Having gone to school midway down the eastern seaboard, springtime meant that ice storms that made you shudder at the thought of walking outside were a thing of the past and that heavy humidity that made you shudder at the thought of walking outside were a thing of the future. Exam anxiety was in the air and summer adventures were greatly anticipated. In the midst of all of this, there was always much talk of cherry blossoms. They look as though they’re about to come out! I was a couple of hours south this weekend and they’re in full bloom! Would it be wrong to cut some for my dorm room? And do they really smell as good as people say they do? (To answer the last two questions, Yes, but… and Yes!)
Today I live further north along the eastern seaboard. When I remember to look up from the concrete, evergreens are as likely a sight as flowering deciduous trees. Yet as of today, cherry blossoms in the kitchen. No, I didn’t leave out a verb. The cherry that is in our kitchen is decidedly cut. It now consists of pre-finished four inch tongue and groove planks. Or something like that. It is a pale rose with blond ribbons in it. Before we know it it will be a deep, rich red. We hope that it will be hard enough to support a family that plans to eat many meals at a table above it. We hope that it will be soft enough to give our feet and legs a break as we prepare those meals at counters above it. By tomorrow night it will cover our new subfloor and will have officially made our empty addition space into a space that deserves to be called our new kitchen. Can you smell the sweet excitement?
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