| | | | | | Old Farmer's Almanac Stript of all their recent splendour ,
Are the trees of yonder wood;
Thus all nature must surrender,
And confess the change is good.
—The Old Farmer’s Almanac, 1976  To Your Health
Looking forward to some big feasts this season? Here are a few ways to avoid heartburn: - Eat slowly and chew thoughtfully.
- Wear loose clothing. Loosen your belt to prevent pressure on your stomach.
- Avoid overeating. Fill your plate only once, with a reasonable amount of food.
- Avoid alcohol, caffeine, carbonated drinks, chocolate, fatty or fried foods, mint, tomatoes, and spicy foods.
- Avoid bending over just after the meal.
- Take a walk or undertake some other light exercise an hour or two after eating.
- Wait at least 3 hours before lying down. Before you fall asleep, elevate your head with an extra pillow.
For heartburn, take a teaspoon of carbonate of soda dissolved in sweetened water.
–Mrs. E.A. Howland, The American Economical Housekeeper and Family Receipt Book, 1852
Did You Know November 18, 1931
Canada’s record wind speed of 126 mph (203 kph) was recorded at Cape Hopes Advance, Ungava Peninsula, Quebec.  November 19, 1863
President Abraham Lincoln delivered the Gettysburg Address.
Recipes Making a pie is a comforting experience and a lot easier than most people think. The art is in the crust which needs to be light and flakey and hold together well. 
Some pointers about making pies: -
To avoid a tough piecrust, don’t over mix or overwork the dough. -
To keep dough from sticking to your countertop, roll out the crust between two sheets of lightly floured wax paper. -
Fruit pies are the easiest to make. Use only fresh or frozen fruit, not canned. -
To avoid a soggy bottom crust in your fruit pies, get the filling into the crust and oven quickly. -
Bake a pie only on the center rack of the oven. -
Make the top crust slightly thinner than the bottom crust to help maintain the structure of the pie. These pie recipes come from our readers' kitchens.
Pecan Pie
Pumpkin Chiffon Pie
Classic Apple Pie
Basic Pie Crust Yield: This makes enough pie crust for one two-crust (9-inch) pie or two 9-inch shells. The dough should be carefully rolled, very lightly from the center to the edges to a size somewhat larger than the pie pan it is to fill. - 2 cups flour
- 3/4 cup shortening
- 1 teaspoon salt
Sift together the flour and salt upon a board or marble surface and cut in the shortening with a pastry blender or 2 knives until thoroughly mixed and like coarse sand. Make a paste of 1/4 cup flour and 1/4 cup cold water and add to the above mixture quickly and lightly with a fork. Shape into a ball, cover the dough and chill thoroughly. When chilled roll the dough out on a lightly floured surface. With a little practice it is easy to make good pie crust, but if you are inexperienced, or in a hurry, the commercially prepared sticks make excellent pie crust too. Wit and Wisdom In the decay of the Moon, a cloudy  morning bodes a fair afternoon.
If trees show buds in November, the winter will last until May. Shannon made me | | | | | | | |
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