An Assortment of Random Stuff

You never know when some little bit of knowledge is going to be of use...

Thursday, October 07, 2004

Think for a moment of all who would trade places with me.

1. The women from that Russia school who just collectively buried 300 children.

2. The women from the car bomb in Baghdad, who just buried 36 children.

3. Someone among us who has a loved one dying of cancer

4. A mother that has just learned her son has died in Iraq

5. Someone who has to go home today and say, "I lost my job today." Living hand to mouth as it is, and can't afford to miss a single paycheck.

I have the day off today, with 2 wonderful little boys. I'm doing some work but its work I like and will make us enough money to pay a bill and take Sage to a big Pokemon tournament this weekend. My foot is a pain in the butt today, yeah, but things could be so much worse.

Sunday, October 03, 2004

Its fall again and the pumpkins are out.

Here's the pumpkin pie recipe that we like best:

First we find a good pie pumpkin, cut it in half, de-seed it, then place the halves face down on a cookie sheet and bake it for about 45 minutes in the oven on 350.

1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
2 cups fresh pumpkin
1 (12 fluid ounce) can Evaporated Milk

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DIRECTIONS:
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)