Topic: Tales from the 1411... Yet more MidWinter Photos!

[Barbara :-)]

Finally got to look at all 3 albums.  Funny shots in there! Thanks for sharing.

[HawkI]

Yes, at first I was called names for making the map, but just think; ALLLLL those people asking "what's the orange one?  What's in the purple? Why is there an M on this?"  I'd have gone completely mental.  Self-serve, everyone!

I thought you were a genius for making the jello shot map. "Amaretto Sours on Aisle One!" Another vote here on those being the bestest!

[GardenMiss]

I liked the dark green ones... 

[ColorDancer]

Aye, the dark green were the amaretto sour.  Those didn't have a very high alcohol content but MAN they did taste good   I for one CRAVE an amaretto sour now and then.  I should invent amaretto sour candy  

The tartuga and the skittle were recipies I made up myself on the fly; I wasn't a professional liquor slinger for 10 years for nothin lol.

Looks like I'm repeating the jello factory for grandfather!!!! 

[WeeBlondeC]

It's easier to make them there, Heather. Throughout the week, I make a couple large batches.
Some people hike, I make jello 

I don't think I've ever premade them to take.

[ColorDancer]

I'm showing my GFM novice status here, but how on early do you chill them and get them to set??? 

[WeeBlondeC]

Cooler with ice - works just fine 

Water boiled over the fire - mix and pour - set and eat 

[Leigh]

OMG! you people have the best ideas!! I can't wait to meet you all at GFM!! 

[ColorDancer]

Hmm.... The way I had them in the cooler I had insullated rows of ice; jello stacked in rows then between the dividers; ice em up!  They were still cold after 4 days and I never re-iced them; I'll ponder on site though.  If I premake, then that's just less stuff to have to take.    With my roomie's restaurant; it took me only 2 hours to make near 400 of em.

Thanks for the input, Connie!

[SusieMac]

"near 400 of 'em".  I'm still agog.  Agog, I say.