2022/12终于把晾晒了10天的柿子饼，分装密封袋里，放到冰箱的冷藏室内，等待2个月后反糖霜。这个等待是比较煎熬的。还是借故留下3个大大的先享受了。
我们俩为这口吃的操碎了心。每天祈祷太阳早点出来，祈祷每一片云彩飘过，而不留下一滴水；祈祷冬季寒冷的早些到来！
每次看到云彩来了，赶快跑到阳台把柿子拿进来。晚上用风扇吹，白天里沐浴阳光冷风，美味就是这样生成滴！这个柿子饼是喜欢喝醉了的，必须要在酒里翻身打滚才能成蜜糖。
收获了收获了。我还得给单间让柿子饼有一个通风干爽的环境，我不容易呀。
大个头的比小个头的好吃，更甘甜，但也需要多晒2天。只有用酒泡过才不会发酵。这次用酒泡了两次，成品就很完美。
甜美期许，甜美的享受，过一个甜美的冬春，不再寂寞了吧。
我喜欢吃皮和糖汁，里面的舌头就排第二喜欢吧。一个冬季有了美味的小零食，冬季不寂寞。水果大丰收的年头，决定戒掉更多的甜品。那就多晾晒一些苹果干吧。这段时间天气极好，干燥寒冷，正是加工蔬果的好季节。
回复 'elfie' 的评论 : 问好elfie！谢谢你分享的故事！这个柿子，有很甜脆的，我也喜欢，柿子饼也喜欢，是冬季里温暖的小零食。外面的糖霜是自身形成的，不是白糖。糖霜入口化掉的感觉很神奇，所以是很多人宁可留着口水等的动力。
We have a Fuyu tree 6 years old. This year we got about 12 persimmons ripen, most others dropped off in Spring. My husband said I made $40 because each one costs $2.5 at the supermarket. Well, I ate almost every one of them, except for about 4 or 6 still hanging on the tree. I want them to wait till Christmas to be picked up. Nobody else in my home particularly likes this exotic fruit because it has a pretty thick skin outside. The skin is sweet and edible though, so I just munched up the whole thing! I remember there's rarely such a thing growing back in my hometown when I was a kid. There were only dried ones available on the market, like those you made. And I didn't like it because it's super sweet, covered with a layer of white sugar. Probably they added sugar when processing. They were super dry, dark and sweet fruits pressed down like pancakes and packed together in boxes. So I called them zombie fruits or mummies from the Pyramids. Just a little scary to try.
