Clownin’ Around

“I find it helps with social distancing.”

COWBOY CHURCHES

Open Valley Cowboy Church

Every Sun., 6:30 p.m., Head of the Lake Hall, past the O’Keefe Ranch on Hwy 97, Vernon, B.C., 250-503-0707

Boomtown Trail Cowboy Church

2nd and last Wed. of every month, 7 p.m., Elnora Drop-In Centre, Elnora, Alta., 403-749-2047

Clearwater Cowboy Church

Every Thur., 7 p.m., Dovercourt Hall, Hwy 22, south of Rocky Mtn House, Alta., 403-845-5351

Community Cowboy Church

Every Tue., 7-8 p.m., Niton Community Hall, Main St., Niton Junction, Alta., 780-728-9088

Cowboy Trail Church

Every Tue., 7 p.m., Cochrane Ranche House, 101 Ranchehouse Rd., Cochrane, Alta., 403-638-4254

Heartland Cowboy Church

1st and 3rd Tue. of every month, 7 p.m., Stettler Agriplex, 4516-52 St., Stettler, Alta., 780-877-2331

James River Cowboy Church

Every Wed., 7 p.m., James River Community Hall, 2.5 km S of James River store or 11.5 km N of Sundre on RR 53, Alta., 403-638-6439

Pipestone Cowboy—Cowgirl Church

2nd Mon. of every month, 7 p.m., Pipestone Café, Hwy 795, 11 km north from junction Hwy 13 and 795, Pipestone, Alta., 780-312-8653

St. Albert Cowboy Church

Every Fri., 7:30 p.m., 60 Liberton Dr., St. Albert, Alta., 780-459-2222

The Cowboy Church

Every Fri., 7:30 p.m., Sherwood Park Presbyterian Church, 265 Fir St., Sherwood Park, Alta., 780-918-5530

Viking Cowboy Church

Last Fri. of every month, 7:30 p.m., Viking Auction Market, junction of Hwy 26 and 36, Viking, Alta.

Willow Valley Cowboy Church

2nd Sun. of every month 10:00 a.m., 26016 Hwy 595, 15 km east of Red Deer, Red Deer County, Alta., 403-347-0206

Battlefords Cowboy Church

1st and 3rd Thur. of every month, 7 p.m., Legion Hall, 22 St., Battleford, Sask.,

Diamond C Cowboy Church

Every Tue., 7:30 p.m., 208 Sidney St., Maple Creek, Sask., 306-662-3431

Cowboy Valley Church

4054 PR 432 Morden, Man., 204-822-9909

Has been bringing you spellbinding conversations, the clear, crisp music of the west, horse training advice, Baxter Black and great cowboy poetry each week on a network of great radio stations since 1992. And now you can watch and listen any time on YouTube and download the show as a podcast.

Get the details at HUGH-MCLENNAN.COM

It is not what we have in life, but who we have in our life that matters. It is not what we have in life, but who we have in our life that matters.

Specializing in Rodeo, Ranch & Humourous Fine Artworks!

Now showing at our gallery in Senlac, Saskatchewan Open Sundays from 1 –5 pm

A Canadian Classic This delighful prairie favourite is passed on to us courtesy of photographer, gold panner, and geocacher Donna Smith of Vernon, B.C. She and her partner, Jerry Steiner, are popular photographers of the Kamloops Cowboy Festival.

Lemon Flapper Pie

For the Crust 1 1/3 cups graham crumbs 1/4 cup sugar 1/3 cup melted butter Pinch of cinnamon

For the Filling 1 cup sugar 3 tbsp flour 3 tbsp cornstarch 2 tsp lemon zest 1/8 tsp salt 2 egg yolks (reserve whites for the meringue) 1 1/2 cups boiling water 1 tbsp butter 1/4 cup lemon juice For the Meringue 2 egg whites 1/4 cup sugar 1/8 tsp of cream of tartar

Directions For the crust, preheat the oven to 375˚F. Then, in a bowl, combine the graham crumbs, sugar, melted butter and cinnamon. Mix until combined, and scoop out 2 tbsp to reserve for later. Press the remaining crumb mixture into a 9” pie plate and bake in the preheated oven for 6 to 7 minutes. Remove from the oven, and increase the temperature to 425˚F. For the filling, create a double boiler over medium heat. To the bowl, add the sugar, flour, corn starch, lemon zest, salt, egg yolks and boiling water, and whisk constantly until it thickens and boils. Remove from the heat, and stir in the butter and lemon juice, and pour into the prepared pie crust. For the meringue, beat two egg whites in a bowl until foamy. Then, while mixing, slowly add the sugar and cream of tartar. Continue beating until stiff peaks form, then top the pie filling with the meringue mixture, creating decorative peaks as you spread it out. Sprinkle the meringue with the reserved crumb mixture, then place the pie in the oven and bake until lightly browned (about 5 minutes). Cool to room temperature, and serve.