Good Day "58"

The old ones are the best Dave 

The Bass was very nice thanks James. There maybe another tomorrow, all being well 

The chickens have given us the run around this evening. We hadn't noticed that the door to the run had blown shut in the wind. When we went out (in the dark) to lock them in their roost boxes they were missing. After a search around by torchlight we found them asleep 5 ft up and 3 ft in a thick hedge. Needless to say we've had a bit of a time getting them out, chickens aren't the brightest creatures on earth. We tried to enlist the help of their best mate the cat, when they see him they normally follow him, but he was having none of it and went back inside. A long stick, a few scratches and a few choice words they are now safely locked in for the night.

James...here's you an pumpkin pie receipe....It's called Walnut Pumpkin Chiffon PIe.

1 1/2 cups finely ground walnuts..3 tablespoons sugar and 2 tablespoons butter.  Mix together and spread over the bottoms and sides of an 9 inch pie pan to form an crust...Bake it at 10 to 12 minutes until lightly browned...Cool...then chill. 

Soften 1 envelope unflavored gelatin in 1/4 cup of cold water..set aside. Beat three egg yolks, separated...with  1/2 cup of milk; beat in 3/4 cup of packed brown sugar, 1/2 teaspoon of salt and 1-1/2 teaspoons pumkiin pie spice.  Add gelatin and 1 cup of canned pumpkin. Cook and stir over moderate heat (or in top of an double boiler over hot water) until filling thickens and gelatin dissolves, about 10 minutes. Remove from heat and cool.

When mixture begins to gel, beat egg whites to soft peaks with 1/4 teaspoon of cream of tatar...gradually beat in 1/3 cup of granulated sugar to make an meringue. Fold into the pumpkin mixture and turn into baked chilled walnut crust. Chill 3 or 4 hours longer and decorate the top with whipped cream..cut into six slices and garnish with an walnut half on each slice of pie.

(James I know of others that the  filling is an pumpkiin cheese cake receipe and then they decorate the top with whip cream along the edge also.)...either way...it's really good..I consider the receipe 4 star eating)  I generally make an this pie crust given to my by an friend whose mother worked in an pastry shop, it has an light an flakey crust...and my mother's pumpkin pie receipe. It's probably how you'd think of an pumkin pie...more traditional.

Oil pie crust..5 cups of flour, 1 tsp salt, 10 tablespoons of cold water,1 1/4 cup of vegetable oil...stir until blended and roll out between wax paper to the size of your pie plate. I take off one side of the wax paper and invert it over the pan and pell off the other side of wax paper and it's not "Messy" to make the pie crust. You can roll it an bit thicker also, then regular pie crust..and it will be flakier then most pie crusts are otherwise.   Bake 450 degrees for 10 to 12 mins per filling afterwards..or bake according to directions for any pie filled and then baked. 

My mother's Pumpkin Pie...and it served us well for most all my lifetime so far (66 years)...Mix with an egg beater. 1../1/2 cups of pumpkin, (303 can size)... 4 eggs, 1-1/2 cup of  granulated sugar, 2 teaspoons of allspice, 1 teaspoon of cinnamon, 1 teaspoon salt....then add 1 can (13 oz)of Pet skim EVAPORATED milk and 1/2 cup more plain milk..mix gently and pour into unbaked pie shells...Bake 400 degrees for 15 minutes, lower to 350 degrees and bake 35 mins or until done when tested with an toothpick.  (Note: I usually reserve some of the pie dough and cut out small leaves...and bake them separately...After the pie is cooked an cooled...add whip cream to the top and garnish with an small leaf on each pie slice with serving....I have at other times cut out the leaves and put them on the outter edge of the pie before baking it also..then just add the whip cream afterwards) 

One other receipe....Apple mince Pie 

10 inch unbaked pie shell crust..... mix 3/4 cup of brown sugar with 1/3 cup of flour...and in layers starting with the bottom of the pie shell.. ( reserving 3 tablespoons of the suga/flourr mixture)....add some of this mixture...add 5 cups of peeled and sliced apples in layers...and spread each layer with some of the sugar mixture...until both have been used up. Spread the top of the pie with 2 cups of mincemeat...reserving 1/2 cup of mincemeat...arrange 8 peeled an cored apple rings on top the mincemeat and fill them in with the reserved 1/2 cup of topping in the center of the apple rings. Sprinkle with the remaining 3 Tablespoons of sugar/flour mixture. Dot the pie with with 2 Tablespoons of butter or margerine. Bake at 425 degrees about 40 minutes, or until the apples are tender... Makes 10 servings.   

Hope you enjoy your receipes.  You have two receipes or three here that serve the Holiday Season well from Thanksgiving into Christmas and go well with egg nog also. This apple mincemeat is very simliar to an pie receipe I have since I found it in an 1945 Calendar..tucked away in an attic of an house. Only then you couldn't buy micemeat but in crocks..... if you didn't have to make it yourself from scratch. 

The pumpkin chiffon pie receipe came out in nov. 1982,

Good morning everyone. Yes, I did my diet in on an cheapy little pumpkin pie an week ago and have been off my diet ever since I guess you know...and Holloween hasn't helped get me back in the grove of things.  My doctor is now off vacation. I get to deal with blood tests again this week and then go and see him.

I picked up an "Pioneer" written autobiography yesterda of an ladythat came out to Oregon in 1843...and have read it since I came home yesterday. She refrreshes my memory of an land where things werenot easily bought in the early days. She reminds me that Oregon is one territory that has never been under any other foreign Govt....and when it voted for statehood, only by two votes did it not become an state.... under England...whom was running the Hudson Bay Company in the area at the time...off the Columbia River...at Fort Vancouver. Oregon has an mix of pioneers coming out that came from both frontier families back east (Virginia area) and New England ministers.  As were most pioneers in 1843 her family started out from MIssuouri near St, Joesph, Mo. to go overland.  Their wagon Train would later becalled the "Great Emigration" of 1843. As she talks about the trip and living here in Oregon...as an child...I am learning much about things to suppliment my knowledge. I agree with her in saying most the time...you couldn't go buy things even if you had the money...you still ended up making an good share of it. When you could buy things...it was the simpliest of things most the time also..and the necessities of life.  For my era, the luxuries we saw in catalouge books at Christmas. It use to be an real "wow" feature to look at the toys in these books, and we sit on the edge of the bed at night and page through the books constantly by our lit tree, we had it in our room becuase the corner of our bedroom was windows and you could see it outside...though our room was decorated more like an family room back then and our beds like couches with back cushions...cause we didn't have family or great rooms along with livingrooms in those days. For us it served at night as our bedroom and during the days as our playroom. Mothers back then were very versitle people...as this young lady points out also. She lived to be in her late 80's writing this book of memories...in her aged world, she says she's the last of those that came out in 1843.

Anyway, I guess I better go for now.  The Jenny Craig International Cookbook has these fish receipes...Meditterrean Style Cod, Seasame Grilled Salmon with Wasabi Slaw, Soy Shrimp with Almonds, Thai Shrimp with noodles, Warm Thai Style Scallops with Mango Salad...let me know if your interested. Talk later on.... 

Good evening, it has been a lovely sunny day here today but allot cooler,

 i just went for a walk around the Reservoir, not any wildlife in sight,