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Photo: Amanda Blum They call it the Flower Bomb. Pink cotton balls the size of trucks have been installed along the sidewalks where mere twigs stood last week. By the middle of April, the slightest breeze will cause it to snow pink petals, which will soon be carpeting the streets. It’s cherry blossom time, and it appears overnight. Photo: Amanda Blum During this weeks-long pinkpocalypse, neighbors chill on front lawns, more sociable than usual; though it may be an illusion, everyone seems a smidge more content. Since contentment is in short supply these days, I have been wondering how to bottle that moment in time. Last year, the ancient Asian pickling gurus sent a plan my way: pickle some of those cherry blossoms . It’s really not difficult. Find cherry trees that you know haven’t been sprayed. Make sure they’re actually cherry trees , as lots of blossoms look the same; a quick count of petals will help. The blossoms can be from fruiting or non-fruiting trees, but the latter are preferable in my opinion, because each blossom on a fruiting tree is a potential cherry, and I wouldn’t dream of robbing anyone of their cherries. Photo: Amanda Blum The perfect time to harvest the blossoms is on a sunny day after a rain, when the blossoms are clean and dry. Otherwise, head out in mid-morning, after the dew has dried. Pluck your blossoms, aiming for younger, partially open buds. Photo: Amanda Blum Head inside and layer blossoms and […]