I learned about the importance of savoring, early in the era of COVID-19, during this much-needed and free online course at Yale, “The Science of Well-Being.”
This is my second crop of raspberries this year. The first crop I greatly savored, every afternoon in my yard, peering into the bushes and parting leaves. Picking the berries that had ripened that day. Eating as I picked.
But despite this not being the greatest day and I could really use some raspberry savoring, this second crop isn’t ripe. Not a one berry. Sure, those couple of pink berries caught my eye among the crowd of hard caps, but they are in no way ready. Another day or two, at least.
Still, I can’t resist. I pick one of the pink ones and eat it. That sour raspberry taste, that hard little kernel–I really savored it.