tag:blogger.com,1999:blog-25622200.post114972398838434620..comments2023-09-20T09:32:47.374-04:00Comments on FOODChair: When life gives you tomato, make V-8 Jell-OCallipygiahttp://www.blogger.com/profile/02110588839009618748noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-25622200.post-1150633291793860682006-06-18T08:21:00.000-04:002006-06-18T08:21:00.000-04:00jbird- we will have to talk about this! in the UK ...jbird- we will have to talk about this! in the UK no less?Callipygiahttps://www.blogger.com/profile/11131979717873807365noreply@blogger.comtag:blogger.com,1999:blog-25622200.post-1150510446004999122006-06-16T22:14:00.000-04:002006-06-16T22:14:00.000-04:00that sounds delicious!!!a friend gave me a buch of...that sounds delicious!!!<BR/>a friend gave me a buch of basil from her garden and all I could think of was lemon posset....like a hyper rich creme brulee with a lemony basil flavor with raspberries lovingly cradled within all that richness. had it in the uk at db's sis' home and it was awesome.....maybe a potential spinoff subject matter?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-25622200.post-1150489682040778542006-06-16T16:28:00.000-04:002006-06-16T16:28:00.000-04:00anonymous, By no means have I cracked the jello co...anonymous, By no means have I cracked the jello code, but there is a dim light in the distance. There is a passionfruit gelee in my fridge and tonight I will put on the basil cream portion...hmmm<BR/><BR/>jbird- it will have a basil cream cap! This is sort of a la Claudia Fleming, she was always sticking herbs in her fruits- now we will see. Also just bought some small jello molds. The Callipygiahttps://www.blogger.com/profile/11131979717873807365noreply@blogger.comtag:blogger.com,1999:blog-25622200.post-1150423578512953452006-06-15T22:06:00.000-04:002006-06-15T22:06:00.000-04:00Passionfruit gelee.....that would be perfect, with...Passionfruit gelee.....that would be perfect, with a dollop of creme fraiche and just the slightest puree of fresh passionfruit puree on top. Yummmmmm.....Good going, gelee goddess. You can never eat enough jiggly jello.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-25622200.post-1150411592064415812006-06-15T18:46:00.000-04:002006-06-15T18:46:00.000-04:00Whoever thought gelatin could prove to be of culin...Whoever thought gelatin could prove to be of culinary interest? I'm impressed--it actually sounds like something I might try! What's next? I can't wait to read about your next food adventure!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-25622200.post-1150329427383227102006-06-14T19:57:00.000-04:002006-06-14T19:57:00.000-04:00anonymous, with you by my side I think I can conti...anonymous, with you by my side I think I can continue to tame the jello beast.<BR/><BR/>jbird, no you are like the Jello Sphinx! You figured out the great jello question and now I will confidently move over to passionfruit gelee. Honestly, do I have a sickness?Callipygiahttps://www.blogger.com/profile/11131979717873807365noreply@blogger.comtag:blogger.com,1999:blog-25622200.post-1150246562970269772006-06-13T20:56:00.000-04:002006-06-13T20:56:00.000-04:00A thing of beauty!You, my dear, are the Miles Davi...A thing of beauty!<BR/>You, my dear, are the Miles Davis of Jello improv. Fridge on!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-25622200.post-1150139692554911082006-06-12T15:14:00.000-04:002006-06-12T15:14:00.000-04:00THOUGH I THINK THE THOUGHT OF JELLO BEING SET FREE...THOUGH I THINK THE THOUGHT OF JELLO BEING SET FREE IN ONE'S KITCHEN DANGEROUS AND WELL, QUESTIONABLE. YOU ARE GIVING IT A GOOD SHOW. GO FORTH, MY JELLO SISTER, INTO THE KITCHEN!!!! HAVE NO FEAR OF GELATIN!!!!Anonymousnoreply@blogger.com