Monday, April 02, 2018

The perfect Easter --- Jello-wise

All in all, it was a perfect Easter morn --- providing you were willing to overlook the fact the sun wasn't shining, it could have been 20 degrees warmer and the only flowers in sight were on the altar.

Spring is running a little late this year, so I've compensated this morning by resurrecting a few blooms from last year --- all photographed on March 28, 2017. Eat your hearts out.

From a Jello standpoint, the post-service brunch was nearly the perfect storm. All that was missing was fruit cocktail suspended in crystalline strawberry or cherry. Of course there was egg and sausage casserole, cheesy potatoes, deviled eggs, mixed fruit, pastry and much more.

But it truly was a gelatinous trek down memory lane.

I took Green Magic, that confection of lime, melted marshmallows, cream cheese, Miracle Whip, crushed pineapple and Cool Whip --- almost entirely lacking in redeeming nutritional value.

And yes I know that Watergate Salad is based upon pistachio instant pudding rather than Jello, but what could be more evocative.

And then there was Bill's cranberry number, studded with miniature marshmallows.

The struggle at a culinary convocation of Episcopalians is to ensure that at least one of the Jello salads is in the liturgically correct color. Here we failed. Although Julie pointed out that she had sprinkled her lemon bars with powdered sugar, that was the only white in sight.

At least here there was none sprinkled on the ground outside, although that was the not the case to our north or south.

1 comment:

Brenda said...

I have been on a mission lately to revive Jello salads. I feel there has been a decline. Bill has been instrumental in my new obsession with Jello salads since he often serves delicious ones from his recipe collection when we gather at his house on Survivor night. I have been searching my community published cookbooks for recipes. I am drawn to the recipes with vegetables such as carrots, cucumbers, spinach, onions, etc. Let me know if you have any recipes that you feel are outstanding in the Jello field.