Something has gone terribly wrong.
Coat your tongue with sticky, filmy gelatin instead of that waxy film you get from jimmies! YUM.
(Source: http)
Go to the ice box instead of the market! For America!
Yea, you huff that Jell-o!
(Source: old-ads-and-mags)
(Source: bopcat)
To my surprise, today is the beginning of Egg Salad Week! Who knew such a thing existed?
”Annually, the full week right after Easter is dedicated to the many delicious uses for all of those cooked, colored, hidden, and found Easter eggs.”
Why not try making one of these delightfully disgusting egg salad jell-o molds?
Now it’s Jellied Salad Day.
The two main forms of Jellied Salad, the Translucent Suspension form and the Brain-colored Meat Jelly form. The former seems to be the most popular because of its color possibilities.* It’s like limbo for vegetables, hung perpetually in a network of proteins where time ceases to exist. On the other hand there’s the Meat Jelly, made of any number of animal items (usually liver), or occasionally kidney beans as shown above. It doesn’t matter what you use, it’s always going to turn out a pinkish beige color. Much like liverwurst, it’s meat you can eat with a spoon. But unlike liverwurst, it stands upright without support.
*see: red, green, and yellow.
fruit salads (by Sara Antoinette Martin)
I’m sure Betsy Ross would be honored that her flag inspired such a wonderful jell-o ring.
Jell-O deal
The Calgary Daily Herald - Mar 5, 1938
