The tree reminds me of a family, and how, as people grow and change, the family tree stretches in different directions. This happens with children, certainly, but also with adults. We all have the ability to seek outside our comfort zone, and still reap the blessing of staying grounded in the strong trunk of family, whatever kind of family it may be.

Unfortunately, some branches on our apricot tree have grown too long and gangly, and the immense weight of fruit at the end of each bough threatens to break the branch with its own weight.

My tree-wise brother-in-law told me last week that the reason our tree is stretching out so wide, so spindly, so long is that each branch is crowded and seeking its own sunlight. He said, and I believe him, that if we show proper care and prune the tree regularly, we will strengthen the main branches and allow light to shine on each one. These branches will be healthy, with plenty of room to stretch and grow, each with its own space and a source of light to help produce the beautiful fruit.

It's basic fruit-tree farming wisdom that works just as well with people.

With regular pruning, care, love and light, we can all harvest the goodness of the friendships and family in our own lives. And isn't that the sweetest fruit of all?

Summer treat

This crumble recipe is from Nigella Lawson's cookbook, "Forever Summer." Any kind of fruit can be used, but apricots are especially good. This crumble can be served on its own or with vanilla ice cream on a hot day.

Summer Crumble

1 1⁄2 pounds apricots pitted and quartered lengthwise

1/3 cup cold unsalted butter, cut into approx. 1⁄2 inch dice

1 cup self-rising flour

2 Tbsp. ground almonds

1⁄4 cup granulated sugar

scant 1⁄4 cup slivered almonds

- Preheat the oven to 400 degrees. Put the apricots in a single layer in a shallow dessert or oven-safe glass dish. Rub the butter into the flour and ground almonds, flutteringly working the pads of your thumbs and middle fingers until you have a mixture like rough sand. Stir in the sugar and slivered almonds and then sprinkle lightly over the apricots to cover them evenly.

- Bake for about 30 minutes, by which time the crumble will have browned a little on the top and the fruit will be bubbling underneath. Serves 4-6.

Barbecued chicken

Use this marinade when you want a quick and zesty chicken dinner on the barbecue. You can't taste the tequila, but it helps tenderize the meat. And, the quick grilling keeps it juicy.

The original recipe is from the cookbook by Ina Garten, "Barefoot Contessa Family Style", but I added the beans, corn and polenta to make it a full meal. Make sure to use boneless chicken breasts with the skin on because the skin adds to the flavor.

Tequila Lime Chicken

1 cup of gold tequila

1 cup freshly squeezed lime juice

2 oranges, sliced into rings with rind on

1 Tbsp. chili powder

1 Tbsp. minced fresh jalapeno pepper

1⁄4 cup chopped fresh garlic

2 tsp. kosher salt

1 tsp. black pepper

6 boneless chicken breasts, skin on

6 Tbsp. chopped cilantro

- Combine the tequila, lime juice, oranges, chili powder, jalapeno, garlic, salt and pepper in a large Ziploc bag. Add the chicken breasts.

- Refrigerate 2 hours or overnight. Heat a grill to medium high heat and brush the rack with oil. Remove chicken breasts from the marinade and grill them skin side down for about 5 minutes, until nicely browned.

- Turn the chicken and cook for another 10 minutes until just cooked through. Remove from the grill to a plate and cover tightly with foil; allow to rest for 5 minutes.

- To serve, slice chicken breasts diagonally. For each serving, place a dollop of polenta in the bottom of a bowl. Top with salsa, bean stew and chicken breast slices. Sprinkle with chopped cilantro.

Salsa Bean Stew

1 14.5 oz. can of black beans

1 14.5 oz. can corn

2 cups salsa

- Mix all ingredients in a small saucepan on the stove. Bring to a boil and simmer for 3 minutes.

Basic Polenta

1 cup polenta

4 cups water

1Tbsp. butter

1⁄2 tsp. salt

- Bring water, butter, and salt to a boil in a saucepan. Add polenta slowly, stirring constantly. Lower heat to simmer and cook for 15 minutes, stirring occasionally.

Winter-Summer Salad

This is called Christmas Salad because of the colors, but it's just as good in the summer. Don't skimp on the marinading time.

Christmas Salad

1 English cucumber sliced

3 green onions, chopped

4 plum tomatoes, quartered

1 red bell pepper, chopped

1 green bell pepper, chopped

Dressing

2 shallots, peeled and minced

1 egg

3⁄4 cup Bloody Mary mix

1⁄2 cup olive oil

1⁄4 cup red wine vinegar

2 tsp. Tabasco (or to taste)

salt and pepper

2 Tbsp chopped dill

2 cloves garlic, chopped

- Marinate all for half an hour in refrigerator.

Happy cooking!

Jenny Derry Jenny Midtgaard Derry is the owner of Jenny Derry Design Inc., a residential design firm specializing in remodels. She lives in Gilroy with her husband and daughters. Write: Jenny's Kitchen c/o The Dispatch, P.O. Box 22365, Gilroy CA 95020. E-mail: jderry@garlic.com.