I'm so jelly!
Could an aspic revival and next-wave Jell-O shots pull me out of a summer slump?
Happy Friday, jiggly cook!
I was just fretting — during a work-stress-induced bout of insomnia — that on top of everything else contributing to my anxiety, I had exactly zero to offer in the newsletter I owe you this morning. That rarely happens, as I’m always playing with a few ideas in draft form.
The New York Times — one of my 4 a.m. friends — came to the rescue. After I read all the latest stories and took the Friday news quiz (yes, in that order, a pathetic attempt to do better on the quiz), I dove deeper into the Times, and found a delicious story: “The Jello-O Shot Renaissance: Across the country, bars are serving jiggly, alcoholic concoctions that are nothing like the college party version.”
How inspiring! Jell-O shots at Ci Siamo (Danny Meyer’s Italian restaurant) made from Campari and French gin and served in coupes! A craft cocktail bar in Louisville, Kentucky that makes Jell-O sho…
