Back in the fall, Elaine and I gathered persimmons one cold afternoon. Elaine made cookies and bread from our haul, and we ate the cookies over the next few days or so. But the persimmon bread we froze for a winter weekend.
There is a joy in life based around anticipation of eating good things one day in the future. So we picked this weekend to reheat the bread and enjoy the especial nature of persimmon bread - a very dark bread with the sweet taste of persimmons and the nuttiness of walnuts proving a tasty tandem. It was a very fitting dessert for dinner, but I also confess that I had some for breakfast, too.