ArizonaButterfly

The dark chocolate peppermint bark and chocolate peanut brittle came out perfect, or at least exactly the way I had hoped they would. I was a bit nervous because I had never melted white chips in the microwave before, but it worked really well.

I went to make dark chocolate cookies only to discover that I was out of baking soda, so off to the store I went. I should have checked a bit more closely before I went because I used the last of the eggs making cookies and so will have to go back to the store for eggs before I can make the pies tomorrow. Anyway I ran into a man (and his son) who was trying to decide if he could put jellied cranberry sauce into jello as a substitute for cranberries. He asked, I told him, and then he asked what other kinds of fruit he could put into jello. Now I don’t eat or make jello myself, but I’m fairly confident that you can put just about any type of fruit into jello and have it work. The recipe for doing so is even on the box, which I pointed out to him. I remember my Great-Aunt Helen making some kind of jello with applesauce in it, which I shared with them. (They both thought that sounded disgusting.) He finally decided to go with dried cranberries in cherry jello, which sounds disgusting to me, but it’s their jello and I can’t say I really care. But I wished him well and ran for the checkout before he could ask me any more questions.