Yesterday, while I was rearranging the spices in alphabetical order, Peter called out from the next room.
“Jessie! It’s opening! Over here! Over HERE!”
Since last year’s single passion fruit flower bloomed, I’ve anticipated the opening of our passion fruit plant’s DOZEN buds. That’s right: we’ve duodecupled our passion fruit crop. I expect a gross of passion fruits next year.
Passion fruit flowers open over the course of a few seconds to a a few minutes. The transformation is quite spectacular, so over the last half-dozen openings, I’ve tried to stop-motion capture the process. I’ve caught the flower opening twice; below is the second stop-motion effort, taken yesterday. It’s only 12 seconds long (compressed from about 2 minutes of one picture per second), so feast your eyes!
I’ll keep my eyes open for a better stop motion opportunity that includes the bud opening. I took the above picture of the bud opening last week. It would have been a perfect video, but alas! the flower opened within a few seconds and my fingers wouldn’t work fast enough.
On to today’s post! This post is a continuation of the Monday Munchies series where I show everything I eat over the course of single day. These eats took place two days after the last MM when I was determined to get a weekday in this series.
Breakfast, 7:30 am:
Bircher muesli made with Noosa yogurt and unsweetened almond milk, 1/2 sliced banana, frozen berries, chia seeds. I’ve finally embraced my inability to plan ahead for breakfast by making my Bircher 10 minutes before eating instead of the previous night. To keep it from being too liquid-y, I use 1:1 ratio milk:yogurt rather than 2:1. I’ve also been using unsweetened almond milk because it’s so darned delicious.
Yorkshire Gold with a little skim milk. The noir version.
Lunch, 12 pm:
Leftover red quinoa with pesto and asparagus, roasted bell peppers, a sliced tomato, sharp cheddar with dried apricots. A collection of different tastes makes for a satisfying meal.
Snack, 4 pm:
Hard-boiled egg, super fresh! With fresh-ground black pepper and flake salt.
Dinner, 6:30 pm:
Mapo doufu over brown rice, with an abundance of asparagus.
You know, as much as I love asparagus, I think I’ve enjoyed enough for this year. What’s the next veggie in the queue?
Have a great week, dear reader!