I was in Aisle Six at the grocery, choosing this week’s chocolate cake mix, when a woman (who looked to be MY AGE) came over to me and asked, “What do you make Jell-O in?”
How complicated is Jell-O?
Bowl, Jell-O powder, boiling water, stir, cold water, stir, set in fridge, eat.
How could this process involve the need for questions? However, since she asked, I pointed out the set of custard cups and told her I made Jell-O in those, so each person could have their own little serving. She said that she was told to bring lemon Jell-O to a party and didn’t know what to make it in. I steered her toward the Bundt cake pan, because she wanted to “unmold it and it still be in a shape”. She was setting the bar high, indeed.
Speaking of stuff in that lane, my question this morning is about flour. Specifically, what happens when you buy flour and use it once, then forget it in the cabinet? When you open the bag again, there’s always some kind of insect party going on in there. Where do these weevily pests come from? They aren’t in anything else, so were they in the flour bag all along?