Those zoodles are so popular now; I looked at a zoodler with three blades but opted to wait because I really like pasta the real deal. But with my bad teeth or if I have trouble with false teeth (need top and bottom), it might come in handy. Only thing is it won't do all veggies and I have a nice food processor with an extra 2mm slicing blade, just a nuisance to get ready and clean. I still don't think the 2mm slicer will do as thin as the ribbon blade on the zoodler.
I'm crazy about peppers and they are SOOOOOO expensive.
Yes be careful with that bridge. Apples and fresh sweet corn you probably shouldn't bite into. I have to cut my corn down the rows to make them double, but I do that anyway because they get more buttery. Haven't been able to eat a fresh apple or other veggies for ages.
I dug this out for you, haven't made it for years. There are various versions on the web, also a 9X12 with apricot nectar. I think I made a jello salad comparable to the pears with a lg pkg lemon jello, 1 8 oz cream cheese, and cut up lg canned apricots.
I will just list the ingredients and amounts and not the instructions. If you or someone else wants them, I'll type them out.
This one uses a 9-in springform pan but I used to make it in the big rectanble cake pan or smaller glass square pan (and eat it all myself because I don't know if anyone else in the family liked it but they were welcome to it)
1 can 30 oz. apricot halves, drained (reserve syrup)
1 envelope unflavored gelatin
2 pkg. (8 oz. each) cream cheese, softened
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
2 tablespoons lemon juice
1 container (4-1/2 oz) frozen non-dairy whipped topping (I like the Cool Whip extra creamy but it doesn't come in all the sizes)
No-Bake Crust (prefer graham crackers)
1/2 cup butter or margarine (too much imo) 6 tablespoons should be plenty
1/3 cup sugar
1-1.2 cup crumbs
Easy Apricot Glaze (think it should use apricots from a separate small can maybe, have never had mint so never bothered with this garnish which is very pretty)
1/2 cup reserved syrup
1 teaspoon cornstarch