Inheriting furniture from parents can be incredibly daunting as you scramble to make room for the sentimental pieces and blend opposing styles. But when it’s a truck-full of ornate lacquered Korean furniture, it’s no longer daunting; it’s downright frightening, especially when you are trying to live a minimalist lifestyle.
Answering a frantic phone call from my dad who had panicked over packing a lifetime’s worth of amassed items, we rented a Uhaul truck to retrieve some of his furniture. The kids needed to stay home since the truck had only two seats. But before heading down to Gilroy for the day, I stocked the fridge with a few healthy dishes, hoping that they would grab those over a bag of Lay’s. And I took a chance with a couple of yogurt parfaits layered with gooey hachiya, yogurt sweetened with honey and crushed pistachios.
We returned home late in the evening with a truck crammed with Korean furniture that was too valuable for Dad to sell. I grew up in Queens surrounded by the mother-of-pearl-inlaid furniture that only Cher would envy. (Well, maybe even Liberace.) My mother was a fanatical collector of it, and every room in our house was stuffed to the gills with the imported furniture. I swore never to display the shiny painted wood–not even one small jewelry box–and in my protest, developed an affinity for rough hewn matte lumber. Now, I had Mom’s collection sitting in my hallway waiting loudly, every bit proud and unrelenting as I remembered it in my childhood home, as it demanded to be properly showcased.
Unlike my reaction, my daughter, Nina, instantly fell in love with the stacked hand crafted chests, and for the first time in my life, I noticed the beautiful landscapes depicted on the fronts. I said good-bye to a few utilitarian IKEA storage units(twice as heavy as my newly inherited pieces), and hello to my extroverted relatives that have returned to my life after all these years.
What about the yogurt parfaits, you ask. Not only were there empty yogurt containers in the sink when we returned, but I got requests to make more soon. It didn’t stop the nibbling of potato chips while we were gone, but they did leave a few handfuls of chips behind.
- 2 cups of unsweetened Greek yogurt
- 2 ripe hachiya persimmons: acorn shaped, and left on a counter, will soften when ripe.
- 2 tbs honey + extra to drizzle on top
- 2 tbs shelled pistachios (roughly crushed)
- Mix honey and yogurt together until well blended.
- Hachiyas need to be squishy soft before eating. Split one open with a paring knife, and then scoop out the flesh with a spoon. Gently break up the flesh with the spoon until smooth.
- In 2 cups, layer yogurt, hachiya, and pistachios. Make two layers for each cup.
- Drizzle a little extra honey on top of parfait.