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Quote by Li-Young Lee

“Which is this? This is persimmons, Father. Oh, the feel of the wolftail on the silk, the strength, the tense precision in the wrist. I painted them hundreds of times eye's closed. These I painted blind. Some things never leave a person: scent of hair of one you love, the texture of persimmons, in your palm, the ripe weight.”

Quote by Li-Young Lee

Book:Rose
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Work

Rose

Rose is a fictional narrative that delves into the complexities of human emotions and the journey of self-discovery through the lens of love. more

Author

Li-Young Lee
Li-Young Lee

Li-Young Lee is a celebrated Chinese-American poet whose works are characterized by their emotional depth and introspection. Born in August 19, 1957, Lee's poetry often delves into themes of identity, family, and cultural heritage, blending Chinese and American influences in a lyrical and emotionally resonant style. more

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“Raw persimmon is an acquired taste," he said, handing me a slice, "but I have a feeling you'll like this one." I resisted the urge to roll my eyes. 'I'm a baker, Ogden,' I wanted to say. 'Of course I know what persimmon tastes like.' I bit into the fruit. It had the texture of a firm heirloom tomato and a heady, semisweet taste as though infused with a tiny drop of honey. I nodded and made a sound of approval. "You didn't order any, but I brought you a few to try anyway. I wondered if maybe they might inspire a new cupcake flavor for the holidays," Ogden said. He kept his serious brown eyes trained on the persimmon in his hand while he spoke, a gesture that seemed oddly bashful and entirely unlike him. "You'll have to excuse me if that sounds presumptuous. I'll be the first to admit I know nothing about the recipe creation process." I took another bite of persimmon, considering. Ogden held himself very still as he watched me chew, and I appreciated the restraint he showed in not jumping in to fill the silence. I knew it couldn't have been easy for him. "You have good instincts," I said finally. "A persimmon cupcake could be a great addition to the menu. Add some chocolate, a little cinnamon and cardamom, some sweet vanilla icing, and I think we'd have a new Christmas favorite." "You don't think persimmon is too adventurous for your patrons?" "Nah," I said. It was actually nice to talk to someone who took food as seriously as I did- I only wished he could do so without sounding so pompous. "But we might have to lead with the chocolate. Chocolate Persimmon Spice. That wouldn't offend you, would it? If I promised to use organic chocolate?" "I think my ego can handle a little organic chocolate," Ogden said.”

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