Going Scorpacciata on Apricots

Not a whole lot of food posts this World Cup season, lots of energy is going towards soccer, and working on the dissertation. Been eating lots of bread, yogurt, and going all scorpacciata on fresh apricots; sometimes all 3 meals in the day have been that. I've canned 17Q of preserves, and have a 3 gallon batch of peach/apricot preserves ready to go on top of that. It's a bit nuts. I've been giving away lots, too. The pic is the pile of apricot pits from the fresh ones I've eaten at the office, there's a couple of plum pits in there, too. In the background are loquat pits -- they are beautiful.