**#0382 Sugar and Spice Bounty Hunter and U.S/W~W ~ Supreme court Judge marshall of the Military!: DOH Commercial Shellfish Closures Inbox WA DOH Environmental Public Health Unsubscribe Attachments Wed, Sep 30, 12:14 PM (2 days ago) to me The following updates apply to Commercial Shellfish Harvesting only. A list of recent growing area closures and openings can be found on our online Growing Area Closure Report and current classification information can be viewed on our Commercial Shellfish Map Viewer. Recreational harvesting information is available on our Shellfish Safety Map. Updates: Sequim Bay is now closed to the harvest of Manila clams due to 134 micrograms of PSP toxin, in addition to littleneck clams and butter clams. Please do not reply directly to this message; this mailbox is not monitored. For questions about current commercial shellfish closures please contact Tracie S. Barry at tracie.barry@doh.wa.gov. Tracie S. Barry Marine Biotoxin Specialist, Shellfish Licensing & Certification Section Office of Environmental Health & Safety Environmental Public Health Washington State Department of Health tracie.barry@doh.wa.gov 360-688-3114| www.doh.wa.gov Shellfish Growing Areas Closures093026.pdf

Friday, October 2, 2026

DOH Commercial Shellfish Closures Inbox WA DOH Environmental Public Health Unsubscribe Attachments Wed, Sep 30, 12:14 PM (2 days ago) to me The following updates apply to Commercial Shellfish Harvesting only. A list of recent growing area closures and openings can be found on our online Growing Area Closure Report and current classification information can be viewed on our Commercial Shellfish Map Viewer. Recreational harvesting information is available on our Shellfish Safety Map. Updates: Sequim Bay is now closed to the harvest of Manila clams due to 134 micrograms of PSP toxin, in addition to littleneck clams and butter clams. Please do not reply directly to this message; this mailbox is not monitored. For questions about current commercial shellfish closures please contact Tracie S. Barry at tracie.barry@doh.wa.gov. Tracie S. Barry Marine Biotoxin Specialist, Shellfish Licensing & Certification Section Office of Environmental Health & Safety Environmental Public Health Washington State Department of Health tracie.barry@doh.wa.gov 360-688-3114| www.doh.wa.gov Shellfish Growing Areas Closures093026.pdf

DOH Commercial Shellfish Closures Inbox WA DOH Environmental Public Health Unsubscribe Attachments Wed, Sep 30, 12:14 PM (2 days ago) to me The following updates apply to Commercial Shellfish Harvesting only. A list of recent growing area closures and openings can be found on our online Growing Area Closure Report and current classification information can be viewed on our Commercial Shellfish Map Viewer. Recreational harvesting information is available on our Shellfish Safety Map. Updates: Sequim Bay is now closed to the harvest of Manila clams due to 134 micrograms of PSP toxin, in addition to littleneck clams and butter clams. Please do not reply directly to this message; this mailbox is not monitored. For questions about current commercial shellfish closures please contact Tracie S. Barry at tracie.barry@doh.wa.gov. Tracie S. Barry Marine Biotoxin Specialist, Shellfish Licensing & Certification Section Office of Environmental Health & Safety Environmental Public Health Washington State Department of Health tracie.barry@doh.wa.gov 360-688-3114| www.doh.wa.gov Shellfish Growing Areas Closures093026.pdf

No comments:

OLD FASHIONED CARMEL PECAN CANDY RECIPE

Make classic, old-fashioned Caramel Pecan Clusters at home using a quick, easy-melting method with simple pantry ingredientsIngredients1 package (14 oz) soft caramels, unwrapped3 tablespoons butter2 tablespoons water (or heavy cream for extra richness)2 cups chopped or whole pecans1 pound chocolate (milk or dark), broken into pieces (optional for dipping) DirectionsPrepare the pan: Line a baking sheet with parchment paper.Melt the caramel: Combine the unwrapped caramels, butter, and water in a microwave-safe bowl. Microwave on high in 30-second bursts, stirring in between, until smooth and completely melted (about 3 minutes total).Add the pecans: Stir the pecans right into the warm caramel until fully coated.Form clusters: Drop the mixture by spoonfuls onto your prepared parchment paper. Put the tray in the fridge or freezer for 15 to 20 minutes to set.Coat in chocolate (Optional): Melt your chocolate in the microwave in short intervals until smooth. Dip each chilled caramel-pecan cluster into the melted chocolate, then place it back on the parchment paper to dry

