There’s a point in the life of a free-stone peach where it is just ripe enough that the skin will pull off easily in one piece.
You quarter the peach first and pull out the pit. You grab an end of the skin between your thumb and your paring knife. You gently and smoothly pull off the skin.
If you wait too long and the peach becomes a little too ripe, the skin becomes fragile. It gets so delicate that no matter the amount of care you use, it is impossible to pull it off in one piece.
And so, the time-saving nature of the free-stone peach as compared to the cling peach is lost.
I'm a writer. But I'm also a wife and a mom to a couple of fur babies. You could call me a cook (but never a chef, I'm not that good) and provisioner as well. Laundress? Yeah. Probably. I design jewelry and I crochet. But mostly I love to write. I love words and how they sound. I love their meanings and origins. I love stringing them together. And of course, I love to read. Thinking about it just now, I realize that what I love most is life and the people around me with a special place set aside for my wonderful husband, our adorable dog and our inscrutable cat. It's the world and the people in it that fuels my writing. So thanks to you all for being the amazing beings that you are.
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Maddie's Mom Writes 