I was born and raised in LA, we got out the parka's when the temp hit 50f. Average temp on Jan 1, 70f. it rained just often enough to make you glad when it stopped. We had four seasons there too. Spring started the first of March for three months, it rained a lot in April, 4 or 5 times. May was the best month of the year, June started summer when everything that was green started to turn, July we partied and watched everything turn brown, Aug, the fires started burning away all the brown turning it black, Sept was a lot like May except everything was still brown. Oct the leaves turned and fell now everything was brown and yellow, November was cold, bitter cold, temps would plummet to 60f we would put on our sweaters and jackets to ward off the cold, getting ready for the WINTER we knew was on the way, December the temp dropped again getting down to 50f and out came the parka's so we would not freeze to death if we had to go out. (when my folks retired they moved to Palm Springs and we would get these snow birds from places like Canada and Green Bay that would come down for the winter, it would get down to 30f, or 0c and these people would still be out in shorts and t-shirts, how daffy is that) but we would brave the winter with everything dead, brown, lifeless, waiting through Jan and Feb with much the same temp and some days it would even rain, finally after the long long winter March would arrive and everything would start turning green again the temps would go back to 70 we would pack away our winter cloths having lived through another winter. SNOW, snow is something that you would drive to, to play in, I always loved playing in the snow, then come home and go swimming in the pool.

I often think of that couple from Green Bay, its just down the road from where I live now, and I have been known to ware shorts and t-shirt when the temp is down in the 30's, I use a wind breaker down to 10d, I never put on the parka until its below 10f and I am heading out side for a while, the ground here only has two colors like when I was a kid, except its green and white.

I don't think I would like to live in Northern Saskatchewan but the weather here is not that different from where you are today. Its a nice balance of the seasons, summer could go a bit longer and winter could be a little shorter but for the most part I like it.

River

Ok River. Fall is here. Where is pie? We need pie. Now. Splenda please.

I have this pumpkin out of my garden that I am going to make some pies with, if you want yours with Splenda I will come over and get it.

I am also working on an apple pie.

River

Yes... Apple.. Hmmmm....Lots....

Don't use "Stevia in the Raw".

It absolutely sucks for baking. Makes everything taste bitter.

nope Splenda just like I did for the MOM, making a couple pies, one with sugar, one with Splenda.

River

bounces up and down!

"I get a pie! I get a pie!. Woo hoo! Thanks muchly!"

I am taking a breather, its 4:30 the pie crust is cooling in the frig, the apples are peeled, cored and sliced in a bowls in the frig. All that is left is adding it all together and rolling out the crust, then in the oven. Three apple pies will be cooking later tonight ready for eating tomorrow.

Now I peeled, cored and sliced about 20 or so apples, when I started at the sink my son said "Stop a neighbor has a machine that does all of that." 5 minutes later I have this 1930's model apple slicer thing wooden red handle and all.

If had a suction cup to hold it down on a smooth surface and when you open up the crank and put the apple on the end, then start screwing, as the apple turns there was this little mettle loop that peeled the apple and as you continued it put the apple through this hole which neatly sliced the apple in a spiral like you would a ham while at the same time coring it, when you got to the end you pulled the cored peeled sliced apple off. Two cuts and done. every slice the same size, perfect for making a pie. This little device saved me at least an 1 1/2 hours labor. I am so juiced.

I am going to go online and look for one of these things as I have got to have one of my own.

PIE

River

For all of that, I do hope you use Lard and not some substitute shortening.

The only times i insist on Lard is Pie Crust and Mexy food, if you don't have the refried bean made with lard, you will never understand their goodness. Lard creates a superior flacky crust which is more flavorful too. Today's crusts are soggy messes where they contact the pie innards because they are not made with lard.

Yummy home made <slobber> :p <drool> Pie.

Moi

How many calories in a thought of pie?

I totally agree, biscuits are the same way, used shorting for a long time and they never quite came out the way I wanted them then I switched to Lard, Mantica. I have used it for years when making refried beans and yes I used lard in my crusts. I don't even have that other stuff, its garbage.

River