On Monday I flew to Annapolis to attend this weekend’s Sailboat Show. I met up with Lori, and we had a fun 2-day trip on S/V Trident over to St Michael’s, on the eastern shore of the Chesapeake. We anchored overnight and dinghied to shore with the bikes and explored the town and its maritime museum.
On Thursday we went to the first day of the Annapolis Sailboat Show. We toured some fine boats, got some swag, and met up with sailor friends. The weather cooperated and we had a great day.
On Friday we did boat work from sunrise to sunset. A long day of hard work, but we enjoyed dinner out downtown.
Today we are attending some of the seminars at the boat show. More later.
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.
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.
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.
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.
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: 🙂
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.