Bullet Points for Easter

• First, I'd like to wish a Happy Easter to all my LJ friends!
  
  
  Easter, a day of rejoicing followed by a week of egg salad.
  
  
• I will be going to my friend George's house for Easter dinner this afternoon. George is making a ham. I am bringing scalloped potatoes which I made up last night. I am also bringing a Squash Pie.
  
  
• I have never made Squash Pie before, or even eaten any. I found the recipe for it, handwritten in my grandmother's cookbook. The recipe was from my great-grandmother, Annie Riley, and would likely be over a century old. My father used to rave about how wonderful his grandmother's squash pie was, so I decided to try making some. Last Fall, I bought a Hubbard Squash at the farmer's market. Hubbard Squash are those big, dark-green, funny shaped squash, that seem to be hard to find these days. I halved and baked the squash in the oven, then scooped out the flesh and put it through a blender. I then froze it in 3-cup containers for future use. The recipe makes two 9" pies, which are now cooling on the kitchen table. I am excited and anxious to see what it tastes like!!
  
  
• For those of you keeping score, Syracuse has won the snow race by an avalanche this year!!!
  
  
  
• Here is the Squash Pie recipe:
  
  Annie Riley's Squash Pie
  
  3 cups Hubbard or Winter Squash
  2 cups hot milk
  1 cup sugar
  ½ teaspoon cinnamon
  a little nutmeg
  2 well beaten eggs
  pie crust for two 9 inch pies
  
  Mix the ingredients in a bowl, adding the eggs last. Pour into the pie shells. Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees and bake about 45 minutes to an hour longer or until a toothpick stuck in the middle comes up clean.