OLD FASHIONED DIVINITY CANDY RECIPE

Old-fashioned divinity candy is a light, cloud-like Southern confection made by streaming hot sugar syrup into whipped egg whites and folding in chopped pecans IngredientsGranulated sugar: 2¼ cupsLight corn syrup: ½ cupWater: ½ cupSalt: ⅛ teaspoonEgg whites: 2 large (at room temperature)Vanilla extract: 1 teaspoonChopped pecans: ½ cup to 1 cup InstructionsPrep your station: Line large baking sheets with parchment paper or waxed paper.Boil the syrup: In a saucepan, combine the sugar, water, corn syrup, and salt. Cook over medium heat, stirring until the sugar dissolves. Then, cook without stirring until the mixture reaches 260°F (127°C) on a candy thermometer.Whip the egg whites: Just before the syrup reaches the target temperature, beat your room-temperature egg whites in a stand mixer on high speed until stiff peaks form.Combine slowly: Remove the hot syrup from the heat. With the mixer running on high, very slowly stream the hot syrup into the egg whites. This should take about 2 full minutes.Beat until set: Continue beating on high until the mixture holds its shape, loses its glossy sheen, and becomes matte/stiff (usually 5 to 10 minutes).Add mix-ins: Quickly stir in the vanilla extract and chopped pecans.Drop and dry: Working quickly with two greased spoons or a small scoop, drop rounded tablespoonfuls onto the prepared paper. Let them dry and set completely at room temperature (which can take anywhere from a few hours to overnight depending on humidity). ( TO MAKE DIFFERENT ADD CANDY OR ANYTHING YOU LIKE )

OLD FASHIONED CHOCOLATE COVERED CHEERIES RECIPE

To make classic old-fashioned chocolate-covered cherries at home, you wrap maraschino cherries in a simple sugar fondant and dip them in melted chocolate. Ingredients1 jar (10–13 oz) maraschino cherries with stems3 tbsp unsalted butter, softened3 tbsp light corn syrup2 to 3 cups powdered sugar1/2 tsp almond or vanilla extract1 lb chocolate melting wafers or semi-sweet chocolate chips1 tsp coconut oil or vegetable shortening (optional, for thinning chocolate InstructionsDry the cherries: Drain the cherries and place them on paper towels. Pat them completely dry so the fondant and chocolate will stick Make the fondant: In a medium bowl, mix the softened butter, corn syrup, and extract until smooth. Gradually stir in the powdered sugar until a stiff, dough-like fondant forms Wrap the cherries: Pinch off about 1 teaspoon of the fondant, flatten it in your hand, and wrap it completely around a dried cherry Place the fondant-wrapped cherries on a parchment-lined baking sheet. Chill them in the refrigerator for 15 to 30 minutes until firm. Melt the chocolate: Combine the chocolate and coconut oil or shortening in a microwave-safe bowl or double boiler. Melt slowly in short increments, stirring until smooth Dip and set: Hold each cherry by the stem and dip it into the melted chocolate. Let any extra drip off, then place it back on the parchment paper. Chill in the fridge until the shell is hard

