A Day at the Botanical Gardens

It's been a busy start to the week. I made some banana bread that turned out extra nice Sunday night. I wanted to take it with us on our field trip to Meijer Gardens, a fabulous botanical gardens in our area. I had Emily and one of her classmates, Amanda, in my group. We had the best time. We visited the Children's Garden, The Farm Garden, the nature boardwalk, the sculpture garden and lastly the conservatory where the butterfly exhibit was still going on. The girls loved it all, and thought the day went to quickly. The picture above is the tiny door next to the main entrance of the children's garden.

The orchids in the conservatory are breathtaking. I take pictures each time I am there trying to capture how beautiful they are in person. They also have orchids in the Victorian garden room. That is where I found this purple treasure.


The color combination of the hydrangea and the daffodils was stunning. These were in the seasonal room which had spring blooming perennials, annuals and bulbs. The room is beautiful and has tables with chairs and benches. I could have sat there all day if it hadn't been for my two little pixies who "ooohhh and ahhhed" as they skipped from room to room.


The sculptures scattered throughout the gardens are grand. They are often whimsical in nature, such as the frogs, dragons, bears, juggling clowns and so much more. Many are tucked in the various gardens so they surprise you as you walk about. This pig sculpture is in the farm garden, and it's been one of my favorites for years.

I know I've rambled on today, but I did want to share this banana bread recipe since Amanda said to me at lunch "You MADE this? It's SO good!".

Emily's Mom's Banana Bread

2 cups granulated sugar
4 eggs
1 cup stick margarine or butter
6 medium sized ripe bananas, mashed
3 1/2 cups all-purpose flour
1/2 cup old fashioned oatmeal
1 tsp. ground cinnamon
2 tsp. baking soda
1 tablespoon vinegar
1 tablespoon milk

Spray two 9x5 inch loaf pans. Preheat the oven to 350 degrees. In a large bowl cream the sugar, eggs and margarine til light. Slowly mix in the mashed bananas til mixed well. Stir in the flour. In a small bowl or measuring cup place the baking soda, then the vinegar and the milk. Stir and it will foam up (show the kids!), then fold into the batter. Split the batter evenly between the two pans. Bake in the middle of the oven on a cookie sheet for about 50 minutes, checking for doneness with a toothpick. Cool slightly and turn out of pan to cool the remainder of the way. I can never cool it completely without cutting a few pieces.

~Brenda