The Sunday before last—which I spent on weekend edit duty, which meant a full day immersed in this atrocity—I posted the above photo on Instagram with this caption: “The world is bad, so I made a pie.”
My old boss responded with a perfectly chosen Onion article, first published on September 26, 2001: “Not Knowing What Else To Do, Woman Bakes American-Flag Cake.” Continue reading
It finally happened: I crossed the gelatin rubicon.
You know how Julie Powell (of Julie and Julia fame) flipped out when faced with cooking Julia Child’s aspic, a.k.a. meat jello (shudder)? That’s sort of how I felt when I first saw that there’s a whole section of gelatin-based dishes in Nonnie’s cookbook.
Almost all of them are desserts — save a truly horrific-sounding shrimp mold, which I intend to avoid for as long as possible — but that still didn’t quite ease my worries. I know that gelatin is a perfectly cromulent ingredient; I know that modern gastronomic types even champion it as the secret to everything from juicier meatballs to soft-serve.
And yet… gelatin is gross, guys. Continue reading