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I cooked and mixed strawberries and rhubarb with Knox for today's flavor, Stevia to taste.
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When I let go of what I am, I become what I might be.
4 packets of Knox, 3 cups of boiled organic grape juice, 1 cup of cold (room temp, actually) grape juice. I just follow the directions on the box. Tasty! I haven't had grape juice in ages.
I wasn't sure what it would be like. It's firmer than jello (probably isn't going to melt at room temp either), softer than gummy snacks.
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Currently trying to figure out WTF to eat (for IBS-C).
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Knifegill is christened to be high carb now!He gives me Lamprey Kisses in the midnight seanotontherug:
the buttstuff...never interested.
Flubby tubby gums latching onto me
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... if you "do" dairy, don't forget Panna Cotta.
... better still, Panna Cotta over Jelly (what we call Jello over here in't UK):
Living in the Ice Age: Eat More Gelatine!
Do try to get it before the cat, though ...
Jelly - Red grape juice (just juice, from grapes ... not concentrate or full of stabilisers, sweeteners and so on) and sufficient gelatine to set.
Panna Cotta - single cream, sufficient gelatine to set, splash of vanilla essence, touch of honey (if required).
I've taken to making up a pint of jelly, dividing into 6 glasses, four half full ready for topping with Panna Cotta and two simply topped up with frozen berries:
... touch of double cream on top.
It certainly makes a fun change from oxtail and lamb shanks.
I do like red wine, so may well make up a half and half red grape juice and a good Burgundy. Maybe next time I buy a bottle. Also, blackberries are just about to come into season and the bushes all around look loaded! I guess we'll be sick of blackberry jelly in a month, or so ...
Last edited by pjgh; 08-11-2013 at 06:26 AM.