I’m Baaaaack….

DessertBanquetSo, here I am again, getting ready to embark on another Jell-O journey – or, rather, to continue the one I started five years ago. As I begin this again, it’s strange how much about blogging has changed in that time. For starters, CMSs have become more complex, and getting this thing up and running and working the way I want is trickier than I recall of the first time around. Further, to be a proper blogger now, there has to be more social media tie-in; for instance, among other things, I may have to become a semi-serious user of Twitter.

Luckily, I’m not starting all over with the Jell-O. I will be reposting the original posts that I was able to retrieve via the Wayback Machine. Recipes I’ve already made that turned out to be really nasty will be relegated to Memory Lane, meaning I’ll write about them from my notes and from memory, but I will not be making the recipes again. (Salmon Dill Mousse does not bear repeating, believe me.) The less offensive recipes for which I don’t have posts will be Recipe Reboots. Untried recipes are, of course, Virgin Recipes.

I still have my molds, and knowledge won by hard experience. I know to have a stash of ice in the freezer for quick setting over an ice bath, and to spray molds with nonstick cooking spray to make unmolding easier. I know that sugar-free Jell-O dissolves less easily than the regular kind, and that saving the calories isn’t really worth it.

I have a better idea of my limits. Keeping this up will be hard. Not doing it may be harder.

To set the tone, here’s a video I like I lot. Feel free to Pony if you’ve got the moves…

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