I Don’t Do Jell-O

I’ve mentioned numerous times that I love to cook.  And I love to make all kinds of food, from traditional comfort to gourmet to ethnic.  But I don’t do Jell-O.  I know.  You might say that it’s just about the easiest thing out there to make.  And I would agree with that assumption.  But for some reason unknown to me, I am unable to produce an adequate Jell-O product.  To be fair, I haven’t tried for some time, having given up awhile ago when multiple tries were unsuccessful.  And you might be asking yourself, “In what way were these tries unsuccessful?”  I will try to describe for you:  the bottom would tend to be thick, rubbery and chewy, while the top was just fine.  Sometimes the texture would even be less than the smooth variety one expects with Jell-O. 

So, if you’re looking for just some good ‘ole plain Jell-O at my house, you’re going to have to call ahead and allow me time to run to the store for some premade Jell-O cups.  That’s the kind I serve at my house.  And if I tell you I’m making Jell-O or a Jell-O salad, what I probably mean is something made with pudding, maybe mixed with some Jell-O, but not made in the traditional Jell-O way at all.  Usually my Jell-O salads have pudding and Cool Whip and fruit.  Just an FYI.