Arghhhhhhhh!!!!!!!

Last night was the 97th Grey Cup  pitting my Saskatchewan Roughriders against the Montreal Alouettes.
My Riders were a nine point underdog but were dominating the Alouettes when I headed off to bed with a fever after 3/4 of the game confident of a Rider victory. I woke up to see the Alouettes' last play of the game winning  field goal.Arghhhhhhhhh!!!!!!!!
28/27 Win.

Oh all those helments and the sacrifices of all those watermelons.
To my American friends Canada invented North American style football which was introduced to the States by us Canucks.
We also gave you basketball, however the game we Canadians are famous for, hockey was invented by the Dutch..Go figure.
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Schmaltz & Grebenes

Ingredients

Chicken skin

1 lb Chicken fat

1 sm Onion; diced

1/4 c Water

Preparation

  Cut chicken skin and fat into 1-inch squares. Place chicken fat, skin, onion, and water in a heavy saucepan over a very low flame. Simmer gently until all the fat has been rendered and the chicken skin is crisp and brown. Strain schmaltz (refrigerate). Drain grebenes (cracklings). Note: Schmaltz is used for shortening and seasoning in chopped liver or lokchen kugel or eaten plain by grebenes lovers.

Apple Butter - Mmmmmmmmmmmmmm

Apple Butter

4 lbs. Apples - washed and quartered

4 cups sugar

2 cups water

1 cup cider vinegar

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon clove
salt

Toss all the ingredients into a crock pot, cook over night. Cool and work through a fine mesh sieve. Eat and enjoy.