so I finally got around to making this sauce. I modified the recipe somewhat: 3 bhut jolokia 1 8oz can pumpkin 2 cups apple cider vinegar 1 cup distilled water 1 tbsp brown sugar 1 tsp white sugar 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1/2 tsp salt 1/2 tsp ginger 32oz pre boil 25 oz post boil. pH came in at 3.6 pre boil. my wife thinks it's too hot, but she's not a fan of cinnamon (if I make it again I'll be reducing the cinnamon by half). I think it's delicious. thank you for the idea. as you said, it's probably more of a novelty item, but so what? on first taste I had no idea what I'd ever use it for. after trying it a few more times in the cooking process, it's starting to seem more versatile. I'll definitely be bringing a bottle with me to thanksgiving dinner.

Kathe, This is a fabulous table. The colors are totally fall. I tried to read about Mr. Pheasant, but when I clicked on the link, it was just your banner(totally cool BTW) and nothing that told me about his story. : ( He is a great CP and I have his twin and the partner, (clearance last yr. at HL.) Mine are on my mantel. I hope you have a Happy Thanksgiving. Maybe you can Skye in with his family in Canada?? Great job. TFS, Candy

Hope everyone had a good long weekend.

And a happy turkey day from me too!! My hope for all my friends in "Canadia" is that their turkey is done without the breast being dry, that the gravy is flavorful and neither lumpy nor "skinny", that the stuffing is just the way you like it and all your pies yummy with flaky crusts, lushous interiors and lots of whipped cream. Linda c