...the absent-minded ramblings of a sometime diva, hyperactive yarn ya-ya.

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Name: Cyndilou :)
Location: Texas, United States

Just a little piece of sunshine and rainbow set free to wreak happiness on the universe.

Wednesday, November 22, 2006

Preppin'

I love it when I actually get things accomplished. Heh. Let's see - got a little Christmas shopping in (and not coincidentally, some walking - decided to do a little today instead of fighting the crowds this weekend since I still have problems standing for long periods of time). Came home, did the dishes, did some laundry (only one load, but still) and took out the trash.

By the way, if you can make one complete load out of nothing but knickers and you live alone, you probably have too many. Time to thin the herd.

I just finished mulching the carrots and assembling the sunshine salad, which is now happily chilling in my fridge, along with a bottle of mead for dessert. The rest of the salad fixings are also in the refrigerator -- all I have to do now is remember to take everything along tomorrow. Yay! Now I can relax for a little while and still make the Thanksgiving Eve service at church tonight.

For the recipe hounds, here's how to make the fantabulous sunshine salad (which has been a hit with every dinner or potluck to which I've taken it):

1 16 oz can crushed pineapple
1 to 1 1/2 cup mulched carrots
2 large or 4 small packets of lemon Jell-O

Drain the pineapple and set aside (and drink that juice - really good with a touch of vodka or whiskey). To mulch carrots, you have to get them exceedingly well grated. I usually grate the carrots and then run them through the mulcher (well, what do YOU call it?) of my food processor. Exact amounts are not important, but the carrots need to be finely grated or they take over.

Boil 4 cups of water, then add to the powdered Jell-O in the container you plan to chill it in. If you want to use a mold, then you can use a separate bowl. Stir until it is completely liquified -- you really don't want powder Jell-O goo in your finished product. Once done, stir in the carrots and pineapple. Store in the refrigerator (covered, preferably) until firm.

Note: after the salad has been in the fridge for an hour or so, give it a stir or a jiggle to float those carrots and pineapple pieces around a bit - you lose presentation points if you have a clear layer in your salad. :D

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