle transition felt like falling into a happy dream. So vivid, so alive with detail and sensory delight... I didn't want to wake up! :-) When are you writing a book?? I saw you edited the Overcoming MS Cookbook; it's your turn, friend. IMHO. 😉
Mary, I’ve been contemplating this appreciative and thought-filled comment for most of the week. I’ve been on a virtual roller coaster with my thoughts – sometimes motivated to get my butt in gear and write something that I know lives inside of me. Other times, I’ve been cast into the sad side of thinking, “If only...” or “I wish I could’ve...”. I honestly do not know what side of the equation fits me the best, although I’m pretty sure it’s the messy bit in the middle – confronting the battles I have with self-doubt, imposter syndrome, laziness, uncertainty – all of the things that make it difficult to become a writer. Thanks for putting your opinion out there so that I could breathe it into my soul – your thoughts mean a lot to me! I’ll keep you posted on my progress as I travel this bumpy road...
I have so much compassion for you, Jack. I’m probably partially projecting my own desires on you — “write a book!” — instead of confronting my own insecurities about the very same!! (I’m also quite clear that you have all the necessary writing skills, cooking skills, and photography skills to accomplish it, for whatever that’s worth.) I trust that your process of navigating that bumpy road will lead you to the truth of what’s right for you. Do keep me posted, and let me know if I can help… xox
Thanks, Mary... Your continued support means a lot to me...it keeps me on that bumpy road despite the constant jostling of all those critics in my head that rush toward my internal megaphone to express their doubts.
Hmm... how can you cut power to the mic? 😉
VW issues like today's instantly make me hungry.. #1 resonated the most, can't wait for the persimmons! That vanilla-citrus vinaigrette intrigued me so much
Thanks so much, Stygi… Oh yes, persimmons in a salad are amazing…and especially with a little help from vanilla! Enjoy…
Just stunning ideas and beautiful plates of food.
Thanks for reading and commenting, Sheryl. I'm so grateful to have supportive followers like you!
Your lyrical take on the change of season makes it all the more welcome. I'm definitely feeling it though here in the UK with foggy mornings and dewy lawns. But still the harvest provides for us... so thanks for these tantalising meal ideas.
Thanks for your comments, Yasmin. I appreciate your effort in taking the time to read this article and contributing your feedback. I find it challenging to seep through the barrier separating summer and fall. The diminished daylight and cooler temperatures appear suddenly, and I am generally unprepared for the transition. But after a few weeks of unhealthy clinging behavior, I get myself in order and begin to embrace the wonderful food choices available from the season’s harvest. It becomes a restful period. It’s a chance to settle down, turn my thoughts inward, and discover renewed creativity.