Do you know you can make actual do it yourself lip gloss or playdough from jello? Who knew?

https://www.pinterest.com/sherron/jello/?utm_campaign=category_rb&e_t=601b096ac829428789f0b5a1b4b3a04f&utm_content=203717651833404417&utm_source=31&utm_term=2&utm_medium=2011

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Modern jello salads from 1952

I have a jello recipe book called "The Joys of Jello" and it has gotten a lot of use over the years, as most of Mom's recipes were lost.  The fancy molded salads were mainly for company, but a bowl of jello either plain or with fruit was always on the supper table.  I still make it for myself. 

My daughter Cathie and two grandnieces are the only girls in the next two generations. Cathie and Lyndi were tomboys and would rather play softball,ride horses or jump in mud puddles , but Danielle was the only one that loved to bake and cook and still does.  I found her "The Joys of Jello" in a used book store and she still uses it to make the fancy molded salads.

Mary 

Patricia, I was going to respond to this when I was on the computer earlier, but I went back for something and could not get back here.  Then Tom called to see if I wanted to go out to breakfast.  He was downtown, had just finished Uber driving, and was ready for breakfast.  We had eggs here yesterday and I'm not sure if we have any more eggs.

Anyway, I use very little salt, but I do use regular table salt.  Although I am not cooking now, when I did, I rarely used the amounts given in recipes, probably most of my old recipes were developed before salt was declared a problem.  Even now, when I eat poultry, I may sprinkle on some salt, but not much.  And I am one who might notice a certain food doesn't taste quite right, but until or unless I see someone salting the food, I don't realize it lacks salt.  The only thing I might salt before I taste it is poultry and then only the light sprinkling.  I am not a food connoisseur (thanks to spell check for that word). 

Mary Ann

That photo of the jello salads of the 50s sure brought back some pleasant memories for me.  I remember the many baby and wedding showers and there always seemed to be a jello salad of some kind included in the refreshments.  My husband doesn't care for jello so I seldom fix it just for me.

I use Pinterest a lot and since jello was almost always on the dinner table or at other functions, growing up, the page caught my attention. I was a year old in 1952 but I doubt if anyone thought to make lip gloss out of it! 

MaryAnn, I have low blood pressure normally, but salt can kick it up rapidly so I avoid. Strokes are common on both sides of my family and I have several food allergies and sensitivities so avoid it unless it is already in the food. You are being sensible in your salt usage but not everyone is.

The last time I was in McDonald's, probably twenty years ago, I almost gagged on the french fries due to the salt they used on them. Did you know, we can get up to seven times our daily usage of salt just from the amount used in manufacturing that food? Then folks add even more! Salt and sugar are added to both toothpaste and baby food simply to keep folks buying that particular brand. Babies don't need salt or sugar but manufacturers believe a pre-tasting mother would never buy their brand without it!

I am not a "food connoisseur,"(Thanks for the spelling tip, MaryAnn!); but my two sisters have trained as actual chefs although in different styles or mediums. My problem is what I term my magpie propensity. A sort of what if methodology to cooking, my PSP and how I perceive life. I have the same problem following a PSP tutorial as I do in following a recipe. My two sisters both follow recipes and measure while I am more apt to fly by the seat of my pants in changing those recipes.

With cooking, it depends on what I cook as to whether I follow directions or not.  If I were baking a cake, cookies or desserts, I would follow the recipe, but if I'm cooking meat, I may look at a recipe for the general idea and accompaniments then do what I want to do.  I was not a "seat of my pants" cook, however.  Tom does basically the same thing; if he wants to make something, he will look online to see what goes with what, then proceed.  He does not make desserts, however.  And, of course, we usually do not get anything the same way twice.

I still collect recipes, however, much less than I used to.  I have a Fannie Farmer cookbook that was my mother's and she possibly received it as a wedding gift in 1922.  There are several recipes with an 'x' beside them, meaning those were her recipes.  When my mother died in 1941, an aunt, one of her sisters, gave me a Joy of Cooking cookbook that has been my "cooking bible"; it is very informative as she tells about experiences with a certain food and if the recipe was good or not so good.  When I bought the first microwave, a very good cookbook came with it (they don't do that anymore) and I still have it.  I never have really cooked in the microwave, but it heats water very nicely so I can put my flavored coffee in it!  It also reheats foods that are leftovers and does a good job on frozen dinners!!!  I have made things from scratch, but it has never been my main source of cooking.

