On an unrelated event: that same afternoon, my mother dropped off a pile of cookbooks in my house that a friend of hers was getting rid of and thought I might be interested in keeping (which I was, of course, since I am a natural cookbook hoarder). She could not remember where the recipe came from and I was not able to picture very well what she was trying to describe to me from memory: plain gelatin, grated carrots, torn up pieces of cheddar singles, whipped sour cream, crushed pineapple, maybe raisins?… though, I was instantly attracted by the bold combination of flavors and textures that it involved. As I interviewed my friend, fellow cocinera, and food-photographer, Linda Campos ( ) about her Thanksgiving-food traditions as a daughter of Mexican parents raised in Texas, she mentioned among other things “a weird gelatine dish” her mother used to make that got my attention. It all started two newsletters ago (apparently, because the idea had been wondering in my mind at least a month before that), while I was writing about inmigration and how wonderful celebratory holiday dishes can come out from the assimilation of two cultures, in that case, the Mexican and American cultures. Gregory Crewdson, Untitled, Winter (Sunday roast), 2005, Van Ham collection. That is how I became interested in jellied salads, if it makes any sense (or I hope it does at some point), and also because they are an idyllic dish for any glammed up holiday table. And then it happens they all of the sudden reappear in our minds like a Déjà vu or as references of something else, and we can finally grasp them. They dominate” somewhere in our subconscious, hoping to come to the surface someday. They may appear so fleetingly before us through the agency of our senses that they sometimes can’t be assimilated as thoughts right away. It amuses me how one thing can lead to another when writing about food and I wonder, how much does that have to do with intuition? “Sometimes the thought is closer to the truth, to reality, than an action”, but I say that food-related thoughts can be even closer. Plus, there are a few cocktail recipes that show you how to make Jell-O shots, of course.*Spoiler alert: this text analyzes Charlie Kaufman’s film I’m Thinking About Ending Things (as well as the story by Iain Reid in which it is based) from beginning to end, so I advise you to watch it first if you haven’t. Some options call for packaged mixes, and others mix it from scratch with fresh fruit juice and gelatin powder. If you like something with a little more texture, strawberry or orange pretzel salad is the perfect combo of smooth-sweet and salty-crunch. Opt for a festive Christmas treat like Ree Drummond's red, green, and white finger Jell-O when the holidays roll around. Here, you'll find classic recipes like Southern poke cake, Jell-O salad, and ambrosia. Say hello to your new favorite dessert: Jell-O! Or even better, layers of bright, citrusy sweetness topped with whipped cream. You can soak it into cakes, mix it with fruits, or even serve it straight! Think gorgeous shards of colorful Jell-O floating like stained glass. Jell-O is one of the most versatile shortcut ingredients to keep around the house. These Jell-O recipes prove that there is so much more to the retro dish than meets the eye. Jell-O mix? Before you knock it as a kiddie treat, think again. It's time to start thinking about dessert recipes, but your pantry is near empty aside from.
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