
I was looking through my camera downloads for blog-topic inspiration when I noticed that I have many lovely photos of pretty flowers, but no idea what they are. Some were taken in exotic (at least compared to Colorado) locales, others at our local gardens. It’s past time I get around to identifying these plants. And if I have a need to identify my mystery plants, maybe you do too. Here is how I go about putting names to pretty plant faces.



(If you’ve just tuned in, this is the fourth post in a series about our 2017 trip around the Great Lakes.)
Corn pudding and hush puppies, cornbread stuffing and succotash. If anything qualifies as authentic American cooking, it surely involves corn. We eat it fresh—still on the cob, creamed, and as the critical ingredient in corn chowder. We eat it dried and ground into cornmeal—in corn pone and muffins, as fritters and johnnycake. Domesticated for millennia, corn has come a long way from its teosinte roots.

