New potatoes vs D-flawless diamonds

I submit to you the word "fresh." You can be fresh with a girl (though fear not--I am not the type, I hope and think, to get too fresh with a woman, though I am the type to wax reminiscent for a time when "fresh with a girl" meant you tried to hold her hand, and you wanted to kiss her, but she didn't want you to, and so you didn't). But today I refer to "fresh" in regard to potatoes. Who knew? Yes, of course a fresh ripe fig or peach is remarkable (as certainly one cannot find such things in a store). Yet I am here today, my friends, to represent to you that "fresh" has significance even as to the lowly potato. Indeed, my fresh friendly faces, a newly-dug potato, when lovingly parboiled and fried in vegetable oil, with the right spices and care, can turn into something quite extraordinary. Quite extraordinary, indeed. One simply has to imagine Nirvana, and there you are. Why should a potato be considered any more common than a D-flawless diamond? You can't eat a diamond, or at least you should not. You can't fry a diamond, or at least you should not. Diamonds are not made more exquisite with the applicaton of ketchup. And yet one comes out of the ground with a $64,000 price tag, and the other comes out with hardly any value at all. Yet the value-less one giveth all the more pleasure. It yields itself up to instantaneous destruction, to bring you joy--can a diamond do that? In such paradoxy doth life reign. Good night.

PS- 2010 Chateau Caleches de Lanessan.