At night, after dinner, he sits in the kitchen and makes little press molded pears from the mold.
Sometimes, he puts a little ball of clay inside.
the press mold
In the morning, I find a row of pears sitting on the counter.
I cozy up in the inglenook and burnish them with a stone.
They are thick and heavy and feel wonderful to hold.
They accumulated on our windowsill, awaiting a decision on how to glaze them.
A designer friend dropped by, pounced, and bought all of them on the spot.
Aha! No glaze necessary! Problem solved.
She wanted to call them 'therapy pears' because they are so soothing and calming to hold.
Another friend dubbed them 'grounding pears'. We liked that name and promptly stole it. She sometimes uses the pears in her workshops. (*Visit her great website called stress happiness which is about the art and science of mind and body and spirit and stress and happiness and creativity and more...)
This is the text of the card that goes with them:
Hold this little pear in your hand, close your eyes, and remind yourself of the calm centered place at the core of your being. Feel the smooth surface, the heavy weight, and relax completely. Swirling the little ball hidden inside will help release your tension and focus your concentration. The more you handle the pear, the more ki* it will develop. The unglazed surface will develop a patina specific to you over time. You can paint it, dye it, wax it, or steep it in tea if you like, to make it more your own. Whether you use it during your daily meditation or simply put in a special place, we hope our ‘Grounding Pear’ will help connect you to your true nature. (*spiritual energy)
These beautiful glass pears are by Antony Biancaniello.
2 qts. water
3 tsp. mint, fresh, minced
4 pears, whatever the local farmer's market has, or Anjou, or Bartlett (but not canned, yeetch)
8 walnut halves
In a mixing bowl, beat the Mascarpone cheese, hazelnut liqueur, and minced mint together until smooth. When ready to serve dessert, drain the lemon water from the pears and arrange the pears on individual dessert plates. Top each pear half with 3 tablespoons of the cheese mixture. Garnish with 2 walnut halves each and a sprig of fresh mint. Serves: 4.