May gives things without warning. Yesterday it was three breadfruits, picked by Anaïs: bright green, small-scaled skin, each one the size of a child’s head. White latex still clung to the stem.
Breadfruit (Artocarpus altilis) doesn’t give you much time: three or four days after picking, no more. So you move quickly. Boil it with salt and butter, roast it whole in the coals, look for ideas while the tree keeps giving. Anaïs talks about it in this reel, with Samara cooking breadfruit gnocchi and dombrés live.
On the shelf, two bottles have been waiting since May 10. In the first, Saint James Royal Blanc and marcudja (Passiflora edulis) seeds: the color is already beginning to move into the rum. In the second, Clément and pomme liane, clearer and quieter. In Martinique it’s marcudja, not passion fruit. Pomme liane (Passiflora laurifolia) is its cousin — softer, more floral, less acid.
Anaïs wrote 10 mai 2026 on the label. That’s the day the infusions began, the start of the waiting.
Both will end the same way: neat, on a Friday evening, when the work is done.
Catherine also gave us her old BBQ. It had been in the rain too long: rust, flaking paint, bolts coming loose. Anaïs took it apart completely, scraped the oxidation, repainted the lid, tightened what needed tightening. Yesterday, it was ready again.
We have known Catherine since before Léon was born. A BBQ from her is not just another object on the land. It arrives with a little history, and you put it back in shape before using it.
May gives things: fruit, friends, objects worth a second life. You take care of what you receive.
