Hi Scott. I'm happy for you that you got blooms. They are nice. Sorry to hear about the ants. Bugs are happening to alot of us right now. Mike started a thread on how do we each handle our bug problem. Hopefully many will reply and I can learn whats best to get rid of mine. I saw in your profile that your b-day was oct. 16th. Happy late Birthday. Yes ,I thought you were female. I set up hubbies account, then he had his stoke and he can't type, so I use it. I like your pics. Lonny (hubby) likes doubles, I like singles. I think they are prettier, I like the big blooms.Simpler and easyier to take care of. At least in my oppinion. Share all the pics you like. :) Kim

This was my grandmother's jello salad. My mom brought it to a family gathering once, and everyone loved it -- even non-jello eaters. It sounds odd but tastes great! I suppose you could beat a partially-set jello to give it that light fluffy texture of the one you tasted. Lemon Jello Salad Both layers can be mixed together if preferred. * 1 large box lemon Jello * 2 (12-oz.) cans apricot nectar, heated * 1 (8 oz.) package cream cheese * 1 small can crushed pineapple, drained * 1 cup chopped pecans Heat nectar until hot and mix with Jello. Pour half of this into mold; chill to gel. To remainder, add cream cheese, pineapple and pecans. After first half sets and last half has begun to congeal, pour over first half to finish setting. Chill until serving time. NOTE: This recipe fits a 8" or 9" square pan.

lol..well, there I go again causing a ruckus. i always wondered about salad and jello. this just happened to be a recipe with jello. and i thought it an opportunity to ask. i'll try to watch out next time. don't know why a little question like that is construed as negative. I was just curious wondering if it might be geographical. sorry to hurt your feelings .

There's also nothing "wrong" with placing a gelatin salad in a bowl or individual serving dishes. A mold isn't necessary - it tastes the same. I use unflavored gelatin and 100% fruit juice instead of boxed gelatin, but here are a few recipes from a Jell-O pamphlet (1985). COOL AS A CUCUMBER SALAD 1 PKG. (4-serving size) Sugar Free or regular Jell-O, lime flavor 1/4 t. salt 3/4 c. boiling water 1 T. lemon juice 1/2 c. cold water ice cubes 1/2 c. sour cream 1 c. chopped seeded, peeled, cucumbers 1 T. minced onion 1 t. (dried) dillweed or 1 T. chopped fresh dill Dissolve gelatin and salt in boiling water. Add lemon juice. Combine cold water and ice cubes to make 1-1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Blend in sour cream; add remaining ingredients. Pour into individual dishes and chill, soft set in 30-minutes. 6 servings. 50 calories per serving if using Sugar Free gelatin. ~~~~~~~~~~~~~~~~~~~ MUNCH CUPS 1 pkg. (4-serving size) Sugar Free gelatin, orange or lime flavor 3/4 c. boiling water 1/2 c. cold water ice cubes 1 t. lemon juice (optional) 1-1/2 c. sliced or diced vegetables or fruit Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1-1/4 cups. Add to gelatin with lemon juice, stirring until slightly thickened. Remove any unmelted ice. Add vegetables and spoon into individual dishes. Chill, soft set in 30-minutes. 6 servings. 15 calories per serving. Suggested Variations: sliced celery, chopped cabbage, shredded carrot; chopped cabbage, chopped apple. WALDORF TOSS 1 pkg. (4-serving size) Sugar Free Jell-O gelatin, any RED flavor dash of salt 3/4 c. boiling water 1/2 c. cold water ice cubes 1/2 c. diced apple or pear 1 small banana, sliced 1/4 c. sliced celery (or chopped nuts, optional) Dissolve gelatin and salt in boiling water. Combine cold water and ice cubes to make 1-1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Fold in fruits and celery. Spoon into individual dishes. Chill, soft set in 30-minutes. 5 servings. -Grainlady