I'm Molly and I'm Matthew and this is spilled milk the show where we cook something

delicious eat it all and you can't have any and today we're talking about

Persimans.

We are.

I am sitting in my closet, in fact, with a cutting board, a very ripe Pacia

persimmon, a spoon, and a knife.

Wow, that's a really evocative image.

It's sort of, like if you're, if your closet,

we thought of your closet as a cave,

it's sort of like a prehistoric image I mean except for the cutting board.

Yeah yeah it's just me in my like my my fur

my fur mini dress.

Yep, that's what that's what she wore in Clan of the Cave Bear, right?

Yep, yep, and yeah, I'm really looking forward to eating this.

I have been carefully ripening this persimmon for like five days now. So here we are Matthew.

Let's do this. Have you been hand ripening it? I don't know if that's a phrase that's ever been used but it sounds like something

and intolerable like you know natural foods website would use.

Well we're gonna actually talk a little bit about like hand drying persimmons.

Oh yes no I'm on board with that.

I just want something that you hear so I described as hand ripened.

Okay.

Wait, Matthew, before we get started, well, number one, happy new year to everybody.

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