OLD FASHIONED MINCE-MEAT PIE RECIPE

An old-fashioned mincemeat pie combines spiced beef, beef suet, dried fruits, apples, and brandy For the Mincemeat FillingBeef: 1 lb lean beef (like chuck or round steak), boiled and finely choppedBeef Suet: 1/2 cup finely chopped suet (or vegetable shortening)Apples: 2 cups peeled, cored, and finely chopped tart apples (like Granny Smith)Dried Fruit: 1 cup raisins and 1/2 cup dried currantsCitrus: 2 tbsp candied lemon or orange peel, choppedLiquid: 1/2 cup apple cider and 2 tbsp cider vinegarSweetener: 1/2 cup brown sugar and 2 tbsp molassesSpices: 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp allspice, and 1/2 tsp ground nutmegAlcohol: 1/4 cup brandy or sherry For the PastryDouble Pie Crust: Prepared homemade pastry for a 9-inch double-crust pieWash: 1 large egg (beaten, optional for brushing the top crust) Make the MincemeatSimmer the Beef: Place the beef in a saucepan, cover with water, and simmer until tender (about 1 to 1.5 hours). Cool and chop the meat into very small, fine cubes.Combine Ingredients: In a large pot, combine the chopped beef, suet, apples, raisins, currants, candied peel, cider, vinegar, brown sugar, molasses, and spices.Simmer: Cook the mixture over low heat for about 1 to 2 hours, stirring often until the apples are tender and the liquid thickens.Add Alcohol: Remove from the heat and stir in the brandy or sherry. Let the mixture cool. (Note: Traditional mincemeat develops a richer flavor if covered and stored in the refrigerator for a couple of weeks before baking) Preheat the Oven: Set your oven to 425°F (220°C).Line the Pan: Roll out half of the pastry dough and fit it into a 9-inch pie plate.Add Filling: Pour the prepared mincemeat filling into the pastry-lined pie plate.Top Crust: Roll out the second piece of pastry and place it over the filling. Trim, seal, and crimp the edges together with your fingers or a fork. Cut a few small slits in the top crust to let steam escape.Brush and Bake: Brush the top crust with the beaten egg for a golden finish. Bake for 15 minutes at 425°F, then lower the temperature to 375°F (190°C) and bake for another 30 to 35 minutes until the crust is golden brown and the filling is bubbly.Cool: Allow the pie to cool completely before slicing

OLDFASHIONED GREEN BEAN CASSORLE RECIPE

You can make a classic, old-fashioned green bean casserole in about 40 minutes using simple canned staples and crispy fried onions Ingredients1 can (10.5 ounces) cream of mushroom soup1/2 cup milk1/4 teaspoon black pepper2 cans (14.5 ounces each) green beans, drained1 1/3 cups French's Crispy Fried Onions, divided InstructionsPreheat your oven to 350°F (175°C).Mix the cream of mushroom soup, milk, and black pepper directly in a 1.5-quart casserole dish.Stir in the drained green beans and 2/3 cup of the crispy fried onions.Bake uncovered for 30 minutes until the mixture is hot and bubbling around the edges.Top the casserole with the remaining 2/3 cup of crispy fried onions.Bake for another 5 minutes until the onions on top are golden brown. (I ADD 2 TABLESPOONS OF BROWN SUGAR WHEN I MAKE IT AND I USE CAMPBELLS MUSHROOM SOUP AND I ADD MUSHROOMS AS WELL)

