For something like the fortieth time in the 13 years of this blog, I lost my mojo. The last thing I wanted to do was write–or share.
I’m not the only person totally dragged down by this pandemic, but hey, sometimes I just like to feel sorry for myself.
To be honest, it is a strange time even without a pandemic. My once crowded home is gaining space, as one by one my boys are growing up and leaving the nest. By January, all that will be left is a teen and twin tweens. And, while this change is all well and good–so much of my adult life has revolved around being a mom to a gaggle of kids. So, this change is leaving me a bit sentimental.
Add in more than a little work angst over the summer and early fall. Add in the stress that being a professional fundraiser during a global pandemic entails.
I’ve just been preoccupied.
And that is OK. Part of what I have spent time focusing on is making my home into a sanctuary from COVID. Making sure home is a place where we all feel safe, and warm and comfortable.
About 50 times in the past six months, my husband has said, you should blog about this or that, and each time–I just kind of sighed. . . I was not feeling it.
But, on Wednesday, everything changed. During breakfast one of the tweens was rummaging through my cookbooks and found “The New Joy of Jello” (Copyright 1974) and was equal parts amused and disgusted. And the hubs said–“You need to blog this! Like ‘Julie and Julia‘!” and I realized that he was not wrong.
To show his support, he cleaned out the Jello aisle of our local grocery store. I’m sure the teen ringing him up thinks we are throwing a heck of a party!
My culinary minded tween looks forward to helping me recreate each of the recipes in this 99 cent promotional volume. However, there are a handful of recipes that we really do NOT look forward to more than a “no thank you bite” (Leftover turkey and celery in lemon jello anyone?)
Today, we started easy. A simple fruit and Jello concoction. The recipe called for “Birdseye Fast Thaw Frozen Fruit”, but I’m not sure that is an actual product anymore. However, we have all kinds of frozen fruit at our house, and the twins were happy to offer up raspberries–as they think frozen raspberries make their daily breakfast smoothie taste too sour.
I’m all for keeping things matchy, so I paired the frozen fruit with a raspberry Jello.
So, for this concoction simply bring 1 1/2 cups of water to a boil:
The recipe called for 10 ounces of frozen fruit. The raspberries had been opened and some had been consumed. We had just over 8 ounces–that was plenty.
Add the boiling water to one small box of Jello and stir to combine.
Stir in the fruit and chill until set.
And everyone agrees that any Jello dish is better with some Cool Whip!
This dish was a hit with everyone. As long as you like fruit in your Jello–and who doesn’t–this is a super accessible and easy enough for a young chef.
Honestly, it was fun for me to try a different flavor profile–I am solidly a strawberry Jello with frozen strawberries girl.
And yes, while cooking (boiling) my way through a 1970’s Jello cookbooks may sound silly, it may just be what I (and you) need right now!