This is the time of year when peaches abound.
I like to keep a bowl of them on the table. I love the stripes and speckles and light and shadow, the beauty marks of each individual peach. They induce feelings of tenderness.
Peaches and blueberries with yogurt and granola for breakfast. A peach decorating my desk all morning, if I can keep it until lunchtime. Another when I get home, eaten over the sink, juice running down my chin, through my fingers. Peach cobbler when I can’t resist the 98-cents-a-pound sale at the grocery.
The peachiest thing about peaches, though, is that they are one of the few remaining fruits you can get only in season. Here they are again — I remember! Bounty! Enjoy ’em while they last.
Linking up with Ann Kroeker’s Food on Fridays.