Fireworks!!!
Here’s a fireworks display to help you celebrate the Fourth of July. Click on any image for a larger view.
Our home on west hill has a great view of the Ithaca fireworks. I had to shoot through overhead electricity wires. Some of the photographs were enhanced to remove the lines.
Copyright 2019 Michael Stephen Wills All Rights Reserved
from Asia by way of Germany
Thank you to the readers whose thoughtful responses appeared these past two days. Pam and I were caring for two grandchildren and, last evening after their Mom picked them up, I sat down with “The Botanical Garden” by Phillips and Rix, Volume I (2002, Firefly Books, Buffalo, New York and Willowdale, Ontario) and a sprig of the leaves and flowers and narrowed the choices to the genus Weigela of the family Caprifoliaceae.
Native to Asia (China, Korea, northeastern Siberia, and Japan), it was cultivated in France in the late 19th Century and is popular in cold climates, where it does well. These plants have been outside the kitchen window of our home for as long a Pam can remember (back to the 1960s).
I don’t know the exact species, it may be a hybrid of several. What identifies it is the overall growth pattern (tall, though we prune it down so the kitchen window view is not obstructed), the leaves (shape, come in pairs on opposite sides of the branch, tip is pointed and edges have teeth), the flower (tubular, 5 petals, 5 stamen shorter than the petals, 1 simple style with a capitate stigma). “Capitate” means it is round and on top of the style like a head. “Style” is an extension of the ovary though which fertilization by pollen happens. Ours is not fragrant, though some are.
Weigela is the family name of a early professor of Botany (and Chemistry, Pharmacy, Mineralogy) for the university town of Greifswald on the Baltic Sea. There is a botanic garden and arboretum associated with the university and, I suppose, a specimen of the plant was collected for the garden where it is scientifically characterized by the professor.
A handy length of black velvet
By way of personal inventory, our home has two types of woody peonies in different hues. Last posting I gave you red, au natural. Today, you get yellow in a studio setting, back-dropped by black velvet. There is a story behind that long sheet of fabric. Back in the day, a nephew of mine named Chris and I used to hang out together in the Catskills and Adirondacks. Later, I offered to photograph James, his first born. In preparation, I purchased this six foot length of fabric. It served well for that job and, since then, has done double duty as a wintertime cage cover for the parakeet.
This week, I told Pam our yellow wooden peony was in bloom. A largish bush of full leaves that tend to cover the drooping blooms, Pam harvested six blooms to created an arrangement. These “babies” look great against the black velvet.
Yesterday I used the Canon EF 100mm f/2.8 Macro USB lens and a tripod to capture the following two portraits of Pam’s Yellow Wooden Peony arrangement. In deference to the unanimous reader choice for crisp flower petals the following two versions differ in the crispness of the velvet backdrop.
My timing was fortuitous, last evening the petals started to drop. Pam reports 12 more blossoms are hidden in the bush, so we’ll have at least one more bouquet to enjoy.
Here are labeled photographs, detailing its major elements, and including visual guides for enhanced viewing.
Pam proofed my post, “When the Moon Dined from a Stellar Mangar”and found some improvements, including adding text labels to aid in finding Cancer constellation elements.
You will find I replaced photographs in the original post and well, all the major elements of Cancer are labeled. Here is an explanation of the new elements.
You can now trace the “Y” constellation pattern, with Alpha and Beta Chancri (Latin for “of Cancer”) the two claws and Iota the tail. Both elemetns of Iota, a visual binary star system, are there. They are wonderful viewed with a telescope. Near Alpha is M67 (Messier Object 67), another galactic cluster of gravitationally bound stars. It is quite faint in this photograph.
The elements come into focus, revealing Ludlowville Falls, near Lansing, New York. On the eastern side of Cayuga Lake, Salmon Creek plunges 35 feet over this limestone shelf. Pioneers constructed a grist mill at this site.
Here we see The Fang hanging over the entrance to The Cave. There is falling water overall, but especially the center section (can you see it?). The weight of accumulated ice fractured a portion of the frozen cascade.
Flowing water eroded away until this durable limestone strata. The majority of sedimentary rock is shale, only 6% is limestone. Throughout the Finger Lakes and elsewhere, this is why when flowing water exposed the edge of a limestone strata, the underlying, soft shales are worn away to reveal a waterfall, ever deepening. Eventually, the support of the limestone washes away to form this ledge. Here it is an ephemeral cave behind a curtain of ice.
See “The Fang?” for the first post of this series.
Amid the crystallized water, super-cooled, flowing water seeps through the structure to fall free.
See “The Fang” for the first post of this series.
Second element of the same object from last week, see “The Fang?”
Our holiday tradition
You will be well-remembered for years when Pam’s salad is part of your holiday celebration. We hosted 2017 Thanksgiving and Pam’s salad was requested by her son and daughter’s families. When we went around the table to give thanks, our six year old grandson offered, “I am thankful for the jello”, meaning Pam’s salad.
My wife, Pamela Wills, perfected this recipe over the years as a nutritious and tasty dish she could make in advance.
Holiday Cranberry-Pecan Salad travels well and is a visually appealing dish to share at parties.
Ingredients:
1 12 oz. bag of raw cranberries
1 6 oz. box of raspberry gelatin
1 6 oz. box of orange gelatin
3 cups orange juice
3 cups boiling water
1 large orange
2 large apples of your choice (I use sweet/tart/firm apples)
1 tablespoon orange rind
½ cup chopped pecans
Curly leaf parsley
3-4 small bunches of green grapes. I dip the grapes in water, then in sugar and let dry. Or you can use raw cranberries.
Directions:
To serve:
Dip bottom of mold into a sink of a few inches of luke warm water (not too warm or the gelatin will melt). Turn upside down on a large round platter or plate and garnish around the edges with parsley and the sugar-coated grapes or raw cranberries.
This is a great dish to share at a holiday party since you can make it in advance. My family prefers it over cooked cranberry relish and it is even good enough to serve as a dessert. It is easy to make, it’s festive and has always been a big hit. Enjoy!
Note: EAT the parsley garnish. Parsely is packed with vitamins and minerals. Just 7.5 grams (a fraction of an ounce) contains 150+% of most people’s Vitamin K requirement and about 15% for Vitamin A and C.
Michael Stephen Wills Photography 