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post #669
bio: jen
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4/21/2020
12:18

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And It Was All Jello


During the pandemic, I've seen many social media friends baking bread or cooking elaborate dishes. I've enjoyed their pictures and was happy that they were engaging in culinary experiments to pass the time.

Recently, I moved away from my own cocktail making and decided to make a dessert I had not made in a long time. I made Jello.

I have now rediscovered Jello (or Jell-o) after many years, and it is darn groovy. It has that not quite solid and not quite liquid mouth feel. It comes in a variety of unnatural colors with flavors that range from fruit punch Gatorade to cough syrup fruit.

It's one of those foods that brings back memories of humid Ohio summers and picnics at water parks. Jello was always there. Sometimes, we ate it with Cool Whip if we wanted to be fancy. I have no bad memories of Jello. I tried to remember some awful party where Jello shots were served, but no, I remember nothing bad about Jello. It's a happy food.

Here is how I make Jello:

Get a box of Jello mix.

Read the instructions on the box of Jello mix.

Boil water.

Mix boiling water and Jello powder together in a bowl. Stir until the powder dissolves. It is very important that the powder dissolves.

Add cold water to the mix. Some people like to add ice, juice, or vodka. I'm a minimalist, so I just use water.

Chill the bowl in the refrigerator until it is slightly solid in that Jello way. I prefer to leave it in the fridge overnight and watch it turn into something beautiful.

If you want to add fruit or whipped cream or sugar candies, that's between you and your Jello. Look at the Jello. Look how it shines for you. And all the things that you do.


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