Monday, April 12, 2004


cappuccino jello?

for some reason -- why i cannnot fathom -- gelatin desserts have suddenly returned to fashion. maybe it's irony.

anyway, thus: coffee jello. this recipe just seems so . . . anyway, if forced to make this by your warped and twisted sense of humor, i have a few improvements to offer:

  • substitute splenda, which dissolves more easily than sugar
  • let the gelatin partially set and then fold in sweetened whipped cream flavored with cinnamon, vanilla, and chocolate for a "cappuccino parfait." top with caramel sauce
  • add kahlua to the mix

with all due respect, i still don't think i could eat it. . .

and this press release describes one of the highlights of the upcoming scaa conference in atlanta: the u.s.a. barista competition! believe it or not, this is a super-exciting event to watch.

once again, i urge all coffee lovers to meet me in atlanta the weekend of april 23rd. . .there's gonna be so much fun stuff for consumers to do every day, it's amazing, if i do say so myself.

and as a long-time, notorious supporter of slow food, i was pleased as punch to see this article. devoted bccy readers know this blog is all about the benefits of cooking at home as well as enjoying the unexpected relationships that come from a new orientation towards food. . .

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