No photos... did take some bird pictures today... goldfinch... males starting to get their winter feathers. I walked with a friend on the bike path this morning... I found a $10 bill laying in plain sight on the asphalt. When Bill picked me up I gave it to him and he gave me a $5 to give to my friend (I never carry my purse with me).... I believe in splitting the booty ;-)
Last post I had a photo of chicory. I had to google it to see if that pretty blue flower and the stuff that (especially in the South) they grind up for coffee were one and the same. Yep... looks like that' so. The following is from Wikapedia....
The chicory plant is Cichorium intybus, is a hardy perennial with purplish-blue flowers that open and close at the exact same time each day. Chicory is common in North American and in Europe. Although chicory leaves are used in food (they are often known as endive, frisée, escarole or radicchio), chicory's roots are the parts used to make 'chicory.'
Each chicory plant has a single, long, thick root (known as a 'tap root'). Chicory root is roasted before it is brewed, but it can also be boiled and eaten like a vegetable.
For more on the chicory plant, see this chicory definition from About.com Herb Gardens.
Chicory is one of the oldest recorded types of plants. Chicory is native to Northern Africa, Western Asia and Europe, and its cultivation is thought to have originated in Egypt in ancient times. Later, chicory was grown by Medieval monks in Europe (at which time commonly added to coffee by the Dutch). It was brought to North America in the 1700s and has been a popular coffee substitute or an ingredient in coffee in France since around 1800.
More recently, chicory consumption has been associated with embargoes and cost cutting. Across history, there have been many substitutes for coffee when coffee was unavailable, including roasted acorns, yams and a variety of local grains, but chicory tends to be the preferred coffee substitute, and in some circles it is even used when coffee is available and cheap.
One historical and cultural example of chicory's use as a coffee substitute is found in New Orleans. Due in part to its influences from French culture, New Orleans was a major consumer of coffee prior to the Civil War. Then, in 1840, coffee importation to the New Orleans harbor was blocked. Taking a cue from their French roots, locals began to use chicory as a coffee substitute. Today, chicory remains a popular coffee replacement or coffee flavoring in New Orleans, and 'New Orleans Coffee' typically refers to chicory coffee. New Orleans coffee vendors often blend their coffee with up to 30 percent chicory root.
For cost-cutting reasons, and perhaps for safety reasons, chicory is also used as a coffee substitute in many U.S. prisons.
I have an appt tomorrow to get my eyes checked... but then, after spotting that ten spot maybe I'm doing okay.
That's All For Today!