内容摘要：I also need to sharpen my pruning shears, which weren’t as sharp as I would have liked last year.

I also need to sharpen my pruning shears, which weren’t as sharp as I would have liked last year.

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I’ve been taking Miguel, my 12-year-old Havanese, for 3,500-step walks around the neighborhood lately (and telling myself he’s the only one who can’t handle longer strolls). And now that the weather is cooling, I’m noticing that some of the plants we encounter along the way look nothing like their mid-summer selves.and dying down, and trees and deciduous shrubs arehere in suburban New York. But that’s not what I mean.

I’m talking about the flowering of plants that are typically valued mostly, if not solely,A stunning coleus, no doubt planted for its chartreuse-edged maroon leaves, is now punctuated by gangly 2 1/2-foot-tall spikes of tiny purple blooms. They’re attention-grabbing, to be sure, but perhaps not in the best way. And they might not be what their owner signed up for, as the blooming stage of the plant is not what’s depicted in catalogs or on plant tags at the nursery.

Caladiums, planted for their large, colorful, often heart-shaped leaves, also bloom, their white or pink-tinged flowers seemingly a cross between a calla lily’s and a flamingo flower’s. This is not a coincidence, as all three belong to the Araceae family. The latter two are grown for their flowers, but many gardeners remove caladium blossoms to direct more of the plant’s energy into leaf and corm production.

Another caladium cousin, Alocasia, aka elephant ears, produces similar blooms, although they are smaller and don’t appear as reliably.8 1/2 cups full-fat milk

2 tablespoons blanched sliced almondsIn a heavy-bottomed pot over medium heat, melt the ghee and heat it until it begins to shimmer. Add the cardamom pods and fry for about 30 seconds until fragrant. Add the seviyan and fry over medium heat for 2 to 3 minutes until browned slightly. Gradually pour in the milk and bring the pudding to a boil. Lower the heat to medium and stir in the sugar until it dissolves. Keep the milk at a gentle simmer and cook for 15 to 20 minutes, stirring continually, until the milk thickens but the seviyan still has some bite.

Transfer the seviyan to a serving bowl. Top with sliced almonds. Let it cool to room temperature before serving. To store, transfer to an airtight container, refrigerate, and use within 2 to 3 days.From “Pakistan,” a cookbook by Maryam Jillani.