It's still hot, though not quite a fiery as yesterday, which topped out at 106.3 degrees F (41.28 C). I'm trying to get work done, but trying to stay cool at the same time.
Somehow, hot weather seems to call for Jell-o, so I went looking for a package, and also some fruit to stir into it.
I came up with a small package of apricot Jell-o (yes, it was even that brand). Now then, fruit. Grapes? That didn't sound too good. Ate the last pear and banana yesterday. One slightly shriveled Red Delicious apple in the 'fridge, a donation to my lunch at an art show, of a variety I find inedible. (Which makes me ask: What has been done to the family of Delicious apples? They were really good when I was a kid, and we had them in our orchard.)
Anyway, I stood at the cabinet, shuffling cans, searching...cranberry sauce? Okay. Sure. That could work. Maybe.
I took pictures, so here's what you do:
Fix the Jell-o as per box instructions, and put it in the refrigerator to partially set up. While you're at it, put the can of jellied cranberry sauce in the 'fridge, too. An hour and a half or so later, take them out again.
Open the cranberry sauce, and cut four slices. Put a slice in each of four small bowls.
Divide the apricot gelatin (there, used a different word!) amongst the four bowls with the slices in the bottom.
Cut two more slices of cranberry sauce, and cut them into sixths.
Stand three wedges in the Jell-o in a line at the rim of each bowl, and your dessert/salad is done. Unless you have whipped cream or topping, which would be yummy on top.
The color combo is a little dark, a little creepy, but hey, marigolds come in that color combination, so it can't be all that bad. I'm SO looking forward to dinner tonight. Which reminds me to say: Put the bowls back into the refrigerator until you're ready to eat them.
Bonus Picture: Sandie and Coco surveying a flower bed full of Mega Blossoms at the Cracked Pots show.
*Click on any image to see it full-sized.*