I can’t believe it’s been almost a year since I received the coolest birthday present ever.
And here we are: we have lemons, people. They’re big, almost ready, and lovely. They aren’t plentiful, but I will make the very most of them.
They will know you by your fruit. Can it be good if it’s so tart it makes your whole face pucker?
I think so. That’s a lemon’s whole job, so if it’s doing it well…I call that good fruit.
Not everything has to be sugary sweet all the time. A little acid to cut it, to contrast it, makes for something more complex.
Last year I said we’d cultivate the sour. And I think, thus far, we have done a pretty decent job.
Maybe the next step is claiming the sour just as it is, and letting it be. And owning my tartness, too. Without apologies, without feeling as though it is bad.
When life hands you lemons, make something sweet. Or make something potent.
Either way, the fruit is good.