So, you know how some people who are addicted to, say, smoking, but have quit, have some kind of placebo, like chewing gum or lollipops or something?
I’m the same way. I don’t want to eat right now, so I am posting a recipe.

Persimmon cookies (makes about 3 dozen. and they’re very delicious, if you like persimmons. which I do.)

** note: Most of us don’t have Persimmon trees in our backyards, and persimmons aren’t usually available year-round so what I like to do is buy a bunch, puree them, and freeze them. They’ll last about a year in your freezer.
INGREDIENTS
2 ripe persimmons, pureed (about 1 cup)
1 cup white sugar (or 1/2 sugar, 1/2 Splenda. Or I suppose all Splenda)
1/2 cup butter (or margarine)
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup chopped walnuts (I use pecans sometimes, and only about half as much, because I’m not a huge fan of walnuts) (also Rob keeps saying about how he can’t stand having nuts in his mouth so lots of the time I just omit the nuts).

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheet(s).
Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.