I did make something new this weekend, the bok choy with crispy scallions from Veganomicon, except with onions instead of shallots. I used a little less peanut oil and soy sauce than the recipe said and it was very good. I am excited that I still have 5 bunches of bok choy left in the fridge so I can make it again this week. I was too lazy to look for a recipe with persimmons, but I chopped one up and put it in my salad and I liked it much more than I thought I would. I was going to cook a big dinner tonight so we’d have lots of leftovers for lunches this week, but then I inadvertently got a big deep dish vegan pizza for free, so it looks like that will be lunch for a few days instead. Sorry, Dr. Fuhrman.