Persimmon Bread

http://allrecipes.com/Recipe/Persimmon-Bread-I/Detail.aspx

I've made this bread twice now, and it is very good. The first time I made it was a few years ago. I bought a few fuya persimmons (the flat ones that look like mini pumpkins) and didn't eat them all before they went soft. It was soft enough that I just scraped out the pulp into a baggy and froze it. I think about 3 persimmons make a cup of pulp, and that is all you need for this recipe.

Last year I bought a bunch of persimmons when they were on sale, waited (weeks) for them to ripen, and as each one became soft I scraped out the pulp and froze it. At the end, I had 2 cups of pulp that I put into two ziplock baggies.

So that is a lot of prep, but most of it is just letting it ripen. I've never made it with firm persimmons, but I don't think the flavor would be as strong or sweet.

Recipe alterations:

I used whole wheat flour, only 1/2 cup sugar, and 3/8 cup oil. It was great. Not too sweet to have with lunch.

Makes one loaf.

Cabbage and Crispy noodle salad

http://thestonesoup.com/blog/2010/09/pack-backers-do-you-overlook-this-wonderful-source-of-recipes-5-ingredients-10-minutes/

This was very fast. I used these Vietnamese style wheat noodles I saw at Safeway. They had a high fat content for pasta, so I assumed they were as close to "fried" as I could find at the moment. I left out the sugar because of DH's tastes. It was good. Very light, and DH kept snacking on the noodles long after the cabbage was gone. I added some chopped green onions as well.