Best of all, my food borne illness paranoia that usually forces me into town to eat at restaurants, or to live off of stale muffins really didn’t have a chance to show up at all!.Oh, our poor neglected garden.
The result is usually fairly non-destructive.You just do the dishes and wipe down the counter (OK, and maybe the floors in some spots) and no one would know that you were just doing an “activity”..
This year, I thought I might share some of our adventures in treat making now and then..This was our first experiment with layering Jello and it was so much fun!We started out with basically whatever flavors we found we had on hand in the cupboard..
Those colors look pretty darn tropical together, don’t they?OK then, better add some pineapple to this mix too.. Fun science fact: Fresh pineapple and fresh pineapple juice contain something called bromelain, which digests proteins and prevents Jello from setting.
If you’d like to add pineapple to your Jello, make sure it’s canned or tetra-packed.
The pasteurization that the pineapple goes through for canning deactivates the bromelain.They even look great on their own, so you could easily just make one for a little extra color somewhere.
You can easily whip up a whole bunch of them too over a weekend and have a showstopper like this one.Some of the signs took less than 5 minutes to paint!.
So there you go!Some of my best, brightest, and quickest Christmas projects to date.