The pits

Newborns! (Falcon video.)

Meantime, the sour cherries on the bottom of my tree are about halfway to ripeness while the top of the tree has finally come into full bloom–and the result is, I’ve really been wanting sour cherry pie again.

There was one last bag of them in the freezer.

From the last of the season, when I was so tired of pitting all. those. cherries. that I didn’t. I simply picked them, filled the largest ziplock as full as it would go and that was it for the year, knowing full well I’d wish later that I’d pitted them but also knowing that that was way better than tossing them after waiting too long to get around to it.

Today was the day. I was motivated. I found them. I covered four dinner plates with them to let them thaw fast.

For the record: pitting them from fresh is actually, probably, I think, easier.

But there is a 10″ pie in the oven from those hundreds and hundreds of small tart cherries and it smells divine.

And then, fingers dyed a bit pink, I realized what I’d done.

J’s white afghan, having needed the mill oils scoured out of its yarn so it can be its best, softest, half-cashmere self, is soapily soaking in the tub.

Daring those fingertips to come anywhere near it.