It was the first I came across.
A new species of "goatsbeard" has been observed whether you like it or not.
"For example, there were the two new species of American goatsbeards (or salsifies, genus Tragopogon) that sprung into existence in the past century. In the early 1900s, three species of these wildflowers - the western salsify (T. dubius), the meadow salsify (T. pratensis), and the oyster plant (T. porrifolius) - were introduced to the United States from Europe. As their populations expanded, the species interacted, often producing sterile hybrids. But by the 1950s, scientists realized that there were two new variations of goatsbeard growing. While they looked like hybrids, they weren't sterile. They were perfectly capable of reproducing with their own kind but not with any of the original three species - the classic definition of a new species"
http://blogs.scientificamerican.com/science-sushi/evolution-watching-speciation-occur-observations/
Dear Alwight,
Excellent to hear from you. I'll bet life has it's surprises. I barely am getting on in the past couple days. I'll make a point of it to do so more often. My computer crashed today, and I had to call tech support three times before we finally got it mostly figured out. It's working fine now, except for the primary purpose that I called them in the first place. I can't get video to play when I call it up. The first guy fixed it and then he crashed my computer and couldn't help me anymore because I had Windows 10. I don't think it's even been out for a week so far. Anyway, I called another guy, and after a bit, he fixed everything in Safe Mode. Awesome dude. Sigh of relief!!
Thank God I did not have to reboot it from scratch. Believe me, I said a little prayer to Him. It was touch and go so often. The first tech demolished my computer and the second tech fixed almost everything, which is really wonderful.
Well, since I'm off-topic, tomorrow I'm having a Middle Eastern sour soup called Kishik. It's made from painting Greek Yogurt on paper and covering it will screens, and dried in the sun. After that, you get a powder that you harvest, and you take that powder/kishik, and put it into a well-greased butter pan in which you have sauteed some green onions/sliced and a large clove of garlic. Sort of like making gravy. You stir it up with a fork and make sure there are no lumps in it, then you add some water into it and add salt til it's to your liking. The more salt you add, the sourer it gets. But don't add too much salt or you will have to throw out dinner. You break some pita bread and dip in in the kishik, and it fills you up well.
The next day, I am making jederah. It is with fine bulghur wheat, chopped onion, some cooked and drained ground beef. Must get a cup or so of bulghur wheat. You cook the butter and kishik in a hot pan first, and get all of the lumps in it. Then I add a can of garbanzo beans and about a cup of more of spinach. Frozen or canned works fine. Drain the liquid real well first. I'll finished the recipe some other time, because some people have said that I am sharing to many recipes. I just thought that these two unique recipes might touch your palette indeed.
We had fish, and it turned out delicious. Thick Cod fillets. Cooked the other night. It is getting to be scarce from being over-fished. Same with lobster and crab. Something has to be done about it, and I'm proud to say that something is going to happen shortly. Many of our problems will be solved.
How's that for staying on topic. You all have a really good week ahead and Make It Count And Fun!! If you want my recipes for those two dishes, just let me know in a PM.
When you first started talking about goatsbeard, I thought you were talking about Brad Pitt or some others!! LOL!! Ok, I will check back with you later.
God Bless You Tons, Al!!
Michael
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