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  Re: Pie Crust
  By: Ruth Haffly to Ben Collver on Sat Jan 10 2026 05:50 pm

Hi Ruth,

RH> I saw Sean's post, we'll miss him. We met in person in the late 90s when
RH> we met in IL on our way up to NY to pass along some Commodore 64 stuff we
RH> were no longer using. Met at a Cracker Barrel, first time we'd been to one
RH> of them. Then we met again at several of the picnics in the early 2000's.

I'll miss Dave too.  I liked his sense of humor and intentional typos.

Speaking of sewing, yesterday i mended pajamas and sandals. The pajamas
had a draw string through a.. hem?  The dryer had ripped a gap open in
the hem about half way in the middle, and and pulled the drawstring
part way out through that gap.  I used a safety pin to pull the string
back through the hem, and then hand stitched the gap.

The sandals were Keen brand.  The outside of the heel has a triangular
shaped leather piece sewed to three thick nylon straps in different
directions, plus a soft inside liner.  It looked to me like the
connection between the nylon strap and the leather was flimsy to begin
with, and it simply came apart. I used the biggest needle i had.  I cut
a denim patch and put it against the inside liner. I stitched through
the leather, the nylon strap, and the denim patch, and now it seems
thoroughly re-connected.

Here's a classic Pumpkin pie recipe.  I'd probably use less sugar and
cinnamon and more ginger if it were me.  Plus a pinch of clove powder.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Pie
 Categories: Pies
      Yield: 1 Pie
 
           Pastry; for one-crust pie
           - (10")
      3    Eggs
      1 c  Sugar (237 ml)
  2 3/4 c  Canned pumpkin (650 ml)
  2 1/4 c  Evaporated milk (532 ml)
  1 1/2 ts Ground cinnamon (7 ml)
    3/4 ts Salt (4 ml)
    3/4 ts Ground ginger (4 ml)
    1/2 ts Ground cloves (2 ml)
 
  Heat oven to 425?F (218?C). Prepare pastry. Beat eggs slightly with
  hand beater; beat in remaining ingredients. Place pastry-lined pie
  plate on oven rack; pour in filling. Bake 15 minutes.
  
  Reduce oven temperature to 350?F (176?C). Bake until knife inserted
  in center comes out clean, 55 minutes longer. Refrigerate until
  chilled, at least 4 hours.
  
  Recipe FROM: Betty Crocker's Cookbook, General Mills, Inc, 1986
  
  Recipe FROM: 
 
MMMMM
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