“One of the delights of life is eating with friends; second to that is talking about eating. And for an unsurpassed double whammy, there is talking about eating while you are eating with friends.” Laurie Colwin
Love this. I was recently reminded of this passage from Laurie Colwin’s book, Home Cooking. If you have never read this book or Colwin’s other books, treat yourself and do so. Reading and rereading her writing is pure pleasure. While she wrote mostly fiction for publication, her nonfiction books Home Cooking and More Home Cooking are collections of food writing published before the memoir/cookbook genre became vogue. If you like to endlessly talk about food and cooking, reading these two books will make you feel like you were invited to the right party.
Too pretty to pass up the picture.
Speaking of parties…
When I assembled this salad I had no plans to post a recipe but I changed my mind because it would be a refreshing and colorful addition to the Thanksgiving table. You’ll appreciate the simplicity of the ingredients and how it comes together. I am going to leave the amounts completely up to you. But I will tell you that for my husband and me, I used two large celery stalks and 1 persimmon.
Celery & Persimmon Salad
celery stalks, leaves removed
persimmon(s), Fuyu variety , stem cap removed
red wine vinegar or brown rice vinegar (or another mild flavored vinegar)
extra virgin olive oil
pepper if desired
Wash and chop the celery. Slice the persimmon(s) to the thickness you like. Combine in a salad bowl.
Drizzle with a little olive oil. Spritz with vinegar. Taste to determine if you need more of either the oil or the vinegar. Add accordingly.
Salt as needed. Pepper if desired.