Here's the recipe I made today, two batches. Netted 8 half-pint jars plus probably another 8 oz leftovers for me. It's a lovely lilac shade, slightly darker than the jars pictured on this blog. But I'm not tasting anything violet about it. It tastes like jellied sugar syrup.
http://www.prairielandherbs.com/violetjelly.htm
I'm so disappointed. This was going to be Easter gifts for a few friends. Are my taste buds shot, or will a day or two allow the subtle, if any, violet flavor to develop?
I used more than enough flowers, allowed one batch to steep overnight, the second to steep until cooled (at least 2 hours), then I mixed the two batches before straining and squeezing.
Thanks for your thoughts.
My friend is a single mom with 14-and 15-year-old sons. She loves to cook; I love to cook; I know the boys love to eat. I'd like to organize a cooking afternoon for all of us, but I'm not sure what would capture their interest and/or teach them something.
Not knowing their level of kitchen skills, I thought I'd get your thoughts before I approach mom. A pot of soup might be boring, but several dozen pot stickers might be too tedious (although I have a cheap plastic pirogi press that I'm not ashamed to use!)
What might be a couple of things I could suggest to mom? I don't want to deep fry nor make sushi. The kids are heavily into meat, grilled steaks. I would like to introduce them to more vegetables.
Mac and cheese is too predictable. Maybe stir-fry or spring rolls?
Any thoughts appreciated. Thanks.
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If Birds Eye, as merstar suggests, is the one in the foil-covered box, that's the one we use.