Getting jiggly with it
As the first heat wave breaks, it's time to make the icebox work. Whip up some delicious creations with chilled fruits and vegetables; and wonderful, wobbly jellies. Pauline D. Loh offers the cool recipes.
Writing this week's column gave me great pleasure and I had no lack of volunteers to gobble up the finished products as well. In fact, I had to jealously guard one or two jellies for my own private feasting.
I love jellies. Jello was the first American product I fell in love with as a fledgling cook, and the affair has continued to this day. I love the melt-in the-mouth freshness of lemon-flavored gelatin, and I love the slight gumminess on the lips after a bowl of jelly has been demolished with satisfaction.
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