Thanks for the heads-up.
You are welcome... :)
I'd prefer it if people did so more regularly,
especially as we are approaching or attaining an age
and condition where others have concerns from a
substantial absence.
True... saves some worry that way... :)
If we care about each other as much as we pretend to, it
would be a kindness to report in when our patterns are
going to be substantially deviated from.
By the way, our little field
trip to Shirley and Burt's found them in good spirits
and reasonably good health. We spent from 12 to 5
there, so it was a substantial visit, and then
decided we'd best get going eastward before dark.
Very good news... I had figured they were doing fairly well from talking
to them on the phone, but it's good to be confirmed.... :)
They seemed (especially Burt) hale and hearty for
mid- to late 80s.
Things went well enough to plan... I did finish up the last huge packet
while I was away.... and now I'm working on what accumulated whilst I
was away... never-ending... (G) Not sure when I'm going away again, sometime in August, though, probably....
One hopes it's neverending!
I've found often enough that peaches go from unripe to
rotten without passing through the yummy stage.
Yup, some fruit just doesn't do well with being picked unripe...
We feasted on Maryland peaches over the last week
- local New York ones weren't ready yet.
It'll probably be a little while... although I did note that Wegmans
bakery had their seasonal peach loaves on offer again, so they seem to
have a sufficient supply of ripe enough ones from somewhere... :)
Actually, cooking imperfectly ripe peaches, either over- or
under-, improves them. The former of course have a better taste,
the latter quite a bit superior texture.
At least most of it was domestic from within a
day's cartage.
Saturday I saw that Brown's Berry Farm (local to here) had supplied blueberries... as I still have a partial box from the week before I
passed for now.... At the family camping, Lydia had a LARGE box of blueberries she'd bought somewhere (maybe the TOPS or the Aldi's near
the campground)... In the interest of science I sampled a few.... as
they were rather tasteless, I left the rest to her.... ;0 Mine were a
little better (I think they're from Michigan, maybe)....
It's both the origin and the variety of the blueberries
that are relevant. I was astonished by the yumminess of
the first wild blueberries I had, back in the '60s I
think. Since then, there have been ups and downs, but
until this year or maybe last the general quality has
been up from my childhood. These last Driscoll ones have
been very variable, some being big and pretty and tasting
like nothing at all.
Some people are as short-sighted in insight as
I am in eyesight.
Unfortunately very true....
I try to do okay in the other kind of sight but
sometimes that fails, too.
We all slip sometimes....
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jello Snacks for Kids
Categories: Desserts, Snacks, Kids
Servings: 6
1 (12 oz) can frozen grape
-juice concentrate, thawed
3 Envelopes unflavored gelatin
1 1/2 c (1 can) water
From: Vicki Lansky's CANDY book
GRAPE FINGER JELLO
Soften gelatin in grape juice. Boil the water, add the juice/ gelatin
mixture and stir til gelatin dissolves. Remove from heat, pour into a
lightly greased 9x13 pan and chill. Cut into squares when firm.
Refrigerate
in a covered container. This is good lunch box and traveling fare. It can
go unrefrigerated up to 4 hours under normal (not desert!) conditions.
Variation: substitute frozen cranberry juice cocktail concentrate for
grape
juice. Or a 12 oz can frozen apple, pear, apple, juice concentrate.
SLIPPERY CIRCLES
Let any of the recipes for finger jello stand and chill til thickened
which
doesn't take very long (15 to 25 minutes). Place a spoonful of the
gelatin
into each of 4 empty and clean 6 oz cans, such as usually used for frozen
orange juice. Cut a peeled banana in half and center it in the can. Spoon
in remaining gelatin. Chill till firm. To unmold, dip to rim in warm
water
and let it slide out. Or remove bottom of can if more appropriate. Cut
into
slices.
SUNSHINE SQUARES
(A Finger Jello that is good even for breakfast).
4 envelopes unflavored gelatin 3/4 cup pineapple juice 1 cup boiling
water
1/4 cup sugar 1 cup orange juice
Soften gelatin in pineapple juice. Add to boiling water and stir til
dissolved. Add sweetener and orange juice. Chill in a 9x9 inch pan, then
cut into squares. Refrigerate in a covered container. Variation: If you
wish to use honey instead of sugar, decrease the orange juice by 1/8 of a
cup.
APPLE RING SNACKS
Why pay for Weight Watchers Apple Snack when you can make your own?
Peel an apple and remove the core. Slice in rings. Place on alightly
greased cookie sheet, or on clear plastic wrap laid out on a cookie
sheet.
Dry in an electric oven at low or warm temperatures, In a gas oven the
pilot light is sufficient. Drying takes 6-9 hours, making this a good
overnight project. The size of the apple slices and your oven temperature
are the variables you will have to experiment with. The apples need not
be
dried to a crisp. Store in an airtight container. These should last
several
weeks at room temperature. Good for traveling!
Source unknown
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