You wait and wait and wait and then it all starts at once.
The fig tree sprouted not only leaves but six breba figs on its first day awake today: they are the spring fruit that precede the main August crop. I got one last year. Whether it’s the tree getting older or all the rain, it just delights me beyond reason that we won’t have to wait so long to taste a ripe fig again.
And then another Anya apricot went from this morning’s will it or won’t it sprout to–look at that! That makes three good ones and one dying out of 16 planted, but they’re not done yet. (Picture of three week old one, 3.5″ tall/4″ across as gauge swatch.)
The one whose first leaves snagged in the kernel coating got some of its relentlessly tiny true leaves blown off in the windstorm a few days ago before I snatched it inside, too late. That did it. It’s toast. So to see this new one coming up so green and so fast was a relief; I have local friends hoping for a seedling but I have to make sure they’ll grow first and at half a day old these leaves are as big as that other one’s ever were. Yay!
And hey, Afton? We finally finally started that batch of chocolate. Esmeraldas from Ecuador. Dandelion definitely does it better than I do but hey. Basically, I woke up grumpy after a long insomniac night and then figured out the best way to make it better to everybody.
Homemade chocolate is where bad tempering is okay just the same.