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.
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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