Tag: autumn

Blustery day.

As Lake Travis’ level continues to drop, the water in the cove where Cupholder spent the last year is getting too low and the dock it is tied to will soon be aground. So yesterday, Monte and I took a drive upriver and sailed Cupholder back down to our marina, soon to be hauled out and parked at home.

It was a very windy day. A front had just passed through, so the winds were out of the north, which is what we hoped for to make for an easier sail 25 miles down river. Northerly is good, however, it was blowing 15-30 knots, with some gusts in the 40-knot range. So, it was a nice, but exciting, sail. The scenery that far up the river is always pretty, and the autumn color is finally showing up.

After a 6-hour sail, we arrived safely at the marina right before sunset. Kurt met us and helped us tie up in the strong winds. Another mission accomplished on the lake.

Boat run.

We are pet sitting this week – our niece, Julie’s, dog, and Doray & Tom’s parrot.   Because of that, we have been sticking close to home.  But, today we took the opportunity on this beautiful day to take a drive.

We stopped by several vantage points around the lake.  With the emergency flooding situation behind us, Lake Travis is dropping about 1.5 feet a day now, currently at 695′ above mean sea level.   The butterflies were thick today, which makes me very happy – so much of what humans do have hurt their populations over the years.  It’s nice to see them out there despite us.

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I believe these are Queen butterflies, on blue mistflower.  I think I’ll plant some of this in my yard!

We also stopped by the marina to check on our boat.  Our marina’s staff has been doing a wonderful job keeping all the docks floating and clear of obstacles.  They are running a shuttle to the docks for boat owners, since the lake is still flooded, and the water level is still about 15 feet above the parking lot.  Everything looks fine.  Our batteries are doing well (electricity has been off to the docks for 12 days, so far).

I brought my completed propane bag out to the boat and hung it.  It works great, and I found the perfect spot for it.

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Fall festival.

September 22. Autumnal equinox. I just googled it, and it’s happening right now – 9 pm central. Timing!

In honor of the season, we visited Live Oak Brewery today for their OAKtoberfest. Fun. Nice brews. Oompah music. No rain!

His and hers beer steins…

And the Austin Polka Band…

Prost!

Falling leaves…

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.

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Photo manipulated with Brushstroke iphone app.

Wild Basin Wilderness Preserve.

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:

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Maize maze.

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:

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A view from outside:

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And the route we logged going through the maze, from my mapmyrun app: 🙂

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Let the baking begin.

Fall means baking!   I made a loaf of banana bread this morning.  Yumm!

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I used a variation on a recipe from Monte’s America’s Test Kitchen cookbook.

Banana Bread

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.

My Sunday.

The Good:

  • The weather today was glorious.
  • We went to the lake for a sail in North breezes that arrived behind the cold front last night.
  • We came home and cooked a delicious meal to enjoy together.
  • Keeto can now say “Go Seahawks!”
  • Only 5 more days til Friday!
  • Long sleeves and jeans on the boat means that Fall is here!

The Bad:

  • I didn’t take a photo to post (!)
  • The Seahawks lost to the referees, and are now 4-1.
  • The wind wasn’t as strong as it was predicted to be.
  • Tomorrow is Monday.
  • Long sleeves and jeans on the boat means Summer is over.

Have a great week.