Dinner

 Our good pals Jack and Linda were in town for a visit from their now always home in Massachusetts , not sure why - maybe just to see us. But probably some baseball or something in there. A couple of afternoon showers, so didn't know if we could even gather outside, had always planed to eat inside. They got a chance to tour the gardens.

 FEELING PINK

 Pre Game Basics

 We were able to gather outside before supper - the rain ended and then scooted all around us.

•  Mojo Marinated Pork Chops w/ Grilled Vidalia Onions
• Fresh Corn off the Cobb
• Sweet Potatoes
• Baby Boc Choy w/ garlic and ginger

Mine Mango Mousse Trifle

This is a fun little dessert, that is not at all hard to make

For the mousse or Puff...

THE ORIGINAL LINK

Ingredients

• 1cup lukewarm water
• 2 envelopes unflavored gelatinabout 2 tablespoons
• 1 14-ounce can sweetened condensed milk
• 4cups cubed mangofresh or thawed from frozen
• 1tablespoon fresh squeezed lime juice
• 2cups heavy whipping cream
• 1cup diced fresh mango or berries(optional for garnish)

Instructions

To Prepare

• Pour 1 cup lukewarm water into a medium heatproof bowl and add 2 envelopes of unflavored gelatin. Stir and let rest until mixture puffs up, it will increase slightly in volume, about 3 minutes. Meanwhile, fill a small saucepan (that can hold the heatproof bowl) with 2 to 3 inches of water and bring to a simmer over medium-low heat. Place bowl with the gelatin mixture on top the saucepan, creating a water bath or double boiler. Let the bowl rest there, stirring occasionally, until gelatin completely dissolves, approximately 2 to 3 minutes. Remove from heat.
• Pour the sweetened condensed milk into a blender along with the mango chunks and lime juice, puree until completely smooth. Add the diluted gelatin and blend on low speed for a few seconds to combine. Pour into a large mixing bowl. Let it begin to set as you whip up the cream.
• In a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until it holds soft peaks. Fold the whipped cream with the mango gelatin until fully combined.
• Pour into individual gelatin molds or ramekins, cover tightly with plastic wrap, and refrigerate until completely chilled and set, at least an hour. Alternatively you can pour it onto a container, and let it chill and spoon onto bowls later.
• When ready to serve, remove from the refrigerator and decorate with diced fresh mango or berries of your choice, if desired. Or if chilled in a large bowl, spoon onto individual bowls.

I just made it in a big bowl then put it in these little trifle bowls layer with some crushed up triple ginger cookies from Trader Joes and some more mango chunks. Topped with a dollop of cream , more fruit and a whole cookie.

This is a great technique to master - could use any fruit at all. Easy to do and sets up very quickly.