David tell me more of this nectarine protocol.

It's a little do-si-do I do with the fridge.

I find a nectarine (or peach) that is not ripe at market but is not rock hard either. It's got a little give.

It goes in the fridge which slows down the ripening process but doesn't stop it.

Basically it gives you a chance to catch the stone fruit as it approaches peak ripeness without overshooting the mark.

You can't forget it in the fridge, but it's more forgiving than leaving it on the counter.

Anyway, when it's just on the verge or ripeness - it will have about a half inch of give and then it's firm underneath - I take it out of the fridge and put it on the counter. Two days on the counter.

Now it's ready but I put it back in the fridge because it's better cold. You have a two day window of perfect ripeness after it goes back in the fridge - that day and the next.

I cut it off the pit in pretty slices and Matilda and I split it after a meal.

I'm basically applying the technique a deli owner told me about how he handled his avocados to have a regular supply of ripe ones for sandwiches.