Creepypasta #738: A Good Boy With The Tenderest Of Hearts
The boy looked into the mirror
longingly. The lady was so beautiful, so kind. Her hair flowed like an
underwater dream within the old floor-length mirror. He touched the cold glass,
moving closer to try and get a better look at her.
“Only a good boy with the
tenderest of hearts can break the spell.”
He leaned closer. His heart was pure.
He was a good boy. He could free the pretty lady.
“Bring to the mirror Solanum
tuberosum, of the family nightshade, and Allium cepa, and offer it to free
Such big words, but the boy was smart,
and knew the special leather-bound books his Daddy had on the shelf - the ones
with all of the wondrous picture from all the land - would have all the
answers. Soon, a small excursion with his mother to the market, and he had what
he needed. With joy and excitement, the boy ran to the mirror in the attic, and
placed the objects in front of it. The beautiful lady soon appeared, smiling at
She reached out, laying her hand
against the mirror.
The boy placed his hand against the
glass, almost as if…
Their hands touched! The boy smiled
big. He was a good boy.
She clasped his hand in hers.
“Ah, the boy with the tenderest of
hearts… it will be perfect with these onions and potatoes.”
No vegetable gardener should refuse to give chives room. This perennial, hardy to -40° F, can be clipped almost continuously, and a half-dozen plants will supply enough snipping for year-round use. If not clipped, chives produce pompons of lavender flowers in late spring above their grasslike, hollow leaves.
Chives grow best in rich, moist soil in full sun but will tolerate filtered shade. The easiest way to a quick harvest is to buy plants, but you can start seeds in small pots. Set plants into the garden 6 to 8 inches apart. Divide them every 3 to 4 years and fertilize every spring.
Look also for garlic chives, or Chinese chives (Allium tuberosum). They have a mild garlic flavor and grow like regular chives, but they are taller and have white flowers in late summer. Plant them 12 inches apart and divide yearly, since they grow fast. Try them in salads and stir fried dishes.
How to use. Chives impart a delicate onion flavor to a wide variety of dishes. Snip them into eggs, soups, sauces, cheese spreads, and dips. Sprinkle them into green salads or use to garnish cottage cheese or quiche. Spread chive butter on steaks or broiled seafood.
Chives are best used fresh but are almost as good frozen and are still good dried. They are highly perishable, so don’t add them to food until just ready to serve, and don’t put them in uncooked dishes that will be stored.
Chive flowers can be used as a garnish or mixed with white vinegar, which soon takes on a rosy hue and an oniony flavor.
“My lab group has decided to name this new species Solanum watneyi after Mark Watney, the book/film character who shows us all that botanists can be cool, too.
It is worth noting that the plant that Watney manages to grow on Mars is none other than Solanum tuberosum (the potato), a member of the same genus as our new species, Solanum watneyi. Coincidentally, the new species also grows in reddish (dare I say, “Mars-like”) soil in its native habitat.”
Solanum tuberosum contains the hundreds of the potato varieties that we eat! The potato itself is a modified stem called a tuber, which acts as a storage organ. The “eyes” of the potato are in fact nodes, and contain axillary buds. When potatoes are left out too long, the bud will start to differentiate and form leaves, roots, and shoots. The eyes of the potato can be replanted, and after a few weeks new potato plants will emerge! Follow for more plant facts and photos!