Nona: What did you think of the wind that blew threw town on Sunday?

Stormy Chaserski Dear Stormy: That wind was something, let me tell you. I had spent all morning in the beauty parlor. Good thing I had a coupon, because if I would have spent the full $9.76 and had my hair whipped around like it was, I’d have been real steamed.

I actually made out pretty good during the whole ordeal. My trailer blew down the road a little bit, and I’m actually overlooking the river now. I figure that view has got to be worth something, even if I did have to agree to go out with Reggie the Roofer, who volunteered to fix my shingles in exchange for my going to the smoker over at the Legion Hall next weekend.

I know for a fact that there are three guys in town still searching high and low for their toupees. Actually, only one of them is still looking. The other guys actually found each others in the debris, and they were each wearing the wrong head of hair for a couple days. Blondie Blondkowski and Red McGinger got their hair situation straightened out over the weekend. However, Jiminy Johnson now is known as Baldy around town, since he can’t find his wig anywhere. I guess that beats Jiminy anyways.

The wind came through town so strong that Chompers Ciolkowiak lost her teeth, and they found them a mile away stuck in the backside of a heifer. It took three rinses of Listerine before she had the courage to put them back into her mouth. She’s missing a front tooth now, so she’s going to be able to go shopping in Medford without anyone thinking she’s an outsider anymore.

We heard that the happy hour gang at Stosh’s didn’t move a muscle when the sirens were going off. They said the fellas were ready to go down with the ship. With the amount of wind coming from those blowhards everyday, there’s always a storm of some kind in town.

This is the week every year that Nona reveals her famous pumpkin pie recipe.

Class is in session. Let’s make Thanksgiving great again!

The Perfect Pumpkin Pie INGREDIENTS FOR THE CRUST

1-1/2 cups all-purpose

flour, spooned into measuring cup and leveled with a knife 1 tablespoon sugar 1/2 teaspoon salt 1/8 teaspoon baking powder 6-1/2 tablespoons cold unsalted butter, sliced into 1/4inch pieces 2-1/2 tablespoons cold vegetable shortening, in 4 pieces 4 tablespoons ice cold water

FOR THE FILLING

1 (15-oz) can pumpkin (about 1-3/4 cups) 1 large egg 3 large eggs yolks 1/2 cup granulated sugar 1/2 cup light brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon salt 1 teaspoon ground cinnamon

1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground black pepper 1-1/4 cups evaporated milk

DIRECTIONS FOR THE CRUST

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Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-size clumps of butter and shortening within. Add half of the water and pulse a few times to incorporate. Add the remaining water and pulse until the mixture is just evenly moistened and very crumbly. It will not come together into a mass — that's okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc – don't worry if the edges crack — and wrap it in plastic. Refrigerate for at least 45 minutes to rest.

Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc — don't overwork it or warm it up too much, just smooth the edges as best as you can so it's easier to roll. Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13-inch circle. Carefully drape the dough over the rolling pin and transfer it to a 9-inch deep dish pie pan (it should be at least 1-1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2-inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for at least 15 minutes while you heat the oven.

Preheat the oven to 375°F. Remove the pie crust from the freezer and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise. This will protect the edges from getting too dark. Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.

Reduce the oven temperature to 325°F.

Make the filling by whisking together all of the ingredients in a large bowl. Pour the filling into the pre-baked crust. Bake for 50-60 minutes, until the filling is just set — it should look dry around the edges and the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges again with the foil strips. Cool the pie on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.