I love you.

Posted by Tina as Recipes at 10:27 PM PST

1 3 oz. raspberry Jello
1 3 oz. lemon Jello
1/2 C sugar
2 C boiling Cranberry juice cocktail
1 C cold water
1 can 8 oz. crushed pineapple w/ juice
1 T lemon juice
2 C fresh cranberries
1 orange, unpeeled, in quarters
1 C chopped celery
1/2 C walnuts

Combine Jello w/ sugar in large bowl. Pour cocktail over starting to dissolve sugar. Stir in cold water, undrained pineapple and lemon juice. refrigerate until thick as unbeatened egg whites.

Put cranberries and orange through grinder (Cuisinart, or chop really, really fine). Combine w/ celery and nuts and fold into jello mixture. Pour into 8.5 C
mold or 12 x 7.5 x 2 baking dish. Chill until firm.

(Note: I always leave out the celery because I’m allergic (actually I just hate it) and the walnuts, just in case someone has a nut allergy.)

Posted by Tina as Recipes at 8:54 PM PST

I’d like to be able to see this.

The Adobe Bookstore in S.F. rearranged all their books by color, an art project by a guy named Chris Cobb.

Then they’re going to put them all back again.

Last night I made molasses-ginger cookies from AllRecipes.com — they puffed up in little round snowman bodies and are pretty tasty, but I was really looking for a sharp, hot flavor.

These are a little cake-y. I ended up making a simple powdered-sugar & water icing. But the most exciting thing I made was Sweet & spicy almonds from the Dec. edition of Everyday Food.

Posted by Tina as Recipes, Funny little things at 2:12 PM PST