We did get power back, around 6 on Thursday. Which meant we didn't lose nearly as much food as we could have, but all in all, my nerves were more than a little shot. My apologies if I have not yet responded to your comments -- that's next on the To-do list, promise.
Friday morning I spent in the kitchen, making the blueberry pie that you'll see tomorrow, but also making other desserts. In addition to the fact that my father in law is diabetic, I have a few friends who are allergic to wheat. Not celiac disease level allergy, just every-day run of the mill allergy. So, because I had a half pint of blueberries leftover from the pie, and a mess of strawberries, I made jam-jar parfaits.
Before I get into the pretty picture portion of this post, I must issue the disclaimer that using jam jars is an idea I picked up here, here and here. This was totally not my idea to begin with, so don't go thinking I'm *that* cool.
Onwards!
I ended up making two batches of these, and learned two very important things. Number one, Sugar Free Jello makes 3 cups of pudding, and regular sugar pudding mix makes 2 cups of pudding. Number 2: four jam jars use about 2.5 cups of pudding. I also had a half pint of blueberries, and used a 1 quart container plus about 8 extra strawberries.
Begin by washing all the fruit, by which I mean give it a good, thorough rinse. If there are any patently bad berries, toss them, but don't worry about small spots or blemishes.
Set the blueberries aside, and start cutting up the strawberries. If you want to actually hull them, go ahead. Alton Brown has a great tip about using a pastry bag star tip to do so, but I can't find a good illustration of it. Anyway. I, however, am lazy, and truly enjoy turning my fingernails a horrifying shade of cerise. So, just lop the top off the strawberry, like so. (Bonus: If you have a backyard that is frequented by rabbits or squirrels, just toss the tops into a corner of the yard that they wander through. They seem to love them at mom's house.)
Cut the berry in half, then in quarters. If you want, you can further trim the pieces down by cutting them in half again, parallel to the top of the berry. What you want are pieces that are somewhat smaller than bite size. I also feel I should mention that I? Am not left handed.
Next, make vanilla pudding by whatever method your heart desires. I, obviously, used package pudding here, one sugar free instant for the diabetic, and one regular French Vanilla insant for the wheat free, because I couldn't quite pass up the poetic justice of using French Vanilla pudding on the Fourth of July. That's just how I am -- all ironic and subversive in ways almost no one ever knows, or understands. ::sigh:: It's hard, being me. < / sarcasm >
While the pudding sets a little, wash your jam jars. Since you're not actually making, you know, jam, there is no reason to boil them. Just a quick wash and dry will do. Set up a small assembly line with your pudding and fruit. Then:
Two or three spoonfuls of pudding.
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A small handful of strawberries
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About 2 spoonfuls of pudding, and a scattering of blueberries.
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Another two spoons of pudding, a small handful of strawberry bits, and pudding to top off.
Sadly, I am brilliant, and did not take a picture of the final product with its lid on. However, the point here is that when you use jam jars, you can put the lids on, and then take them wherever it is you are going, and not worry about them all that much. Especially if you have the box the jars came in to transport them. :)
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