Posts Tagged ‘Persimmon’

Saturday’s Eats…

Happy Sunday everyone!

I hope you’re all having a lovely afternoon! Last night’s shift really kicked my ass and I was pretty much on my feet hustling for 12 hours. The one time I went to lie down (at 4am) I finally fell asleep and got called 3 times. Everytime I would just fall asleep, I’d get called. Sigh…. I didn’t end up going to the gym after work as I could barely drive myself home without falling asleep! LOL Perhaps I’ll go for a walk later today or hit the gym after tonight’s shift.

Anyhow, my eats from yesterday:



I wasn’t hungry yesterday when I woke up so I just enjoyed a great persimmon. Lunch was a salad with mixed greens, roasted red peppers, red onion, 1/2 chicken breast diced and some chevre. I used about 1/2 tsp olive oil and several tablespoons of balsamic vinegar. I had trouble finding pieces of chevre to photograph because they all melted when I added the warm chicken and peppers.

Roasted red pepper salad

For dinner, I had decided to make a slow cooker porchetta (pronouced “porketta”). I bought the porchetta from my local Italian butcher already seasoned so preparation was easy. I added about an inch of liquid to the bottom of the cooker–chicken broth and water–and threw about 5 garlic cloves into the liquid. I cooked it on high for 3 hours–until the internal temperature was 160 degrees.

Porchetta 1

My husband LOVED this, but I just found it to be way too fatty for me. I had to cut out so much fat as I ate it, it just became annoying. I would have been happier with a pork tenderloin or rack of rib.

Porchetta & grilled asparagus

Today’s eats to come later…have a great afternoon!



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I rarely eat oatmeal but this morning I was in the mood for something warm and comforting: Choco-vanilla banana oats!

Choco-vanilla banana oats

I made this with:

  • 1/3C rolled oats
  • 1/2C 1% milk
  • ~1 tsp cocoa powder
  • 1 tsp flaxseed
  • 1/2 banana
  • mixed in 1 TB Stonyfield vanilla yogurt once cooked to make it all creamy!

Lunch was just leftover soup. Still too spicy! I added 2TB light sour cream and chives for a garnish.

Soup + Pita

Snack was one of my all time favourite fruits. A persimmon!

Persimmon 1

These take me back to when I was a little girl visiting my grandparents in northern Italy. My grandfather had persimmon and fig trees and in the autumn, I would climb the trees and sit up on the branches eating them! 🙂

The easiest way to eat a persimmon is (when ripe) pinch the top of the fruit and split it open:

Persimmon 2

Stick your face in there and MANGIA! 🙂 Eat all the gooey stuff, discarding any stiff bits. You can eat the skin as well, up to you. Just don’t eat the centre core, as it is very gritty!

Persimmon 3

Hope you’re having a great afternoon! See you later!


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