OLD FASHIONED TURKEY RECIPE AND TURKEY RUB SPICE

Roast an old-fashioned turkey by covering the breast with thin slices of salt pork or bacon to keep the meat moist, roasting it at a moderate temperature, and browning the skin at the end. Ingredients1 whole turkey (12 to 14 pounds), neck and giblets reservedKosher salt and freshly ground black pepper1/4 pound salt pork, rind removed and cut into thin slices (or thick-cut bacon)1 large onion, quartered2 stalks celery, choppedFresh herbs (sage, thyme, and rosemary sprigs)Kitchen twine InstructionsPrep the Oven and Bird: Preheat your oven to 325°F (165°C). Clean the turkey, remove the giblets, and pat the dry interior and exterior thoroughly with paper towels. Season the cavity generously with salt and pepper, then stuff with the onion, celery, and fresh herb sprigs.Truss and Lard: Tie the turkey legs together with kitchen twine and tuck the wing tips underneath the body. Lay the thin slices of salt pork or bacon directly over the entire turkey breast. This traditional "larding" technique melts rich fat slowly over the white meat to prevent it from drying out.Roast Low and Slow: Place the turkey on a rack in a roasting pan, breast-side down (or breast-side up if you prefer traditional modern browning). Roast at 325°F for roughly 2 to 2.5 hours, until an instant-read thermometer inserted into the thickest part of the breast reaches about 130°F (54°C).Crisp the Skin: Remove the pan from the oven and increase the temperature to 450°F (230°C). Carefully lift off and discard the salt pork slices. If the bird was breast-side down, gently flip it breast-side up. Return to the hot oven for 30 to 45 minutes, until the skin is deep golden brown and crisp, and a thermometer reads 160°F (71°C) in the breast and 175°F (79°C) in the thigh.Rest and Carve: Transfer the roasted turkey to a large cutting board and let it rest uncovered for 20 to 30 minutes before carving so the juices settle. Use the leftover pan drippings to whip up a classic homemade giblet gravy (i use cooking bags ,it makes the turkey more juicey and moist and you dont have to bast it all the time, buy a turkey cooking bag at the grocery store and you put 4 tablespoons of cooking oil in it and about a half cup of flour and you hold the opening close and shake the bag to put the oil and flour all over the inside of the cooking bag, and then you place the turkey in the bag and i use 4 butter cubes and i always use real butter and i place that in the cavity of the turkey add water about 4 cups of water in the bag maybe a little more and i always buy turkey rup spices to put on top of the turkey but before that i put oil on top of the turkey in the turkey bag all over the turkey then turkey rub spices them i close the bag and pock 4 holes in the top and put in the oven. now this actually cooks the turkey a little faster . Savory Turkey Rub IngredientsMix these individual McCormick spices together to create the classic blend:2 tbsp McCormick Poultry Seasoning (or Rubbed Sage)1 tbsp McCormick Paprika1 tbsp Lawry's Seasoned Salt2 tsp McCormick Garlic Powder1 tsp McCormick Ground Black Pepper3/4 tsp McCormick Ground Nutmeg Alternative Pre-Made BlendsIf you prefer a ready-made single jar rather than mixing spices, you can use:McCormick Poultry Seasoning (a traditional blend of thyme, sage, and other spices)McCormick Grill Mates Sweet & Smoky Rub (often used for grilling or smoking poultry)

OLD FASHIONED CHRISTMAS FRUIT CAKE RECIPE

OLD FASHIONED CHRISTMAS FRUIT CAKE RECIPE old-fashioned southern Christmas fruitcake combines plump soaked fruits, warm spices, and chopped pecans for a rich, traditional holiday dessert. Ingredients1 pound golden raisins1 pound chopped dates1/4 pound dried currants2 cups brandy (divided use, or substitute orange/grape juice)1/2 cup freshly squeezed orange juice1 cup unsalted butter, softened1 cup granulated sugarZest of 1 orange1/2 cup molasses2 teaspoons vanilla extract5 large eggs, room temperature2 cups all-purpose flour1 teaspoon fine sea salt1/2 teaspoon baking soda1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground nutmeg1 1/2 teaspoons ground cloves1 1/2 teaspoons ground allspice1/2 pound chopped pecans Instructions Soak the Fruit: Combine the raisins, chopped dates, currants, 1 cup of brandy, and orange juice in a large bowl. Cover and let it sit at room temperature for at least 24 hours so the fruit plumps up.Prep the Oven and Pans: Preheat your oven to 275°F (135°C). Grease two 8x4-inch loaf pans and line them thoroughly with parchment paper or heavy brown paper.Mix Dry Ingredients: Sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a separate bowl. Toss the chopped pecans and a couple of tablespoons of the dry mix into the soaked fruit so the nuts and fruit stay suspended in the batter.Cream Butter and Sugar: Beat the softened butter and granulated sugar together in a large bowl until light and fluffy. Add the orange zest, molasses, and vanilla extract. Beat in the eggs one at a time. Combine Batter and Fruit: Gradually blend the dry flour mixture into the wet butter-egg mixture. Fold in the soaked fruit and pecan mixture using a sturdy spatula or wooden spoon until completely combined.Bake Low and Slow: Divide the heavy batter evenly between your prepared loaf pans, smoothing the tops. Bake for about 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean.Cool and Feed: Let the cakes cool completely in their pans. Poke small holes across the top of the cooled cakes using a skewer and brush or drizzle the remaining 1 cup of brandy over them. Wrap tightly in parchment paper and foil, then age in a cool place or the refrigerator for weeks before slicing YOU CAN ADD ICEING ON TOP OF IT AS WELL.

