Friday Feast | Copper Molds and Tavern News
Welcome to Friday Feast in the tavern!
Can you believe we're in the month of June? I'm finally coming forth from this cold/flu fogginess. Yet the knight (aka the hubby) is now sick. He usually recovers faster than I do, so saying some prayers he'll be back to his usual smiling self.
Let's talk copper, specifically, copper molds. Truthfully, I have a love affair with anything copper—from molds, pots, pans, large and small kettles. In autumn, I pull out all the copper and give them a good polish. There’s something cheerful about their shiny, coppery glow that makes me smile. They add warmth to every room, including the kitchen.
Now, my purpose for talking about my copper molds has to do with jello. While I was fighting this virus, all I wanted was jello and ice cream and/or sherbet. My dear mother-in-law used to serve jello with ice cream after the dinner meal. Whenever I have this simple treat, the memories of our times together invade my mind. Though she’s been gone from this realm for 18 years, I’ll recall her serving this dessert and saying, “It’s nothing fancy but good…”
At family gatherings, you could always count on someone bringing a jello recipe that was made in a mold. I’ve forgotten who created this recipe, but it’s a favorite in our family.
Are you a fan of copper molds? Do you use them to create tempting jello inspired treats? Do share!
Tavern News ~ Sadly, the tavern will be closed the remainder of June. There are projects that require my urgent attention, including my work-in-progress, Steinar and Inga’s story. Look for the Spring/Summer Newsletter at the end of the month, along with a Scavenger Hunt for a giveaway. Medieval Monday, Friday Feast, and Guest Authors shall return in mid-July.
Until then, may the sun shine its warmth around you. Spread the love and kindness to all you meet, my friends.
Mary xo
Strawberry Fruit Salad
Step 1
2 cups pretzels, crushed
2 tablespoons sugar
¾ cups melted butter
Combine the above ingredients and spread in a 9x13-inch pan. Bake at 350 for 7-8 minutes and then let cool.
Step 2
8 oz. cream cheese, softened
1 small container of Cool Whip
1 cup sugar
Beat the above ingredients until smooth. Spread over cooled pretzel crust.
Step 3
6 oz. box of strawberry jello
2 cups boiling water
Combine the strawberry jello and boiling water.
Step 4
Add to the jello mixture:
2-10 oz. cans of frozen strawberries with juice (or two packages) and break apart strawberries.
1 15 oz. can crushed pineapple.
Chill until slightly set. Then pour over pretzel and Cool Whip/cream cheese. Place in fridge for at least 2 hours or overnight.
Honestly, there are so many variations to this recipe. Once, someone reversed the two steps and placed the Cool Whip/cream cheese mixture on top. Regardless, it was considered a win-win dish.
Are you an audiobook addict? June is audiobook month and there’s a huge event going on at N. N. Light’s Book Heaven Celebrate Audiobook Month. 24 audiobooks featured plus a chance to win a $75 Amazon US or CA gift card.
I’m thrilled to be a part of this event. My audiobook, Destiny of a Warrior, will be featured on Friday, June 23. Wait until you listen to my audiobook clip. My narrator nails the characters and I’m so proud of it. Trust me, you won’t want to miss it.
Bookmark this festival and tell your friends:
