hard pears and honey.

Red is my favourite colour, and when I see it on pears it always feels like a bit of a bonus, simply because I normally think of pears as being yellow. In any case, I saw some pretty ones in the grocery store about 10 days ago and brought them home. I set them in a dish on the sideboard to finish ripening, but to no avail. We’ve covered them for a few days to see if the dark would help. Nope.

They remain almost as hard as apples to this day. Occasionally this happens where we live. Fruit that normally softens at room temperature simply refuses to do so. Alot of the fruit here is picked before it ripens in order to travel to Alberta from some milder climate where it began its life. I can almost relate. I, too, was transported from Southwestern B.C. before maturity, and have dealt with some of my own reservations about resettling in this colder climate. (This could be another post about blooming where one is planted.) Naturally, some fruit will fail to cooperate.

But last night I was reading in Encore Provence, By Peter Mayle. He mentioned simmered pears he’d eaten for dessert once in a local French restaurant, and now I’m eating lovely simmered pears for my own dessert right here… Voila!

Just like that, problem solved.

Hard pears are a problem, albeit a very small, and pretty nice kind of problem to have. And like so many other such perplexities, there are solutions. Simple solutions. Solutions we can learn and adapt (In the book, the pears in the Provencal restaurant were simmered in wine. I just simmered mine in water with a spoonful of honey) from people all around us. Including people we’ve never met, who write or sing or talk; who find ways to share what they know and love.

Not all of the challenges life presents us with are as easily surmounted as making lemons into lemonade or dessert out of non-ripening fruit. Some of our troubles are very big, and some can’t be fixed; they must be accepted and dealt with as best we can from one day (or one moment) to the next. So when we can handle the little bumps in our life’s path with ease and sweetness, I think that’s something to celebrate.

So blessed,