Bob Terwilliger > wrote:

>Turns out that I have to work the night of Thanksgiving, and we have a
>couple not-very-adventurous people joining us for Thanksgiving dinner. So I
>made the roast pork dinner on Saturday night, and we'll be having the
>conventional turkey on Thanksgiving itself. Lin will be cooking it, since
>I'll need to sleep prior to work.

>I have to say that the persimmon-stuffed pork roast was phenomenal, possibly
>the best pork I've ever had.

Interesting coincidence. We've are planning to have a persimmon
salad next to the pork cutlets I mentioned earlier. We did
a trial run of the salad at a pot-luck this weekend, and it
was a success. (Possibly because there was not much else in
the potluck that resembled salad or vegetables...)

It consisted of romaine and persimmons, with the dressing comprised
of walnut oil, white vinegar, finely diced shallot, sea salt,
and the juice of a citrus (I think, a tangelo).

In any case, the pork/persimmon combination seems like a natural.

Steve