Mary Ann

In my forties and after colon cancer in 2000, I became lactose intolerant and developed IBS. Then in 2013, I had another in a very long line of Hormel microwavable spaghetti dinners and promptly ended up in the emergency room with anaphylactic shock. I cannot have convenience food, microwavable or fast food due to chemicals added to the food to preserve shelf life or modify the taste.

So, I cook as my parents did and watch for a day or two to see if any adverse reactions appear. All fruit and vegetables are washed in a water and apple cider vinegar solution before use. I do not plan on spending another 4000.00 in the emergency room again due to my own neglect!

I use my own developed mixes and prepare in bimonthly batches. If you saw inside my freezer, you would see multiple frozen baggies of rice, mixed peppers, vegetables or fruit, different types of meats, etc. I do eat dairy, however in minuscule amounts perhaps once or twice a week. Since I cannot predict when or where I will have a reaction, nor stop it once it begins, I am very careful about what I eat or how it is prepared.

I miss how and what I used to eat but that is impossible now. I used to love ice cream. Now if I indulge, it is best if done so in close proximity to the bathroom. Apples or raisins can produce results in 24 to 48 hours if not washed first in the vinegar solution and taken in small amounts.

An iron rich food can cause an immediate reaction; which is why I now have pernicious anemia. Sometimes you need to be a detective in what, where, when or how something occurs.  Some people actually feel that food allergies are an affectation which I have never understood.

I guess I've been very fortunate in what I can eat.  I have likes and dislikes, but I don't think I have any food allergies (allergies in the air are something else).  Yes, I do have food allergies, but the two I can think of are two I am not fond of anyway and when I eat them, I do so in moderation.  I am allergic to corn.  I love sweet corn on the cob, so eat that in season, also popcorn, but I do not buy canned or frozen corn.  I do not like cantaloupe or melons, I am not fond of watermelon, but I do indulge sometimes in summer.  I don't like cucumbers.

People who don't realize others have food problems are naive, so many people have all sorts of problems.  I probably can eat many more foods than i do but until I taste them, I don't know if I like a certain type or not.  I do know I do not like heavily spiced foods and I would not be good with TexMex foods.  We have a Mexican restaurant near us and I do not know how authentic it is but I have found some of their foods are mild enough for me to eat.  From what you say, Patricia, I would have a hard time with some of your spices. 

Have you ever tried frozen yogurt?  This is not the small yogurts that one eats for a meal, but it is packaged like ice cream.  My doctor told me to avoid animal fats so frozen yogurt became my ice cream.  While it is an acquired taste, it is not that much different than regular ice cream.  There are some flavors, but not as many or varied as ice cream.  I like peach or strawberry, but usually get vanilla. 

Mary Ann

Yes, I do get the frozen yogurt but as it is dairy, only in small quantities. They do have a no lactose type but it has yet to make it to Alaska. For some reason, I can handle pineapple sherbert but again in small quantities.

My Dad was in Europe and Asia in the navy in WWII and my mother traveled to Turkey and the Middle East in the early nineteen thirties with her sister so they experienced these dishes first hand or as street food. I grew up eating hot or spicy foods and with parents who enjoyed trying new ethnic, spicy dishes which is why both my sisters trained as chefs. I like to try new dishes, especially since I cannot eat so many standard American dishes and most locally prepared ethnic food doesn't have the chemicals and preservatives that my body can't handle.

The spices usually come in three styles, mild, hot and hottest so there are different levels. I generally stay away from hottest. I do like the different horseradishes as well.

Many years ago when we lived in Morocco for several years, we bought all our vegetables and fruits in the local market.  We washed them in a solution of water and a little Clorox, but I don't remember amounts.  (parts per gallon)

ANGEL, I love grapes and a couple of years ago I had to stop eating them due to terrible itching in my mouth, throat and even around the outside of my mouth.  I've wondered if it could be an allergic reaction to the pesticide spray because I can eat grape jam with no problems.  How much apple vinegar do you use when washing your fruits and vegetables?  I could try that on some grapes and see if it would make a difference.

