Yesterday's jam mishap (you should have seen the Schmilly's face when I laughingly asked him to try it: "Smells good," he said. The ensuing wince said it all!) got me thinking about the art of preserving and letting go.
Sometimes you can absolutely take a fruit, or a moment or even a dead body (like Lenin) and capture it with technology, heat or preservative injections and a constant temperature of 61 degrees fahrenheit.
There are other things in life you simply just experience in their moments and in your memory.
The creamy neon orange pulp of a ripe California persimmon is simply something that must be experienced while it lasts.
I will gorge myself on this incredible fruit for as long as the winter lasts and next year when the trees lose their leaves and the the winds sting my nose I will smile, knowing that I am close to this new seasonal tradition.
just like heirloom tomatoes in the summer
fresh sugar snap peas in the spring
and watching a baby grow into a child with each passing year.