OLD FASHIONED AMBROSIA SALAD RECIPE (1950S BETTY CROCKER

Old-Fashioned Ambrosia Salad Recipe An old-fashioned creamy ambrosia salad is a retro dessert combining mandarin oranges, pineapple, coconut, mini marshmallows, and a lightly sweetened sour cream and whipped topping mixture Ingredients1 can (15–20 oz) mandarin oranges, drained very well1 can (20 oz) crushed pineapple or pineapple tidbits, drained very well1 ½ cups mini marshmallows1 cup sweetened shredded coconut¾ cup maraschino cherries, drained and patted dry1 cup sour cream1 cup whipped topping (or freshly whipped heavy cream)½ cup chopped pecans InstructionsDrain the fruit: Pat the drained mandarin oranges and pineapple dry with paper towels to remove excess moisture. Do the same with the maraschino cherries Mix the base: In a large bowl, gently fold together the sour cream and whipped topping until smooth Combine: Slowly fold in the drained fruit, mini marshmallows, shredded coconut, and pecans using a gentle folding motion to keep the texture airy Chill: Cover the bowl and refrigerate for at least 1 to 2 hours before serving to let the flavors blend

OLD FASHIONED TURKEY STUFFING RECIPE

Make a classic, buttery Traditional Thanksgiving Stuffing using dried bread cubes, fresh herbs, and aromatic vegetables baked to a golden crisp. IngredientsFor the full list of ingredients including crusty bread, unsalted butter, onions, celery, garlic, fresh herbs (sage, thyme, parsley), broth, and eggs, Dry the bread: Heat your oven to 350°F, toast the bread cubes on a baking sheet for 30 minutes, and let cool.Sauté the aromatics: Cook diced onions, celery, garlic, and seasonings in butter, add a splash of broth, and stir in the fresh herbs.Mix and combine: Whisk the remaining broth, eggs, salt, and pepper, then gently combine with the dried bread and cooked vegetables.Bake and crisp: Transfer to a baking dish, dot with remaining butter, cover with foil, bake at 350°F for 25 minutes, then uncover and bake 15 minutes more until golden. ( i also add turkey gravey in the mix and turkey liver and hearts all cut up)

OLD FASHIONED CREAM PUFFS RECIPE

Old-fashioned cream puffs feature light, airy choux pastry shells filled with rich vanilla cream and dusted with powdered sugar IngredientsPastry Shells1 cup water½ cup (1 stick) unsalted butter¼ teaspoon salt1 cup all-purpose flour4 large eggs (room temperature) Cream Filling1 package (3.4 oz) instant vanilla pudding mix½ cup cold milk2 cups heavy whipping cream¼ cup powdered sugar (plus extra for dusting)1 teaspoon vanilla extract DirectionsMaking the Pastry ShellsPreheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Combine water, butter, and salt in a medium saucepan over medium heat. Bring the mixture to a rolling boil until the butter melts completely Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a thick ball and pulls away from the sides of the pan (about 1 minute) Beat in the eggs one at a time, mixing completely after each egg until the dough becomes smooth and glossy Spoon or pipe 2-inch mounds of dough onto your prepared baking sheet, leaving space between each puff Bake at 400°F for 35 to 40 minutes until they turn deep golden brown. Do not open the oven door during the first 15 minutes Poke a small hole in the side of each puff to let steam escape, then let them cool completely on a wire rack Making the Filling and AssemblingWhisk the instant vanilla pudding mix with the cold milk in a medium bowl until it thickens.Whip the heavy cream, powdered sugar, and vanilla extract in a separate chilled bowl until stiff peaks form.Gently fold the pudding mixture into the whipped cream until smooth.Slice the cooled pastry shells horizontally across the middle or pipe the filling directly inside using a small hole.Spoon or pipe the vanilla cream generously into the bottom shells, replace the tops, and dust with powdered sugar. Spoon or pipe the vanilla cream generously into the bottom shells, replace the tops, and dust with powdered sugar. ( CUT THEM IN HALF AND PUT VANILLA BEAN ICE CREAM A SCOOP OR HOME MADE WHIP CREAM PUT THE TOP BACK ON AND PUT POWDERED SUGAR ACROSS THE TOP AND DRIZZLE WITH CHOCOLATE SAUCE YUMMY)

