We were treated to beautiful autumn color on our trip to Louisville. One of my favorite songs to get stuck in my head is Nat King Cole singing Autumn Leaves.
Photo manipulated with Brushstroke iphone app.
Today I went birding with my friend, Doray, to Wild Basin Wilderness Preserve. I’m a novice. I was able to get a lot of amazing photos of tree branches. 🙂 If I ever get an amazing photo of a bird, I may share here. But for now, I won’t bore you with it. We did see several kinds of birdies, so I’m calling it a success.
Here are two non-bird shots from the morning:
We have lots of different types of trees in the yard. Their leaves are turning lovely shades of autumn color. This is the mimosa tree out back.
After the Seahawks pulled out an ugly victory from the jaws of defeat, we headed out to a nearby farm’s corn maze. I’ve never seen one before. It was huge – a whole field of full grown corn with several miles of trails cut through, forming a maze. Big and small kids were walking in all directions inside, trying to make their way through, while finding all the checkpoints. Fun!
A view from inside:
A view from outside:
And the route we logged going through the maze, from my mapmyrun app: 🙂
Fall means baking! I made a loaf of banana bread this morning. Yumm!
I used a variation on a recipe from Monte’s America’s Test Kitchen cookbook.
2 cups all purpose flour, sifted
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe bananas, mashed well
1/4 c plain yogurt
2 large eggs, lightly beaten
6 T unsalted butter, melted and cooled
1 tsp vanilla extract
1 1/4 c pecans, chopped coarse and toasted
Preheat oven to 350 degrees. Toast pecans on baking sheet in oven while preheating, 5-10 mins.
Combine flour, sugar, baking soda and salt in large bowl.
In separate bowl, mash bananas with hand masher, then add yogurt, eggs, melted butter and vanilla and stir by hand to mix.
Fold banana mixture into dry ingredients with spatula until just combined. Fold in pecans. Turn into greased and floured 9 1/2″ loaf pan and smooth.
Bake at 350 degrees for 55 minutes. Then test for doneness with toothpick. If still too moist inside, put back in for 5 minutes and try again. When done, cool in pan for 5 mins and then turn out onto wire rack.
Have a great week.