Corn Cakes 2             Eggs, seperated 1      C     Buttermilk 2     Tb.   Cornmeal 1/4   C     Masa Harina 1      C     Cooked Corn 1/3   C     Flour 2    Tsp    Baking Powder 1     Tb.   Chopped Chives 2     Oz    Cook diced Bacon (or pancetta) 3     Tb    Corn Oil                Salt and Pepper to taste

Combine egg yolks, buttermilk, cornmeal and masa, let sit for 15 minutes. Toss corn in the flour to coat, the add to the batter. Add the bacon and chives to the batter just before cooking, add the baking powder. Whip the eggs whites and fold into the batter mixture. Heat a frying pan with 3 Tb. of corn oil and place ¼ C. of batter and cook 3 minutes on first side and 3 on the other.

Debbie's Persimmon Pecan Salad 1/2      lb   Field Greens or a Combo of Romaine,                         Butter Lettuce and Endive 1/2      C   Toasted Pecans 2               Fuyu Persimmons Peeled and Sliced 1/2           Red Onion Sliced Thinly 1/4      C   Dried Cranberrys 1               Grapefruit Peeled and Sectioned 4        oz   Goat Cheese or Point Reyes Blue Cheese Vinagerette 1/4     C     Extra Virgin Olive Oil 1       tsp   Dijon Mustard 1               Clove Garlic finely minced 2         T    Grapefruit Juice 1         T     Sherry Vinegar                   Salt and Pepper to taste

Whisk vinagerette together, or use a very tangy alternative. Toss all the ingredients together and add the vinaigrette.