An Artist's Quest

Giving Thanks for Steamed Pudding & Time

273.persimmons

I went for an early morning walk today. I was on a mission to pick persimmons to make steamed persimmon pudding. There are several persimmon trees here at The Bishop’s Ranch and as always there was an abundance of persimmons. Yesterday I noticed that most were gone or fallen to the ground, or pecked to the stem by grateful ravenous birds; birds who can’t believe their luck to find such a treat just days from a solstice dark night. This frosty morning I realized that if I don’t get some now I wouldn’t be able to make my Aunt Lorraine steamed pudding.

My Aunt Lorraine turned 90 this October and I brought her some stone hard persimmons as a gift. As a thank you she sent me her recipe for steamed persimmon pudding… and in her Christmas card I got this week she asked me if I’d made it yet. So you can see I felt duty bound to honor this women with the making of a steamed pudding!

As I often do I started making the recipe before reading through the entire directions. My batter was made before I realized I’d need a “6 cup greased metal mold” – opps – I could picture what I think I need, my grandma had all these copper decorative pans with fluted sides – I think that’s what I need – all I have is a Bundt pan – it will have to do. As I read on I realized I need to fit this Bundt pan into a large kettle – it just fits! Uh oh how do I get it out? I need to put water in the bottom of the pan… with a bit of kitchen twine and some knotting skills I managed to rig a string lift to check the water. Now I’m ready to go! What? “Steam for 2 ½ hours”. With time on my hands I did this little painting of some persimmons waiting on my windowsill. Still more time and I’m writing this blog and connecting with you… still 59 minutes to go, I guess I should clean the kitchen now. But not before I give thanks for persimmons, and family recipes, and the gift of time for this disorganized cook to paint and ponder and reach out to you.

Be well this holiday season and take time, however it presents itself, to give thanks for all the beauty and love swirling around the long dark nights and short crisp days of Solstice.

273b.recipe

This is my Aunt Lorraine’s recipe, I can’t say how it came out because it’s still on the stove… but the batter was tasty! 49 minutes to go and fingers crossed that I can get it out of the Bundt pan!

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7 responses

  1. Mary Thorpe

    I talked with Jaci, this a.m. and learned that Lorraine was hospitalized yesterday. It seems as though the pneumonia she had earlier has not been completely gone. So she is being treated for that.

    Have you tried the pudding? ❤️❤️❤️ Mom

    Sent from Mary’s iPad.

    >

    December 15, 2017 at 1:21 pm

  2. Beautiful art, delicious sounding recipe, and timely reminder to slow down and enjoy the fruits of the season. Thank you!

    December 15, 2017 at 10:02 pm

  3. Pamela

    Please tell me what the arrow points to…..I hope it is the lemon sauce!

    December 16, 2017 at 8:51 am

    • I hear your plea and the lemon sauce is in the next post!

      December 17, 2017 at 4:27 pm

  4. Julia Ritchie

    IMG_8606.JPG
    I can picture you in your new kitchen making your Aunt’s Pudding. Everyday I love looking at my painting you created of the giant persimmon tree outside the Ranch House. It makes me smile remembering all those NewYears spent with you all.

    December 16, 2017 at 11:52 am

    • Those old persimmon trees never cease to amaze me every year

      December 17, 2017 at 4:28 pm

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