All I could think about this morning were persimmons. I have no idea why. We took our Saturday stroll to the Farmer’s Market. Each step over crunchy Autumn leaves closer to the farmhands yelling “PERSIMMONS” in their different dialects.
When I was eight living in Mesa, AZ – I gorged myself with oranges. Nothing fancy like persimmons. We lived on Concho Street, a square suburbia lot with a swimming pool, bermuda grass and a giant orange tree in the back that bared fruit as big as a baby’s head. You could hear the seismic boom as each one fell to the ground. Thunk. Thunk. I remember our Spaniel mix Daisy that stood at attention, her front paw up and frayed tail straight, pointing and saluting each miscarriage. It was the summer that never ended. I tasted and excreted those damn oranges. I inhaled their white veiny wedges. The sticky juice running over my lips, dripping down my collar-bone, staining my navy floral swimsuit.
I don’t have this same hope for persimmons. I only hope for something new.
So today I left the Farmer’s Market with a bag of persimmons, a package of Wasabi almonds and 2 Afghan bolanis. If the CIA ever profiled me based on the contents of my bag they’d deem me pschitzophrenic: Profile 1: organic bohemia. 2: Nostalgic for those Asia de Cuba nights. 3: Local hippie supporting third-world fare.
But I am craving some different lately. Something fancier than the norm. Maybe because I’m trying not to look at a bleak month (or two) ahead since my freelance job let me go last week. Soon after my boss quit. They said their budget was tightening and they couldn’t afford to keep me. And they said it with one week’s notice. Right before the holidays. I’m forever at the whim of the almighty corporate budget. And budget, you can suck my d*ck.
Also, what sucks is that Christmas is next month. And I don’t know what kind of numbers my husband is looking at next week with the end of the sales quarter. And I don’t know how I’ll buy all the station parts to add on to Thomas the Train.
So for now, I will hang on, stay positive–make persimmon muffins (since that Martha Stewart crumbly cinnamon thing was way too many complicated. And I really don’t ever want to be connected to Martha Stewart, even through a recipe).
I’m going to remain a hip-hop dancing housewife with chocolate-hued nails that bakes with her buttcrack showing late at night while swilling some vino.
Oh wait.
How you like these muffins?
Here’s where I got the recipe if interested. Still a little fussy with the French gourmand version, but they are too die for, thank you.
With confection, brown sugar and sweet kisses.
Good night.
M






