It turns out that the key is having enthusiasm for the Project itself. I’m way outside of both of those demographics, and while I clearly have Jell-O memories going way back, it’s not like it’s ever been my favorite thing. They also tend to be housewives and/or Mormons. Other people who’ve done Jell-O blogs have claimed to love (or be obsessed with) Jell-O. I’ll be honest with you – a major ongoing challenge has been maintaining enthusiasm for Jell-O. As far as I’ve been able to discover, nobody else has been able to cook their way through this book, so that, when it happens, will be an accomplishment. If there’s one thing I’ve learned over the course of this Project, it’s the need to pace myself, and the main thing is to actually finish. I don’t see that happening at this point. In the last unmemorable Memory Lane piece, Quick Creme de Menthe Frappé, I announced that I would try to have all of the recipes completed and posted by my fiftieth birthday in January 2017. That was the part Bryan liked, probably because it had ice cream in it, and ice cream makes everything better. At least then the photo would have been more interesting, and I could have had a bavarian layer than wasn’t creepy pink. I can see now I should have mixed it up a bit. Apparently I just went with strawberry for both layers, but the recipe calls for “any flavor” Jell-O. Reviewing the recipe, I see that I could have made this more interesting. Frozen fruit is great in a gelatin dish insofar as it helps to cool the gelatin so that it thickens faster, but it’s difficult to find frozen fruit that has both flavor and a non-weird texture. Back when I was rating the recipes, I gave this one two “nasties”, because it wasn’t as nice as I expected, and because I was dissatisfied with the Trader Joe’s frozen fruit medley that I used for the jelly layer. I’m pretty sure I’ve made a number of them like this, a jelly layer atop a bavarian layer. It’s clear from the photo why I have no memory of Layered Parfait Mold. Scanning through my editorial calendar, it looks like I’ve front-loaded the blog with the more memorable items (whether this was intentional or not, I’ll leave the reader to guess), so from here on in you can count on Memory Lane to be cracked and increasingly overgrown by weeds. It’s kind of ironic that I’ve named this category of recipes “Memory Lane”, because often I have no memory of them at all. Layered Parfait Mold – no wonder I don’t remember it…
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