Two whole days off a week!

Today is my last day of teaching until the fall. I haven't had a stretch of just working the main gig this long since 2004. Ah, sweet freedom. I am gonna have two whole days off every week for 4 months! Wow, the concept is deliciously baffling. Ah.

Why aren't the local strawberries floating my boat this year? They seem either too tart or too tasteless. And we have gotten them from at least 3 farms. Sad.

Why

Why do I always seem to be the one who finds a hair in my food?

Last Year

From left: Gale Gand, Nathalie Dupree, me, Marion Sullivan

Dinosaur. . . .ROAR!

Thanks, Wikihow, for the instructions.

Thanks, Stacey, for the fondant work.

Thanks, dinosaur, for being a bobblehead but still keeping your head. How many skewers can you stick in a cake?

Kool-Aid Jelly

Why did we make Kool-Aid jelly in jams and jellies class today? Why not, I answer.

Tropical fruit punch jelly. What would you eat it on? Not sure, but it sure had a purdy color. And oh so much sugar.

While searching the internet for the recipe, I found a Mt. Dew jelly. I proposed that to the students. Nary a one was interested. Kool-Aid jelly was exciting enough for them. I was thinking about a Dr. Pepper jelly myself.

Kool-Aid Jelly
6 cups sugar
3 cups water
1/4 tsp. baking soda
1 envelope unsweetened Kool-Aid (any flavor)
2 pouches of liquid pectin
Canning jars and lids

1. In a large pot, bring to a full rolling boil, sugar, water, soda and Kool-Aid.
2. Add liquid pectin and return to a full boil.
3. Boil for 1 minute.
4. Remove from heat and skim.
5. Immediately pour into hot jars and seal.
6. Process for 10 minutes.
7. Cool and store.