spicy mussels in white wine and garlic

Writing about food is challenging. How, for example, would you describe a peach to someone who’d never seen or tasted one?

It’s so hard to find the language to explain the sumptuousness of a peach – a fuzzy-coated, sweetly fragrant, summer fruit whose ripe, soft flesh yields to the mouth, whose sweet juices run down your hands and face as you bite in. A peach smells of sunshine and honey and the summer wind.  In size, it is like a cross between an apple and an orange – sporting a warm soft, pale orange sweater-coat, kissed with shades of pink. In texture – it is more akin to a plum. Peaches tastes like nectar, like honey, like flowers, like summer itself.

But no matter what words you find – no matter how florid the description – a peach is a peach. Nothing but eating one actually does it justice.

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