orange and green
the leaves have begun to turn. it seems to me most trees are very predictable in their color progression. but my oaks never have been–every single year their transition is unique. last year they were a brilliant reds. this year, so far, oranges. and in past years, documented here in STILL, i have even had a whole red-orange-yellow-russet-brown-green spectrum all at once. predictability is good, but so is variety. i notice. i document. i wonder.
white oak leaves in orange and green
a different perspective
a different take on yesterday’s sunflowers.
maximilian sunflower buds (Helianthus maximiliani)
roadsidia
my mother-in-law called the weeds and wildflowers that grew alongside roads and highways roadsidia. i love that name. these yellow daisies (or are they sunflowers?) are a perfect example. i picked them this morning along churchill street. when my husband asked “what do you have there?”, i answered “oh, just some lovely yellow roadsidia.”
wild yellow daisies or sunflowers?
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Beautiful roadsidia! Surely you, Miss Google lover, must use the Google Lens app?? It would surely give you an ID on that plant. Despite being a DYC, it has some distinctive characteristics. I wish I knew what it was…
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i ♡ math
while composing this photo, it occured to me that there is probably a reason for the ridges in the scallop shell. a quick google search and i had my answer: “in general corrugation of the shell is the cheapest way of producing stiffness, in terms of the amount of shell material required.” nature is wonderful. the internet is wonderful. google is wonderful. life is beautiful.
oh by the way, today is steve and my 25 anniversary. i’ll be 89 for our next power of 2 milestone anniversary. yeah, i’m a nerd.
scallop shells from mediterranean france near sète
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sky blue
these juniper berries, which are actually seed cones, are a dark purple-blue with a white wax coating, which gives them their striking sky blue appearance. did you know that juniper berries is what’s used to flavor gin? and sauerkraut? Yup, it’s a sneaky little flavor enhancer that’s used in eastern europe and scandinavia to give a sharp, clear flavor to foods. i am a fan. of both the color and the flavor.
eastern red cedar with berries (Juniperus virginiana)
