by Alexandra

I wish I had taken more pictures; I wish I had taken any at all. But, then again, it rained, so my camera would have been ruined. But, despite the weather, the wind, the thunder, the wetness, it was glorious. Plump, juicy, blue as can be, they decorated the bushes until the many swollen clusters caused the thin branches to struggle, bearing their fruits to the little pink hands of children, the slender fingers of mothers and sisters, the men’s strong hands and the tired, careful, gentle ones of our elders.

Our buckets were full, our bellies were full, and our mouths were so blue.


We made bread.

We made breakfast.

We took bites; bite after bite after bite.

They are so yummy.

Blueberry Banana Bread 
3/4 cup whole wheat flour
1/2 cup whole spelt flour
1/2 cup rolled oats
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup melted coconut oil
2 eggs
3 mashed (very ripe) bananas
1/2 cup natural mayonnaise or greek yogurt
1/4 cup maple syrup
1-1/2 cups fresh blueberries
Whisk together flours, oats, baking powder, salt and cinnamon. Set aside. In another bowl, mix the oil, eggs, bananas, mayonnaise and maple syrup very well. Pour the wet mixture all at once into the flour mixture, and mix just until batter is moistened. Lumps should remain! Fold in blueberries and pour into a greased bread pan. Bake in a preheated 350-degree oven for 55 minutes. 

Bonne Chance!