Creation Photos Around the World


A large green cricket of some sort, or maybe leafhopper, on a sunflower; and some jewelweed

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Rabid Wolf Spider found in my shop. Big one, probably near 3 inches across. Left it be to help keep the bugs down

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I knew Wolf Spiders were dangerous, but I didnā€™t know they could pick a person clean like that.

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Ha! It just happened upon an old plastic skeleton I have sitting in the window.

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I like the name assuming it hasnā€™t actually managed to become a vector for rabies. :wink:

I took another photo of naked ladies at the beach on our last walk there.

Those in my front garden are blooming again and their relatives the Brunsvigias are getting ever closer to blooming. B. littoralis has bloomed every year for a few now. The rest of these pics were shot this morning .

But the empress of the Amaryllis clan is still building toward something grander for the first time.

Another flowering first for me is this Monkey Tail cactus which is bloom again. Sorry about the fuzzy picture.

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The name was evidently given due to its erratic movement;

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It looks a lot bigger than that in the photo.

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Very punny, Mark!

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Goldenrod and sumac on a run this morning

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A friend used to put hydrangea cuttings in the ground along a path I made safe (a four-year project). It was sad, though; any time one actually took and thrived, someone dug it up.

That looks very familiar ā€“ something very like a species we looked at in botany class. I couldnā€™t even guess at what family it belongs to, though, let alone any specifics.

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Interesting. Our local wild cucumber has fruit covered in spikes; before theyā€™re ripe those spikes can hurt a bit and the inside is squishy and splashes nicely on a target (we used to have wild cucumber fights as kids, though not once they were ripe; the spikes on the ripe ones were stiff and sharp).

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Some of those showed up this year out where I do conservation work, in the middle of a group of pine, cedar, and coyote bush. To me they look like something that has a bulb, which would almost have to mean someone planted them, though if they propagate from seed they could have been in mulch from someoneā€™s flowerbed.

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Got some fungus again. This grew on a bitter melon I left sitting around to see what would happen. What happened was it turned orange (rather than green) and then got moldy.

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Best use of bitter melon I can imagine.
This photo is stunning!

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Like most amaryllis Naked Ladies grow from quite large bulbs, softball sized and up. After blooming the seed capsules fill up with small bulbs which I find will often germinate if cast in an area of my garden where they are welcome like out front. Very often the flower color will be close to the color of these young fruits.

They are almost unstoppable in Mediterranean climates like coastal California and on up into Oregon in places, I believe. Here you see them as the only thing growing in thin barren traffic dividers. Iā€™m told they have a scent but my weak nose has no clue. Just inland from here you have to make sure they donā€™t dry out too much. There is an interesting article here.

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Well, I certainly wasnā€™t going to eat it.

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My Youngest received an amaryllis as a gift last winter and has taken good care of it since. In Michigan they survive as houseplants. Only recently, as the leaves had started to bend in creases, did she cut them back to the bulb to let it rest. Itā€™s a beautiful plant, even just with the massive, graceful leaves.

Soon, the bulb will go in the back of the fridge for a while, and we will pull it out in the winter, so it can begin a new round of blooming.

Which reminds meā€¦ if Iā€™m going to force other bulbs this winter, I need to remember to buy them. Lots of narcissi.

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Oh, is that how you do it? I have kept the bulbs for a year, but they seldom bloom again for me. Thatā€™s neat! Thanks

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@glipsnort , thanks for the beautiful pic. Iā€™ve never even heard of ā€œbitter melon,ā€ Kendel. I had to look it up. Interesting! Thanks.

Best to look it up, rather than eat bitter melon. I donā€™t understand the appeal, why it would be part of any food culture.

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