Sangria Gelatine Shots!

One of the things that we consumed during our last episode (edit-in-progress) were these sangria gelatine shots. We’re using the e at the end of gelatine because that’s how Knox gelatine spells it, but it still looks like a suspiciously un-American spelling …

jelloshots

(from Big Red Kitchen)

We like this recipe because it doesn’t actually contain jell-o brand gelatin, which in addition to being made of beautiful horse hooves has a crap ton of sugar. All of the sweetness in these sangria shots comes from the booze and fruit juice inside. And it still has beautiful horse hooves, but what else are you going to do with those hooves anyway?  This recipe calls for Cointreau, which for you dummies out there (guilty as charged) is triple sec, a liqueur made from bitter oranges. Kristin replaced the way-too-expensive Frenchy Cointreau with Durango Triple Sec. So now she has a shitload of triple sec in her fridge, if anyone wants to come over and make whatever else you can make with it. Margaritas? She made these in a mini-muffin tin coated with a little cooking spray so that they were easy to pop out. They make the perfect dome-shaped booze gels that you can eat in two bites.

We used these babies to toast to Walt Whitman, Amanda Bynes and Hodor….but you can use them for whatever you want.

CRAFT POPSICLES, BITCHES

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In Episode 3 (up on Monday!), we fall down the rabbit hole of craft popsicles, thanks to the hit (non)cookbook of the summer, People’s Pops.

The above treats are a strawberry-balsamic bonanza that, in addition to the aforementioned ingredients, use simple syrup and lemon. Which reminds us, why not just call simple syrup what it really is, Thick ‘n Nasty Sugar Water?

So if you want to make these popsicles, here’s what you have to do. Hull and purée a bunch of strawberries (1 lb). Add a fat splash (6oz.) of Thick ‘n Nasty Sugar Water and a tiny splash (1 TB) of lemon juice. STRAIGHT FROM THE LEMON, OBVI, because that premade shit is nasty. Then add the balsamic (2 oz) in, like, a drizzly way, a little at a time, so it’s kind of marble-y. That way no poor soul gets a whole vinegar popsicle, because no one wants that, unless you’re having an enemy over for frozen treats and in that case be our guest.

Then just pour it into whatever you want your popsicles to look like. We have real ice pop molds but why not try something more subversive, like tin cans? Just don’t cut your lip because that would be sad/you might die.

 

 

Unplugged

HOLY SURGE PROTECTOR. Minneapolis has experienced a wave of strong storms and some of us have been without power for over 36 hours. I (Kristin) am sitting at Bruegger’s Bagels devouring power and internet. Sally is on her way back from a wedding in Iowa (congrats Liz & Andrea!) where she probably danced her proverbial pants off and enjoyed some sweet, sweet electricity. We hope we can have a new episode posted by next week. I want to say that I’ll try and keep our internet audience entertained in the meantime, but that’s totally dependent on if I can access faster internet to upload video and images. Anyway, hang in there, Minneapolis.

 

Episode 2: L’Edition Fromage

Did we look up cheese? No, but we did eat it. And then we talked about Disney, Twilight, The Baby-Sitters Club and Mortal Kombat, along with some things that had to be cut for the sake of time.

TwilightWe recommended that Bella have sex with a stranger in Amsterdam to live a little. In [Twilight] reality, her youthful sex spree would be the death of some humans, because now that she’s a vampire, she has superhuman strength.

Les Poissons: Did you know that the voice of Chef Louis in The Little Mermaid was Rene Auberjonois? Kristin’s fellow Trekkies will recognize the name, because the same actor played Odo in Star Trek: Deep Space Nine.