The finals- March 23, 2025

 Spring is officially here. 

When I have time to look (more later) I find so many old garden friends emerging. You have to take the time to stoop and look. 

Stop the presses. Yesterday when I came home from the office amd walked around to the east side of the house, there was 

                                                        the first daffodil.

This  is iris bucharica, a different looking iris. I had planted some more of this plant 2 falls ago, as it had disappeared over the years. Near the top of the picture you can see a dwarf bearded iris, which looks very different.

Last week in the playoffs 

You selected this picture to advance to the finals.

Here was the vote totals. The violet kept it close. 

The finals

You have selected three pictures for the final final contest of the winter contest.

Let me get right to it. 

Here are the three pictures 

#1 Pink Dogwood

 April 26, 2024

The top seed has made it to the finals. It had a tougher time in the playoffs, but here it is.

I think about the top seed, either in pictures or in sports. Do you root for the top seed? If the top seed is your home team you certainly do. However, perennial (pardon the term) top seeds can sometimes be really irritating. Think New York Yankees or the LA Dodgers. 

There is that entire rooting for the underdog. By the way Pat, where does the term "underdog" come from? You must have discussed that at some point on your blog, located at https://www.grammarphobia.com/blog

#2 Blue Siberian Iris 

May 17, 2024

The fifth seeded wonderful blue Siberian iris managed something of an upset in moving into the finals. It advanced over the second seed, the cactus.

#3 Phoenix white Tree Peony

 May 4, 2024

The tree peony is always wonderful. 

Vote away. I am always interested in the why. What made you select one picture more than the others?

Right now

On cloudy days the crocuses do not open.

Combinations are good.

These are some of the "tommies." Those would be the tommasinianus crocuses. They are known not to be tasty to critters,

This is a little riticulata iris. I could have more of these.

This is a really healthy columbine clump. It does come back every year.

In the first week or so of crocuses, there are only the tommies. Then the bigger ones with other colors show up.

The hellebores are growing really fast now.

Julia's recipe

Greek Fish Soup

I made avgolemono soup recently. It is a Greek soup, made with chicken (full name: kota soupa avgolemono). Most importantly, there is an egg-lemon-rice sauce that is stirred into the soup late in the cooking process that both flavors and thickens the soup. The recipe is on the mearskitchen blog. It was delicious, and so I wondered about other avgolemono soups. 

I consulted my first Greek cookbook, Hellenic Cuisine. It was published in 1957 by the St. Helen's Philoptochos Society and the St. Constantine and Helen Parent-Teacher Association of Westland, Michigan. It was sold at the book department of Marshall Field's department store in downtown Chicago, and my mother bought me a copy early in our marriage. It is unusual in my experience for a church cookbook to be sold at a fancy department store. By the way, Mr. Google tells me that "philoptochos" means  "friend of the poor." It's a women's church group. 

I found two recipes for other avgolemono soups. One was made with fish (psarosoupa), for which the recipe is below. The other is made with lamb innards (mageritsa), and this soup is traditionally served early (like 1 or 2 am) on Easter morning after the late night church service on Easter Even (Saturday). 

I actually had mageritsa many years ago after I attended a late night service at the Greek Orthodox Church in Des Plaines, Illinois. It was better than it sounds. Later that day, the main course at dinner would be roast lamb. To this day, I serve lamb as the main course at Easter dinner. But lamb innards are not readily available, and that's okay with me.      

The ingredients:

1 lb. or so of fish (I used sablefish);

1 cup chopped onion;

1 teaspoon smushed garlic;

1 cup sliced celery;

4 tablespoons olive oil;

1 tablespoon flour;

3/4 cup medium rice;

1/3 cup lemon juice (plus a little more);

2 quarts water; and

salt and pepper. 

I used sablefish because I had sablefish. It comes from Alaska. It has fine bones down the middle of each fillet. And it has black (sable) skin which is hard to remove when the fish is raw. 

This is easier than the first direction from the recipe: "Wash, scale and cut fish into five or six serving pieces."  

Use a mild, filleted fish like tilapia or cod or haddock or rockfish.

First I chopped the onion and smushed the garlic. And prepared the celery by cutting each rib in half length-wise and then slicing.

I put the olive oil in a Dutch oven and then added the vegetables. I cooked the vegetables for maybe 5 or 7 minutes, until the onion was translucent and a bit soft. I started at medium-high and turned the heat down after a few minutes so the garlic would not burn.

I added a little salt and pepper to the cooking vegetables.

I cut each piece of fish in half down the middle and cut out the strip of bones. 

Then I sprinkled each piece of fish with a little bit of lemon juice and then with salt and pepper. 

I set the fish aside until needed.

When the vegetables are softened, I added the flour.

Next I added 2 quarts of water. I brought it to a boil and I then turned the heat down to a simmer. I let the soup simmer for about 25 minutes. 

At the end of the 25 minutes, I added the fish. I cooked the soup for another 10 minutes or so. At that point, the fish was done and beginning to flake into chunks on its own.

After the 10 minutes, I added the rice and removed the fish. 

I cooked the rice in the broth for 5 minutes; then I turned off the heat and covered the pot and let the rice finish cooking off-heat. 

Next, I took the skin off the fish (pretty easy once the fish was cooked) and broke it into chunks. 

When the rice was cooked, I ladled about 1 cup into a measuring cup. There was a little broth that came along; that was fine.

I poured the rice into my blender.

Followed by the lemon juice. 

I turned the soup back on low heat to keep it warm.

Lastly, I added the 3 eggs. 

I zizzed the mixture for about 1 minute.

Then I poured the mixture into the soup, on low heat. 

I stirred it in, turned off the heat again and added the fish chunks.

And here it is. It was very good. Very flavorful, even though the seasoning was simple and basic. A bit lemony, a bit vegetal, a bit fish-flavored. 

In the bowl. We had it with salad and raspberry custard pie. A nice dinner on a cold spring evening. 

Very nice reheated. It had thickened a bit in the refrigerator. I added maybe 1/2 cup of water and the soup warmed up with no texture problems. 

Odds and Ends

Some everyday patterns have been altered since the first of the year. For a long time I would get up early and  go out and get the morning paper. That tradition continued even after the local paper was bought out by Gannett. 

This year they got rid of all the paper carriers. Instead we now get the paper by mail. So there is no morning paper. I guess people just turn on the computer and get their news that way.

I am tired. Part of that is amount of gardening I did yesterday. I got my 10,000 steps, just gardening. 

Part of it is the world. Part of it is the enotional toll of having a big hearing on Friday afternoon. It is so much better to have a hearing at the beginning of the week.

As it turned out I drove for 90 miles friday  for my hearing, only to have the other side ask for a continuance, which was granted. So the hearing did not even happen.

Sometimes I think about not working so hard.

In reflections- and before I read the latest awful thing...

Pray that the voters send a big message on April 1. 

Pray for peace. 

Pray for all those who came to this country who had the welcome mat just jerked away. 

Pray for all of us who are trying to figure out what to do about small minded people.

Celebrate spring, which comes in Iowa no matter what the bad people do. 

Philip