Sunday, October 11, 2020

I picked the right day to come over to Texada. Friday was an absolute gale and Saturday was supposed to be nasty as well. Pat and I looked at the weather forecasts and thought an earlier ferry on Saturday was my best bet. The crossing was glorious and I even stood out in the sun while I waited to load on the Powell River side. The rest of the day was nice but it is back to heavy rain today.

When I contemplated pumpkin pie for our Thanksgiving dinner I didn’t know how I would manage it – taking all the ingredients to Texada seemed like a better idea than trying to do a walk-on with a pie. Christy suggested I buy a pumpkin pie filling so that’s what I did. I thought the pie filling would just need to go into the shell but there was an egg and evaporated milk involved as well. So really, all the filling gained me was not having to have a bunch of spices.

I got the filling ready after breakfast this morning and pre-heated the oven. The pie filling fit nicely into the shell and into the oven it went. It needed to bake at a higher temperature for 15 minutes and then for 35-45 minutes at a lower temperature. I set the timer and when it went off I reset the oven and again set the timer. After the expected amount of time I tested the filling but it wasn’t ready. The pie went back in the oven for another 15 minutes, then another 10 minutes and finally I called in the expert (Pat) for help.

Turned out that when I turned the timer off the very first time what I actually did was turn the oven off. So from that point on the pie wasn’t cooking at all. We sorted out what my problem was, reset everything and Pat took over for the rest of the process.

I’m thankful today for many things, and this pumpkin pie is just one of them.