June-uary was a long month here, with a record amount of rain, and chilly temps. July is working hard to make up for all that.
My hydrangeas are lovely.
They say that hydrangeas will be blue in acidic soil, and pink in alkaline soil. But what does it mean when both colors are on the same bush? Strange!
My blueberries have gone crazy this year. I have five bushes, and they are very happy. I’ve baked cobblers and banana blueberry bread (recipe at bottom of post), and put four gallons in the freezer, and we’re still not done. I guess it’s a good thing, but I’m getting tired of picking them.
Saturday we went sailing with a friend on the Columbia River. It’s been a bi-coastal water week; we went kayaking in Maine on Thursday. I have no kayaking pictures; I was afraid the camera would get wet. Here’s Saturday’s captain and pup:
CollegeGrad and I both enjoyed time at the helm.
I brought a picnic dinner, which DH was not willing to share with the dog!
Mount Hood at sunset was even more gorgeous than this picture suggests.
When the sun went down, the sky was pink and purple, and the mountain was sublimely lovely. My camera wasn’t up to the challenge, so it will just be a memory.
Here’s the recipe for the bread; it’s light and delicate, unlike my usual banana bread.
Blueberry Banana Bread
1/2 cup butter, softened
1 cup sugar (I used a little less)
1 tsp. vanilla
1 cup mashed ripe bananas (3 medium or 2 large)
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups blueberries, fresh or frozen
Preheat oven to 325°F degrees.
Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs and vanilla. Add mashed bananas.
Measure flour, reserving 2 tablespoons of flour to coat blueberries. Stir baking soda and salt into flour. Fold into banana mixture. Toss blueberries with 2 T flour, then fold into batter. Transfer batter to loaf pans.
Bake about 50 minutes. If you use frozen blueberries, it may take longer. Toothpick should come out clean. Enjoy!
Knitting in the next post, I promise…