for Nov. 14|
Mr. Tidbit: Plenty of flavors
Jell-O gelatin mix (Mr. Tidbit is speaking of the little boxes, not the prepared tubs) comes in quite a few flavors. But if you thought there already was mango Jell-O, until now you were wrong. Now you're not. (Ditto if, inexplicably, you thought there already was cherry lemonade Jell-O.)
Mr. Tidbit wasn't going to mention those developments until it occurred to him that they, too, might be "limited edition" or seasonal offerings. He hadn't noticed any such suggestion when he saw them in the store. He hadn't actually bought either new flavor, so he couldn't immediately examine the packages. Rather than go back to the store, he decided to check online.
It is Mr. Tidbit's bitter experience that company websites are almost never up-to-date, whether in listing new products or in removing products that have strutted and fretted their hour upon the shelf and are heard no more. Indeed, neither mango nor cherry lemonade appeared in the lineup of flavors on the Jell-O website. But Mr. Tidbit wasn't prepared for how many flavors were there:
Apricot, berry blue, black cherry, blackberry fusion, cherry, grape, lemon, lime, margarita, melon fusion, Mixchief (color-changing) grape, Mixchief (add juice), Mixchief (add soda), orange, peach, piña colada, island pineapple, raspberry, strawberry, strawberry banana, strawberry daiquiri, tropical fusion and watermelon. That's 23 flavors of Jell-O! Plus there are sugar-free versions of nine of them. And mango and cherry lemonade.
Is this a great country, or what?
(Mr. Tidbit went back to the store: Neither new flavor is billed as limited.)
-- Star Tribune (Minneapolis)
((with TuscanPasta.jpg, #196610))
Easy recipe: Tuscan Pasta
Prep Time: 15 minutes.
Cook Time: 25 minutes.
Makes 6 servings.
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon sugar (optional)
2 teaspoons garlic powder
2 teaspoons Italian seasoning
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
2 tablespoons olive oil
1 pound zucchini and/or yellow squash, sliced
1 package (8 ounces) sliced mushrooms
1 small onion, chopped
6 ounces pasta, such as spaghetti or linguine
Shredded Parmesan cheese (optional)
Mix tomatoes, tomato sauce, sugar and seasonings in medium saucepan. Bring to boil on medium heat. Reduce heat to low; cover and simmer 20 minutes.
Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms and onion; cook and stir 4 minutes or until vegetables are tender-crisp. Stir tomato sauce into vegetables.
Meanwhile, cook pasta as directed on package. Drain well. Place pasta in serving bowl. Add vegetable mixture; toss well. Sprinkle with shredded Parmesan cheese, if desired.
-- GateHouse News Service
Tip of the Week: Avoid food poisoning
To reduce your risk of food poisoning, avoid produce with mold, bruises or cuts as these are great places for bacteria to hide. Buy loose produce rather than pre-packaged, and if you do buy pre-packaged produce, it doesn't hurt to wash it even if the bag claims it is ready to eat. Always wash fruits and vegetables with cool tap water before eating or serving, and dry with a clean cloth or paper towel to eliminate bacteria. Cut away any damaged or bruised areas.
-- GateHouse News Service
Rock island, IL Details
|(More Print Ads)|