How to choose
persimmons. This is precision.
Ripe ones are soft and brown-spotted.
Sniff the bottoms. The sweet one
will be fragrant. How to eat:
put the knife away, lay down newspaper.
Peel the skin tenderly, not to tear the meat.
Chew the skin, suck it,
and swallow. Now, eat
the meat of the fruit,
all of it, to the heart.
-Excerpt from the poem “Persimmons” by Li-Young Lee
“Compared to America or Europe, God isn’t a big part of our lives here. I don’t know anyone here who goes to church when he’s had a rough divorce or is going through depression. We go out into nature instead.” Bjork
Pictured: Bird of paradise (Strelitzia)
Pictured: Privet (Ligustrum)
Pictured: Tulip (Tulipa)
Pictured: Rose (Rosa)
“C.Z. Guest stands out among Truman Capote’s fabled swans as the most serene and unruffled of the flock. With her sleek cap of champagne-colored hair and eyes as blue as her blood, C.Z.—the “cool vanilla lady,” as Capote described her—glided among the gilded lilies of the day with an “ice cream reserve” that matched her exacting sartorial choices.
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