OLD FASHIONED RUM BUNDT CAKE RECIPE

Golden Rum Cake features chopped walnuts baked right into a buttery bundt cake and a rich rum syrup poured over top. IngredientsFor the Cake1 cup chopped walnuts1 package (15.25 oz) yellow cake mix1 package (3.4 oz) instant vanilla pudding mix4 large eggs½ cup dark rum½ cup water½ cup vegetable oil For the Rum Glaze½ cup unsalted butter1 cup granulated white sugar¾ cup water (divided: ¼ cup for boiling, plus remaining)½ cup dark rum (stirred in after removing from heat InstructionsPreheat and Prep: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch bundt pan Add Nuts: Sprinkle the chopped walnuts evenly across the bottom of the greased bundt pan Mix Batter: In a large bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the eggs, ½ cup of dark rum, ½ cup of water, and vegetable oil. Beat with a hand mixer for about 2 to 3 minutes until smooth. Bake: Pour the batter evenly over the walnuts in the pan. Bake for about 50 to 60 minutes, or until a wooden toothpick inserted into the center comes out clean Make the Glaze: While the cake bakes, combine the butter, white sugar, and ¼ cup of water in a saucepan over medium heat. Bring to a boil, stirring constantly, and let it cook for about 5 minutes until it thickens slightly. Remove the pan from the heat and carefully stir in the remaining ½ cup of dark rum Soak the Cake: Let the baked cake cool in the pan for 10 minutes. Invert the cake onto a serving plate. Poke small holes over the top of the warm cake using a skewer or toothpick, then slowly brush or spoon the warm rum glaze over the top and sides, letting the liquid soak deeply into the crumb. Repeat until all the glaze is absorbed

HAUNTED HALLOWEEN GINGER BREAD HOUSE RECIPE

You can bake a spooky centerpiece using the Haunted Halloween Gingerbread House recipe Ingredients½ cup salted butter1 cup brown sugar1 cup molasses2 tbsp ground cinnamon1 tbsp ground ginger½ tsp ground cloves1 tsp salt½ cup water6 cups all-purpose flour InstructionsMelt the base: Heat butter, brown sugar, molasses, spices, salt, and water in a saucepan until melted and smooth. Let it cool slightly.Add flour: Stir in the flour to form a stiff dough. Chill the dough for at least 2 hours.Cut shapes: Roll out the dough and cut out walls, roof panels, and other spooky shapes using a template.Bake: Bake at 350°F (175°C) for 12–15 minutes until firm. Cool completely before assembly.Assemble and decorate: Use thick royal icing to glue the walls and roof together. Decorate with candy, chocolate, and eerie details.

OLD FASHIONED CANDY YAMS RECIPE

Make old-fashioned stovetop candied yams by simmering fresh sweet potatoes in a rich, buttery sugar syrup with warm spices Ingredients3 lbs fresh sweet potatoes (or orange-fleshed yams), peeled and sliced into 1/2-inch rounds1 stick (1/2 cup) unsalted butter3/4 cup dark brown sugar, packed3/4 cup granulated white sugar1 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground ginger1 tsp vanilla extract1/4 tsp salt2 tbsp fresh orange juice or a splash of water to start the liquid ( I USE PUMPKIN PIE SPICE BY MCCORMICK ) Prep the potatoes: Wash, peel, and slice the sweet potatoes into even 1/2-inch rounds or thick chunks Make the base: Place a heavy-bottomed pot over medium heat. Add the butter, brown sugar, white sugar, orange juice, and spices. Stir until the butter melts and the sugars dissolve into a thick syrup Coat and simmer: Add the sliced sweet potatoes to the pot, stirring gently so every piece is coated in the syrup Cover and cook: Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 40 to 50 minutes, stirring occasionally, until the potatoes are fork-tender Thicken the glaze: Remove the lid during the final 10 minutes of cooking. Turn the heat up slightly to medium so the liquid bubbles down, thickens, and creates a rich, sticky glaze that coats the yams Serve: Remove from the heat and let rest for a few minutes so the syrup thickens further before serving warm ( I ALSO PUT TINEY MARSHMELLOWS ON THE TOP OR I USE THE FLUFF MARSHMELLOWS IN A JAR

