"Everything is in a state of flux – including the status quo." ~ Robert Byrne
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Our grandson asked for cheetos a few weeks ago for his belated birthday dinner… which resulted in a 'cheetos bar'! …building Jenga towers… John and I were at our downtown office this week for a great course on old homes, love the view of the Basilisa of St. Mary across the street.
RECIPE OF THE WEEK
Because we were in class all day I didn't have a chance to cook but got to feeling nostalgic after studying old houses and thinkingThanksgiving coming soon. When I was growing up in ND we always had some kind of jello for birthday and holiday celebrations. This one was my favorites to serve at Thanksgiving and Christmas, sort of a cranberry sauce substitute.
RASPBERRY BANANA JELLO SALAD
- 2 small or 1 big package raspberry jello
- 1 1/2 cups boiling hot water
- 2 packages frozen raspberries (do not thaw)
- 1 small can crushed pineapple and juice
- 2 bananas, mashed
Dissolve the raspberry jello in hot water. Add frozen berries to the jello, then crushed pineapple with juice and mashed bananas. Stir well. Pour into serving bowl and chill until firm.