This is going to be a short post, without a recipe. I do have a recipe that I want to share with you in the next few days, but I want to tell you about something else today. It's still edible, so I think it belongs in this blog.
Perhaps the best part of summer (besides the grilling and the sunshine, neither of which we have in abundance in our apartment in San Francisco) is the fresh fruit. The strawberries have been phenomenal for weeks at this point. Yesterday, B and I just got our first delivery from our new CSA (straight to our doorstep!), with beautiful peaches and blueberries and melon. And don't get me started on the cherries; I love the cherries.
And today I got another delivery: an egg carton by overnight mail. An egg carton filled with the first apricots from my parents' trees, that is!
Aren't they beautiful? The egg carton is the perfect size to hold these little gems. I've told you before how much I love apricots. How could I not? The apricot-adoration has been generationally ingrained into me, after all.
There are many ways to prepare apricots (jam, ice cream, pie, to name but a few), but these specimens will be sliced, pitted, and eaten fresh. I'll eat most of them, but B will do his fair share as well. We can't wait.