At 5 pm today, a number of the ladies from Arroyo Drive gathered for potluck and wine at Susan’s house, halfway down our half-a-block-long funky almost rural street with its two street lights to take advantage of the late afternoon light before daylight savings time goes into effect next Sunday. The last gathering was at my house a month ago and before that it was at Jan’s. These gatherings have become a great little habit.

Tonight we danced to Van Morrison, the Rolling Stones, Dylan, The Band, and Bob Marley on Susan’s deck halfway up the side of the hill with an almost full moon above, me and Laural, Susan and Laural, Jan and me. It’s a free feeling this dancing, no self-conscious bullshit. The food was fabulous as usual, never planned who brings what, it always just works out. My contribution was the following recipe which everyone went nuts over. It’s modified from a Los Angeles Times Recipe, photo from the site. I wish I’d taken a photo myself, my version has a lot more cilantro and pomegranate seeds, but I was too busy having fun.

Fuyu Persimmon Salad with Cumin-Lime Vinaigrette

8 servings

• 2 lbs Fuyu persimmons
• Juice of 2 limes
• 1/2 tsp ground cumin
• 1/2 serrano chile, seeded and minced
• salt
• 1 tablespoon walnut oil (I improvised with olive oil and a smidge of sesame oil)
• 1/4 cup pomegranate seeds
• 3 tablespoons chopped walnuts, toasted
• 4 tablespoons chopped cilantro

Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges

In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the oil. Tightly cover and shake hard to mix well. Taste the dressing. There should be just enough chile to add a suggestions of heat. If you’d like it hotter, add more and shake again.

Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.