Son
by Sharon Olds

Coming home from the women-only bar,
I go into my son's room.
He sleeps-fine, freckled face
thrown back, the scarlet lining of his mouth
shadowy and fragrant, his small teeth
glowing dull and milky in the dark,
opal eyelids quivering
like insect wings, his hands closed
in the middle of the night.

Let there be enough
room for this life: the head, lips,
throat, wrists, hips, cock,
knees, feet. Let no part go
unpraised. Into any new world we enter, let us
take this man.

These babies are the best. Sweet, fragrant, fuzzy and fresh. Summer in a skin.
We kept a dozen out to eat and then transformed the rest into canned peaches and chutney. Easy and so delightful as the days grow shorter..
Peach Chutney

Ingredients

2 cups chopped onions
1 tbsp yellow mustard seeds
1 tsp fresh ginger
1 tsp sea salt
1/2 tsp ground cloves
1/4 tsp hot pepper flakes
1/4 tsp pepper
8 cups (2 L) peeled and sliced peaches
2 - 2 1/2 cups sugar
1 cup raisins
1 cup cider vinegar

Add all ingredients and bring to a boil, stirring.

3. Reduce to medium and simmer uncovered, stirring often, until the mixture reduces to about 8 cups and is thick enough to mound on a spoon.

4. Pour the mixture into 4 2-cup (or 8 1-cup) sterilized canning jars. Seal with prepared discs and clean bands. Process for 10 minutes. Store in a cool, dark place for up to one year.