It’s still only a sapling, but blooms just as beautifully as any older tree. And the shorter height makes for a shorter flight into the branches.
Preparations are made all through the day. Teams of two lift tables and chairs onto the sturdier branches, others following in their wake with vases of dandelion fluff and spider silk table cloths. Dozens of dishes are brought up when the cooking comes to an end. Quail egg quiche stuffed full with cherry tomato slices and chives, figs with walnuts and spiced honey, freshly netted fish steamed in magnolia leaves, salads piled high with apple, cheese, and lemon all drizzled with oil. And it’s pear tarts and cinnamon roast coffee for dessert. Peach and raspberry teas are brought up to accompany the feast, glasses filled with ice chipped from icicle laden branches in a late spring freeze.
It’s warm now, though, balmy even into the evening. Fireflies are rounded up to light up the whole celebration with a cheery, blinking glow. And finally, after all the work is done, everyone can sit down and enjoy the feast. Fairies flutter in amongst the cherry blossoms, eating their fill or dancing out on the young limbs that sway to the rhythm of the night, frogs croaking in the distance, late night birds throwing out a bout of song.
Laughter and warm smiles all around, they celebrate another coming spring. And what better place to do it than in a brand new sapling, flowering out in perfect pink.