The Times - Serving Waitsburg, Dayton and the Touchet Valley

I'm going to squeeze two in because many will look at the name, persimmon pudding, and think, "not interested!" but perhaps the pretzels will interest you-like Bill P.

My friend, Martha, shared some of the persimmon pudding with me. It is not a pudding, like we think of, but a moist bread. I would not have tried it, either baking or tasting, had not I been gifted some. I had no idea what a persimmon was, except perhaps a crayon color. I found them at Andy's. Martha said they had to get squishy ripe before using and I can see why. If eaten too early, they have a lot of tannins that will be...