TANG SALAD!
Tang? Wait, isn't that the powdery orange stuff that, mixed with water, makes flat orange soda? The stuff that astronauts drink? The stuff that is slowly being phased out and is really hard to find in grocery stores?
Indeed. That's the stuff.
This recipe is one that I grew up with, and one that my grandma made every year. It's so good. Mostly because it's like getting dessert during dinner, or as Shawn calls it, pre-ssert.
This recipe is full of "wholesome" ingredients. See below:
Ingredients
1 large box orange Jell-o (or two small boxes)
4 tbs. Tang
1 pint orange sherbert
1 or 2 cans mandarin oranges
Directions
Mix Tang with Jell-o and dissolve in 2 cups boiling water. Let sit until it starts to set. In the meantime, get the sherbet out and let it start to thaw. It's easier to mix in when not straight out of the freezer. Mix in the sherbet with a mixer or a whisk. It's important that you don't mix the sherbet in while the Jell-o mixture is still liquidy because you'll get a bunch of foam on top. Once the sherbet is mixed in, gently fold in the mandarin oranges and pour into a mold of your choice. I use a bundt pan, but any cool mold is fun. Refrigerate overnight and serve when the turkey is ready to eat!
Mmmm... dessert at the dinner table. Love me some traditions.
Oh, and here's my thankful list. It's not as well-written as last year, but maybe next year when I've gotten all mushy with motherhood I'll have some deep things to say.
* Zantac. Heartburn is a bitch. Zantac makes it better. I Love it.
* Not having gestational diabetes. I passed the test today. Booyah!
* Shawn. And Shawn. And Shawn.
* Kitties. Mine especially.
* Bubba. He's a good dog.
* My house. My chickens. My garden. My couch.
* Family and friends.
* Being healthy. Having friends and family who are healthy.
* Nature. It's always there when I need it to provide calm and wonder.
Happy Thanksgiving, everyone!
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