So many years prognosticating
The what ifs of this year.
Look, no comet, no alien landing.
Time ticks slowly on.
But are we off the hook, or on it?
No saviour, no reaper.
The drip, drip
Of a leaky tap;
Small things left undone,
making up life,
creating us,
lest we create

Make a wish,
Blow a kiss,
Your penny in the hat,
Your hat in the ring,
Your seeds, your art, your love –
Make it:
For the beauty
For the horror
For all our relations.

26,000 year anniversary cake

shazza cake arial

Fresh Persimons in Cardamon Creme on a
Walnut, Cranberry & Sour Cherry Crunch

Sharon fruit in Israel, Kaki fruit in Japan (柿), Putchamin in the Algonquian tongue of the eastern USA (from which the word Persimmon derives). The Greeks called it wheat of Zeus and a Godly fruit it is: like an orangy juicy cosmic date..

There are two main kinds available: astringent and non astringent. The astringent variety has to be really ripe before you can eat it, almost gushing inside it’s skin. The others you can eat when still a bit firm. The only way is to try one when you get it home. You’ll know if you’ve got it too early; the result in a dry mouth experience to rival snogging a slug.

3 Persimmon fruits
1 cup walnuts, soaked and dehydrated, (or just a bit toasted). sharonfruits
1/3 cup dried cranberries &/or dried sour cherries, soaked
Generous pinch of salt

1 cup cashew nuts, soaked
1/3 cup coconut oil, melted
2 tablespoons lemon juiceshazza gat base 2
2 tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon vanilla essence
1/3 cup water

shazzy gat base picFirst make the base. Soak the dried fruits in just enough water to cover them. If you’ve left it too late, use hot water, give them half an hour. Pulse them (with their soak water) with the walnuts and the salt in a food processor ’til they’re bitty but still a bit chunky.  Press the mix into the bottom of a 9inch(ish) dish.shazza cake close up

Now make the cream. Drain the cashew nuts and blend them with the rest of the ingredients, adding half the water at first, more if required to get it to a thick but pourable cream. Pour into the base leaving a bit of room for the level to rise when you push in the fruit slices.

Cut the Perimons into thin wedges, then cut each wedge in half making little pointy turrets. Starting from the centre arrange the points in circles or a spiral until you’ve filled the whole top. Put in the fridge for at least 5 hours to set, or the cream will be very oozey..

For an extra crunchy Mayan finish, sprinkle with cacao nibs before serving.


Adios amigos. So long 2012. See you next ‘year’. Every blessing of the rising sun to one and all.