It is supposed to be four tablespoons of ACV to a gallon of water, but I use one cup of ACV to a gallon of water. Some say you are to use unfiltered water but I use tap water and haven't had any issues. I am extremely wary of chemicals so I swish it, fruit and or vegetables, around a lot and then swish it some more through running water.

Grapes are number four on the list of the 22 worst foods for pesticide residue.

http://www.goodhousekeeping.com/food-recipes/healthy/news/g168/dirty-dozen-foods/?slide=1

It's interesting to me to read of the various foreign places people here have lived - Turkey and Morocco, for instance.  I have been out of the US, but not in such "exotic" countries.  Guatemala was a challenge for fresh food and we were warned to not eat salads or other fresh foods.  Guess who ate some salad.  Montezuma's Revenge did not get me down until the last day of our trip.  Even though I had the "trots" after I ate the salad, I was able to control things until that last day. 

Mary Ann 

Mary Ann, they told us in Mexico that it's not the vegetables that get you.  It's the water they're washed in.  A doctor in our hotel said that the only way Americans can fight off Montezuma's Revenge in Mexico is to drink nothing but bottled water and eat NOTHING raw because it's all washed in the water that gets us.  I was on a charter trip and many people got it during our stay in Mexico and many people thought they'd escaped but got it on the plane.  Those 6 little cells were busy on the way home.  Thankfully, I listened to the dr. and I never got it.  Out of 210 people there were only about 20 who escaped.

Thanks, Angel, for that information.  I always wash my fruits and vegetables in water so I'm going to add ACV to the water in the future.

Joy, we were given the same information.  Foods, other than fresh produce, which needed no washing did not bother me.  But it was a salad which had been washed in their water (and who knows how/if it was fertilized) that bothered me.  I kept going until the last day, which happened to be Good Friday.  My then sister-in-law was with me and she got it that day too.  We stayed in bed most of the day and I think it was the next day we left for home and we made it safely.  At one of our last dinners, I am sure I drank some water but I had pills to put in the water - and I'm sure I did.  This was 1976 so my memory isn't too good unless I took a picture!

Mary Ann

FlaJean, this is just a guess, but was your husband in the U.S. Navy when you lived in Morocco?  When my husband was in flight school and at an airfield near Pensacola, we lived next door to Janet and Joe Dressler who had lived in Morocco before he was selected for flight school.  This was in 1958.  They had 3 or 4 kids when we lived next door, but eventually had 10.  Did you by any chance know them?  Joe has died as has my husband and Janet remarried later, but is again a widow.

SCFSue

Sue, yes, my husband was in the Navy.  We were in Morocco in the early 60s.  It was an interesting experience and we toured much of the country while we were there.  There were a lot of Frenchmen there at that time and many of the hotels and restaurants were still run by French residents.  In fact, we lived in a French villa owned by a local doctor who was French.

One of the highlights of our stay was being invited by our Fatima's (maid) sister to her apartment deep in the Medina (the old part of the city) for a meal.  She served a delicious stew cooked on a small hibachi and served us mint tea.  She and her husband had just a couple of rooms off the large central hall and the doors were curtains.  I was amazed at the sugar.  It was in thin rectangular sheets like notebook paper and she broke off a piece for the teapot.  Sorry to run on so long.  But you have reminded me of an interesting episode of many years past.

Jean, how interesting about the sugar! I wonder if and how it was pressed?

The Saratoga,(And my husband.); cruised the Mediterranean during the late sixties and he often had shore leave in Monaco and Naples among other ports. Unfortunately, I was on base in Jack's Beach, Fla. so never got to see any of the sites. Then when home, he only wanted to stay home.

