Apricots from Oradea / Credit: communicationxdevelopment.wordpress.com
Apricots
Jennifer Grotz
I judged them very carefully, as though
I’d been given the charge to determine
which are good or bad, and they were all good,
even the slightly overripe ones with bruises
had a bitter ferment that only brightened
the scent. And the too young ones, firm
and slightly sour, not yet softened by the sun.
And the ripe ones, which felt like biting into
my own flesh, slightly carnivorous. […]
I feel that way about fresh cherries. Lovely photo.
Thank you, although the photo is already history because it’s all turned into apricot jam right now 🙂