By now only a lazy person didn’t make a trip to Bentonville, AR to check out the Crystal Bridges Museum of American Art – the first major art museum opened in the USA in the past 40 years. The road to Bentonville is fast and easy and if you are bored, there are places to see along the way like Nevada, MO, Precious Moments Chapel, or George Washington Carver National Monument (we did stop there but I didn’t take any pictures).

There isn’t much to do in Bentonville, unless you like playing golf. As a matter of fact, golf is so popular in Arkansas that you can get a special license plate with a golfer on it. For a non-golfing tourist Bentonville offers two points of interest – the aforementioned Art Museum and the Walmart Visitor Center.

Walmart Visitor Center is located in the Town Square where Mr. Walton opened his first store in 1950.

The history of the Soviet-American relations includes only a few episodes that achieved a mythical status and were passed down from the people who witnessed these events to their children just like tales were told and retold long time ago. Even though my generation was born or was too young to remember, all of us knew about Khrushchev’s trip to America, Soyuz-Apollo flight, Fischer- Spassky Chess Match, and Van Cliburn winning the First International Tchaikovsky Competition in 1958.

I knew there was a post somewhere on this blog about the Russian pancakes made with Farmer Cheese for which I coined a term cheese-niki, but when my sophisticated gastronomical friend Katrina posted a recipe on her blog, I thought it was time to revisit the subject.

There must be some unfortunate reason why the American people are being deprived of multiple milk products. Kefir is only now becoming widely available or even known to many people, there is probably one lonely brand of Farmer Cheese, and such delicacies as baked milk and ryazhenka are mostly unheard of outside of the Russian store. In light of the aforementioned shortages of common ingredients I had to adapt my recipe to whatever is available on hand. Yes, there are ways of making Farmer Cheese at home, but as my daughter would gladly tell you – I am lazy, and all my cooking is based on the least possible amount of work and clean-up.

For this recipe you’ll need a 32 oz tub of the all-natural plain or vanilla yogurt, 1 egg, about a cup of flour, a small amount of salt and baking soda, sugar, and optional vanilla and raisins, craisins or whatever else you might like. You will also need cheesecloth, which is widely available at most grocery stores, craft department at Walmart, kitchen stores and elsewhere.

When buying yogurt look for one with the least possible amount of ingredients; the one I used had just one ingredient -milk. I usually pick a large container at Walmart where it only costs around two dollars. Other yogurts contain fillers, white paint, super-glue and other fine ingredients, but while it may be OK to eat, I have no idea what will happen when you try to cook with it.

The night before you want to cook pancakes (or few nights, if you are a long-term planner), strain the yogurt. The way I do it is to cut a piece of cheesecloth large enough to cover a colander when folded in two. Then I cover the colander with two layers of cheesecloth, empty the yogurt container into it, tie the ends to create sort of a pouch and hang it overnight to drain.

Here is another item you are unlikely to pick up at the Russian store – Kissel or Kisel, a fruit jelly drink for the lack of a better translation.

Over my years here I discovered that some Americans shy away from tasty foods because they may seem exotic and unknown. I am not advocating eating anything weird here and I have my limits too . Snakes, turtles, coffee crapped out by monkeys, and other strange things are not normally found in my menu. However, as a public service, I always try to introduce my co-workers and anyone who would listen (I don’t have any friends) to some foods that are truly good but may not be well-known for one reason or another.
Today I would like to talk about persimmons. Persimmons are apparently very popular in Asia but I’ve known and loved them since I was a child. There are two kinds of persimmon – astringent (which means it will pucker up your mouth so bad, you will curse me when you can start talking again) and non-astringent which you can eat like a crunchy apple. The astringent kind seems to taste more sophisticated while the other kind is sweet,juicy and tasty. If you purchase astringent kind which is actually called hachiya make sure you let it ripen until soft before eating it. You can also freeze it overnight and the let it thaw to get rid of mouth-puckering tannins. Hachiya persimmons have pointy shape and are easy to spot.
The other kind of persimmons is called fuyu.They are flattened on the top and bottom. These are bright orange when ripe and I eat them with skin just like an apple.

Locally you can buy persimmons at Chinese and Vietnamese stores around City Market, any other Asian store and for little more money at your grocery store and Costco.
They are currently in season and about 99 cents for a pound. Try to get some without blemishes and visible soft spots.
Read more about persimmons and enjoy.