We drove up into the Adirondacks this morning with plans for the entire day. Everything went wrong. lol! First we wanted to take the scenic chairlift at McCauley Mountain -- but they were unexpectedly closed! We had pretty much the entire mountain to ourselves (saw a few people walking dogs). We had a nice picnic lunch, took a walk, and snapped some autumn color. We then headed into Old Forge so that we could take the cruise boat through the chain of lakes. Unbelievable bad luck -- the boat had broken down minutes before we got there! Here's more autumn color... in the parking lot. lol! At that point we abandoned all other plans for the area, drove back and played golf. Finished the day (and month of September) by eating at one of the area's most popular cheap food shacks. Didn't think to take pics there. :p Fun day. :)

I even told myself to remember the actual camera on Friday, but forgot it. Still only using pitiful, terrible phone. Here we (edited to add, it's my high school alma mater and his marching band school (not academic school) is the "we" in this!) are playing the fight song for the billionth time. We've won two of three games so far. The defense on all teams are lagging. The good thing is, it's blurry enough, their faces are "obscured". Mine is the horn rimmed glasses wearing boy playing flute on the second row.

the muffins are vegan pumpkin mini muffins I baked for the bike even last Sunday. Here is the recipe: The Best Pumpkin Muffins by IsaChandra Makes 1 dozen muffins Everyone loves these muffins. (You think I throw around phrases like “The Best” for nothing?) I created them when I was baking for a café and they sold like nobody’s business. They truly are perfect in every way. Variation: Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two. 1 3/4 cups all-purpose flour 1 1/4 cups sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground or freshly grated nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix) 1/2 cup soy milk 1/2 cup vegetable oil 2 tablespoons molasses Preheat oven to 400°F. Lightly grease a twelve-muffin tin. Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix. Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean. I baked them for 15 minutes.

That's a very well known yacht. More about it at the link: https://en.wikipedia.org/wiki/The_Maltese_Falcon_(yacht