Patrice and Marleah “drink” Bourbon Cranberry Jello and talk calves’ hooves, Strawberry Fluff, a haunted portrait room, and … Hatbox.
It Jiggles! //
It’s the holidays! Know what that means? Congealed salad, y’all! America’s favorite dessert had a slow trek to parts of the South, but when it got there, it ate a can of Cool Whip and a package of marshmallows and decided to set a spell.
- A Social History of Jell-O Salad: The Rise and Fall of an American Icon, by Sarah Grey
- Making, and Eating, the 1950s’ Most Nauseating Jell-O Soaked Recipes, By Hunter Oatman-Stanford
- Watch It Wiggle! The Jello Story, by Gastropod
- Electric Jell-O, by Lara Smith
- The Gallery of Regrettable Food, by Lileks.com
More Ghosts that Kill //
Patrice brings you two more creepy stories in her series of 5 killer ghost stories!
- All props to https://creepypasta.fandom.com/wiki/Can_Ghosts_Kill – Written by TheDivineAuthor
- Annie from https://weirdmeadecounty.com/
- Emma the Librarian’s Powerpoint on Zombie Apocalypse.
- Thanks to our Patrons! You can be one too!
- Go join our FB Fan Group!
Bourbon Cranberry Jello
- 1 – 6oz box Raspberry Jello
- ½ cup Bourbon
- 3 ½ cups chilled Cranberry Juice Cocktail, divided
- Sugared cranberries, for garnish
- Rosemary sprigs, for garnish
- Empty jello package into a 9×13″ dish. (I’d use something smaller next time for thicker Jello cubes)
- Heat 2 cups of cranberry juice cocktail until it boils. Remove from heat and pour over jello mix, stirring until fully dissolved.
- Stir in ½ cup bourbon and remaining 1 ½ cups of chilled cranberry juice.
- Allow to set overnight in the refrigerator until firm.
- To serve, cut into squares and scoop into cocktail glasses or bowls.
- Garnish with sugared cranberries and a sprig of rosemary.
Sugared Cranberries: Make a simple syrup by combining 1 cup of sugar and 1 cup of water in a small pot. Cook over medium heat, stirring until sugar is dissolved. Remove from heat, allow syrup to cool slightly, and then stir in one bag of fresh, washed cranberries. Stir until all cranberries are coated. Remove cranberries with a slotted spoon to a cooling rack and allow to dry completely. Once the cranberries are dry (and very sticky), roll in white sugar.