The Ripeness of a Peach
My heart is full of words and stories and pictures and aches to spill them forth. Yet, nothing emerges from my fingertips. The stories refuse to take form, insisting on remaining hidden for the time being, not ready to face the light of day. Here I sit, staring at the screen, realizing I can’t force these words forth before their time. I recall a day last summer when I ate a peach, resplendent with stunning reddish gold undertones and strong red highlights. However, as picture perfect as it looked, it was not a perfect peach. The fragrance was faint, and although it was no longer hard, it didn’t feel juicy to my questioning finger. The flesh inside was pale and dull. When I bit into it, it tasted like a peach with half the flavor bleached out. The texture was mushy and slightly grainy, not dripping with juice as a perfect peach should be. Appearances can be deceiving, I reminded myself. There is no way of knowing for sure at the grocery store just how a slightly under-ripe peach will r...