The word heaven has been swirling lots in my mind the last week. After a two month trip in Europe, I keep thinking how heavenly it is to sleep in my own bed. How fantastic it is to wake up in the morning and make coffee in my pyjamas. How amazing it is that I can read the signs and understand things said around me. Yesterday I went to the supermarket and felt a water fall of delight because I could read the labels and walked away with a handful of groceries that didn’t involve guess work. My days are filled with small joys that I normally take for granted.
I decided to take the concept of veggies and dip (common at potluck diners) and put a twist on it.
black and white sesame
two packets of gelatin
ranch salad dressing
blue food coloring
An assortment of cookie cutters.
I made jello according to the package instructions and added the gelatin so that it would turn firmer and hence easier to cut with a cookie cutter.
Boiled the beet until I could easily insert a knife through it, then let it cool so that I could easily handle it without burning my fingers.
The rest of vegetables I simply sliced and cutup using cookie cutters to creating fun shapes.
I was planning to make salsa with all scraps using a bunch of tomatoes I have in the fridge. However, my daughter beat me to it. She chopped up all the scraps finely and made a super delish omelette with them.