OLD FASHIONED PUMPKIN PIE RECIPE

You can bake a classic 1950s Libby's Old Pumpkin Pie using simple pantry staples and a classic spice blend Ingredients1 unbaked 9-inch deep-dish pie crust3/4 cup white sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs15-ounce can 100% pure pumpkin12-fluid-ounce can evaporated milk (I USE PUMPKIN SPICE INSTEAD OF THESE SPICES YOU CAN BUUY IT IN THE SPICE ISLE AT THE GROCERY STORES I USE MCCORMICK BRAND). InstructionsPreheat your oven to 425°F (220°C).Whisk the sugar, cinnamon, salt, ginger, and cloves in a small bowl.Beat the eggs lightly in a large bowl, then stir in the pumpkin and your dry spice mixture.Gradually stir in the evaporated milk until the filling is smooth and completely combined.Pour the mixture into your unbaked pie crust.Bake at 425°F for 15 minutes, then lower the temperature to 350°F (175°C) and bake for another 40 to 50 minutes until the center is set.Cool completely on a wire rack before slicing and serving HAPPY HOLIDAYS! YUMMY!

OLD FASHIONED PUMPKIN PIE RECIPE

OLD FASHIONED PLUM JELLY RECIPE JUST LIKE MY GRANDMA ANNIE-MAE DUCKWORTH-SIMON ALWAYS MADE ME.

Old-fashioned plum jam requires just fresh plums and sugar, relying on the natural pectin in the fruit skins to thicken into a rich, glossy spread 4 pounds fresh ripe plums (washed, pitted, and quartered; leave the skins on for natural flavor and setting power)3 to 4 cups granulated sugar (use less if your plums are naturally sweet, or up to 5 cups if they are tart)1 tablespoon fresh lemon juiceOptional: 1/2 cup water (to help start the juice-release if your plums are firm) Combine the quartered plums and sugar in a large bowl or pot. Stir well, cover, and let sit at room temperature for several hours or overnight so the natural juices release. Simmer down: Transfer the mixture to a wide, heavy-bottomed pot. Add the lemon juice and water (if using). Bring to a simmer over medium heat, stirring frequently to dissolve any remaining sugar and prevent scorching Mash and cook: Cook the mixture down for about 15 to 30 minutes, using a spoon or potato masher to break the softened plums down to your preferred texture Test the set: Place a small plate in the freezer beforehand. Spoon a tiny drop of hot jam onto the cold plate and let it rest for 2 minutes. Nudge it with your finger; if it wrinkles and doesn't run like liquid, it is ready Jar it: Ladle the hot jam into clean, dry jars, wipe the rims clean, and seal tightly. Process in a boiling water bath for 10 minutes if you want it shelf-stable for up to a year, or simply let it cool and store it in the refrigerator

United States Court of Appeals 2nd Circuit (.gov) https://www.ca2.uscourts.gov › clerk › calendars › feder... Monday, September 7, 2026, Labor Day ; Monday, October 12, 2026, Columbus Day ; Wednesday, November 11, 2026, Veterans Day ; Thursday, November 26, 2026. my home school will start on sep. 14, 2026 and will run to june 2026. and if i choose to do summer school next summer ill let you know. as of now im in PORTLAND,OREGON and soon ill be traveling through OREGON to ARIZONA to write letters and lawsuits and more about what people did to me my whole life and my real families lives as well as the real victims and animals, i will however keep doing home school on my travels and adventures i hope to see you on my page for home school. thank you ,#0382 NAOMI LYNN SIMON AND MORE WORLD WIDE AND LIVE. ( I HOPE YOU ALL HAD A GREAT SUMMER AND FALL IS ALMOST UPON US)