review

Oh my goodness...aren't there comedy geniuses out there in live journal land. *smirks* Don't quit your day jobs.

Anyways, So here I am. I was not able to acquire LA gang related fried potato matter.
But I did get ketchup-flavor chips. They are slightly disgusting, but fun.
We also stocked up on chocolates with liqueur at the drug store of all places.
Plus I acquired a pink cashmere sweater (lovely quality) for 14 Can bucks. Thankyouverymuch.
I also bought Christmas presents for various members of my family.
We had big ol' fun in the land of the north.
BIG!

pumpkin pies and gay men.

I want to brag a little, because I don't do it enough in my life. *smirks* (yeah you should be smirking too)
Anyways todays bragging has to do with pie.
In our family, there is a popular recipe for a pumpkin pie and one year Uncle Chris (The Godfather of my two youngest siblings) got a gig to write a piece on Thanksgiving and recipes for Gay.com and he needed a good pie recipe.

In a way I am so proud that a pie I make every year made it to such a wide audience.

My mother found this recipe (if I correctly remember) in an issue of Sunset Magazine. So let's give Sunset Magazine a hand.

I shall now share with you Pumpkin Chiffon Fruit Pie.
This is something kind of fun and Martha Stewarty if you want to impress the people at Thanksgiving with something a little gourmet-like.
I will even provide an ingredients list for euphrasie

1 pastry shell
1 envelope unflavored gelatin(you can find this in the baking aisle)
2/3 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. cloves (ground)
1/4 tsp. nutmeg
1/4 cup water
1/4 cup molasses
1 can (16 oz.) pumpkin
1 cup plain yogurt
3 eggs, separated
1/2 cup dried apricots, chopped
1/2 cup pitted dates (or raisins), chopped
1/3 cup toasted almonds, sliced
whipped cream

In a 2-to-3-quart saucepan, combine gelatin, sugar, salt and spices. Mix until blended. Stir in water, molasses, (I tend to use Brier Rabbit Molasses) pumpkin and yogurt (for goodness sake use whole milk yogurt) over medium heat, stirring constantly until simmering. In a bowl, beat egg yolks lightly. Remove pumpkin mixture from heat. Gradually stir some pumpkin into the yolks. Then stir yolk mixture back into pan. You want to do this so you wont accidentally make scrambled eggs. Return to heat and cover, stirring constantly until mixture thickens (about three minutes). Blend in fruit, remove from heat. Chill until thick enough to mound softly (about 30 to 45 minutes). Beat egg whites until they form soft peaks. Fold into chilled pumpkin mixture. Do not stir! Otherwise the volume of the mixture will be small. Pour into pie shell. Chill at least four hours or overnight. Garnish with whipped cream and almonds.

This is a fairly rich pie and you will want to cut very thin slices. Unless you are me. Then you will want to eat large slices and take a long nap.