FlaJean, thanks for the reply.  I was intrigued by the Dressler's experience in Morocco.  We, like many Navy families, have stayed in contact over the years--not every Christmas, but some and I'm always happy to hear about them.  I've never lived in a foreign country, but did travel to Spain when Bob was able to get a week's leave and met me in Madrid.  His mother came up from Alabama to stay with our 3 children.  We were at the time stationed at Brunswick, NAS, but the P-3 squadron deployed every year for 6-9 months at a time.  Bob died from colon cancer in 2002.  We'd retired to a 40 acre farm when he retired, but after he died, I moved to Auburn to be near a son and his wife.

Sue

I found 2 small loaf pans . Old ones and decided to make a loaf of bread today. Same recipe for one loaf of Regular but split it between the 2 pans. Perfect size now. If I brought bread at the bakery or at the store I ended up throwing half a loaf away as I didn't care to put some slices in the freezer. Now one of these small loaves will last me about 4 days. Don't know about home made bread though. I have a tendency to eat to much of it. I cut a big slice today and spread it with butter and jam while it was still warm.  Got to watch doing that.  I am like OPRAH.   I LOVE BREAD as she says.

JeanneP ---

Do you realize the dangers of bread?

Statistics - The Dangers of Bread
The Dangers of Bread
1. More than 98 percent of convicted felons are bread eaters.
2. Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests.
3. In the 18th century, when virtually all bread was baked in the home, the average life expectancy was less than 50 years; infant mortality rates were unacceptably high; many women died in childbirth; and diseases such as typhoid, yellow fever and influenza ravaged whole nations.
4. More than 90 percent of violent crimes are committed within 24 hours of eating bread.
5. Bread is made from a substance called "dough." It has been proven that as little as one pound of dough can be used to suffocate a mouse. The average American eats more bread than that in one month!
6. Primitive tribal societies that have no bread exhibit a low occurrence of cancer, Alzheimer's, Parkinson's disease and osteoporosis.
7. Bread has been proven to be addictive. Subjects deprived of bread and given only water to eat begged for bread after only two days.
8. Bread is often a "gateway" food item, leading the user to "harder" items such as butter, jelly, peanut butter and even cold cuts.
9. Bread has been proven to absorb water. Since the human body is more than 90 percent water, it follows that eating bread could lead to your body being taken over by this absorptive food product, turning you into a soggy, gooey bread-pudding person.
10. Newborn babies can choke on bread.
11. Bread is baked at temperatures as high as 400 degrees Fahrenheit! That kind of heat can kill an adult in less than one minute.
12. Most American bread eaters are utterly unable to distinguish between significant scientific fact and meaningless statistical babbling.
In light of these frightening statistics, we propose the following bread restrictions:
1. No sale of bread to minors. 2. No advertising of bread within 1000 feet of a school.
3. A 300 percent federal tax on all bread to pay for all the societal ills we might associate with bread.
4. No animal or human images, nor any primary colors (which may appeal to children) may be used to promote bread usage.
5. A $4.2 zillion fine on the three biggest bread manufacturers.

A very good argument against bread, Rammel.  I, for one and tempted to give it up......NAH my grilled cheese would run all over the stove.

Rick - I wonder what the Pillsbury Doughboy is thinking?

Great one, Rick!

Mary Ann

I enjoy good bread.  When we occasionally go to a good Italian restaurant, the best part of the meal is the bread.

Don't you eat bread Rammel? lol
Maybe you should live on matza!

Rammel.  Will have to come up with a better list in order to stop me from eating my Bread.  Same with Potatoes. Love them.  Don't eat them everyday.
I am going to stick to what I have been eating most of my life.  Seems to work for me.

I, too, love good bread.  I especially like sour dough bread.  I like bread when it is crusty on the outside, but nice and soft inside.  I could make a meal just out of good bread and real butter.

Bubble, I also love Matza.  Hard to find in my area.  Sometimes around the Jewish holidays, some stores will carry it.   I like it just plain with real butter. 

Joy

Quote from: so_P_bubble on May 04, 2017, 12:03:00 PM
Don't you eat bread Rammel? lol
Maybe you should live on matza!

Unfortunately I have had to give up white stuff - bread, pasta, potatoes, etc.  But I never was a big bread eater.  I like it, but just never ate it very much at meals. Rather have some hearty food.  When I do have bread now I go to rye bread. 

I do hope everyone realizes the bread report was jest.