Kam. Persimmon in English that is. This time of year is when we get beautifully ripe, sweet, soft fruit from the Asian market. This persimmon you eat, peeled with a fork if it is soft. Or you can also eat it dried. There is another variety of Kam that gets so soft you have to eat it like a soft boiled egg. I turn it upside down on its head, score the skin with a knife and peel it back, and take a spoon and enjoy.

On our fall season honeymoon to Korea we saw tons of persimmon trees just loaded with fruit. And we also saw the traditional way Korean people dry persimmons hanging outdoors.

The other thing I am loving about winter, is that I am finally well enough to finish our handmade Christmas presents. Socks anyone? This bricker pattern you can find here.

What are you loving about the winter season?