The counter has a bag of chips on it. And baked cheesy things. There's a cake and a galette for the book, there's homemade ice cream, there's non homemade ice cream, there are ice cream cones. There's a lot of cereal, and tortillas, and homemade jam that's a little too sweet. There are cookies, and crackers, and yogurt. There's pudding, both rice and chocolate. There's cheese.
And my 11-year-old walks into the kitchen after returning from camp, and he can have the pick of the litter. The pick of the litter! And he heads straight to the freezer. Opens the door, pulls out a bag, and starts plucking out the cherries and blueberries and bananas and raspberries that I've tossed in there over the past few days. Into a bowl, pluck, pluck, pluck. And once he starts eating, I join in, and we soon both have cherry juice mustaches.
Because sometimes, the best thing you make is the thing you don't make. It's the fruit from the freezer, that you eat without thawing. And it doesn't need ice cream or shortcakes or pie crust to make it special, cause it already is. It already... is.
Have you ever eaten a frozen cherry?
If you haven't, there's still time. You simply buy too much fruit. And you eat it, nice and fresh. And if there's still more, and it starts to soften, tuck it in the fridge, and when you fear there's not much time left, and the mold specter looms in the distance, you pull out the fruit, pluck out the pits, chunk it up, freeze it flat, then pop it into a bag. All at once. Just like that. If you think too much about it, I'll give you an F.
Here's your recipe.
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Recipe for Frozen Fruit
Fruit
Buy.
Pit.
Chunk.
Freeze.
DO NOT THAW.
Eat.
