This morning I brought my mystery aroid plant inside where there is no breeze and took some tripod shots. I think it’s a calla or a close relative. The blossom is ever-so-gradually unfurling; I assume the floral structures are the pistils, but where are the stamens?
A closer crop, a bit grainy but it shows the otherworldly sexuality of the flower:
My kitchen windows face north and west, so the morning light is soft and diffuse. I happened to notice a pair of tomatillos on top of my refrigerator proudly displaying their split papery husks in the morning light:
I mentally kick myself because I forgot to plant any tomatillos this year. They are so easy to grow and they are an essential ingredient in Mexican green sauces. You don’t even need a recipe; a simple salsa is just a pair of tomatillos roasted in the oven along with some chile peppers; the last time I made green sauce I used an Anaheim and a pair of Serrano peppers. Roast at 375 degrees until the tomatillos are soft and the peppers are charred. Rub the charred skins from the peppers and the husk and stem-end from the mushy tomatillos. Put these vegetables in a food processor along with some garlic, maybe some onion, chopped cilantro or flat-leaf parsley to taste, and a bit of salt, black pepper, and cumin. Chill and serve with bread, tortillas, or chips.
I like the Latin/Mayan taxonomic name of the tomatillo: Physalis ixocarpa.