After Hadestown we popped into the State Library to check out the Peter Kingston exhibition. It’s well worth a visit! Afterwards we wandered the other galleries and peeked in at the students in the Mitchell Library Reading Room.
I also couldn’t resist swinging by the Shakespeare Room, since Tim Richards mentioned it in his newsletter recently.
Called my Representatives and Senators again, this time to ask them to oppose HR 740, the “Veterans Access Act,” which will contribute to dismantling the Veterans Health Administration. I told them that my grandfather James Harter proudly served in the US military on multiple tours of duty, and at the end of his life support from the VA was vital. HR 740 will be detrimental to the health care of over 9 million US military veterans, and for a nation that says they care about veterans, that’s completely unacceptable.
If you’re an American and care about this issue, I urge you to call your representatives too.
I finished the second of Ferrante’s Neapolitan novels today. This passage at the end brought unexpected tears to my eyes. I’m going to need some time to sit with this.
As big fans of Finns, Swedes, and sauna in general, how could we not love this? They even wear the sauna hats! (Now Rodd is sad and second-guessing our decision not to put a sauna in the garden.)
It’s time for another recipe from 1965! Continuing our vintage cooking experiment, this time Rodd chose the recipe from February 14 – Mysterious Pudding.
Very simple recipe! It’s basically a cross between a trifle and a moulded jelly:
Sandwich cake, jelly crystals, bananas. Line a jelly mould with slices of banana, then half fill with alternate layers of cake (sliced thinly) and banana. Fill the mould with the hot jelly, allow to set. Serve with cream or cold boiled custard. A good way of using up stale cake.
Here are the very simple ingredients we started with. We used a storebought sponge cake, a box of Aeroplane jelly (an Aussie classic!) in “Port Wine” flavour, and a bunch of ripe bananas.
We did not, however, have a jelly mould so we made do with a large glass container. Mr. Snook got to work lining it with banana slices.
He also sliced up the sponge into thinner pieces…
…and added a layer above the banana.
It was at this point that I realised each box of jelly only made about 500ml (2 cups) of gelatin. “I don’t think it’s going to be enough!” We decided to instead do two boxes in separate layers FOR EXTRA MYSTERY.
After agreeing that pineapple would be the bottom (top) layer, I mixed it up while he completed the banana and cake layers. Then we carefully poured the liquid jelly over the cake and fruit, letting it soak in.
Then that went into the fridge to firm up a bit…
Once it was starting to firm up, we added the next layer of “Port Wine” jelly. Note: as far as I know, this is not a flavour that Jell-O ever produced, so I had definitely never had it in my life!
Then that went back into the fridge to fully firm up overnight. Hey, that looks pretty mysterious!
But how to get it out of the dish? We started by dipping the container into a sink full of hot water…
…and then when that didn’t work, we ran a knife down the sides. Then we flipped it over and…
SHHHHHLLLLUUUUUURP! It was free.
So. Mysterious.
Rodd started slicing it into pieces, while I used a hand mixer to whip some cream. Hey, that looks pretty cool!
We served it with the whipped cream, as directed.
I really liked it! But Jell-O was always a favourite treat growing up. Rodd felt that the red layer didn’t really add anything, and we’d have been better off leaving it out. We both thought the layers of jelly-soaked cake with banana were way better than they had any right to be.
To modernise this, I’d definitely start by making your own cake. The cake layers were the best, so I wouldn’t bother with any jelly on its own. Rodd also reckons that making your own gelatin – using real fruit juice – would taste nicer than the boxed artificial stuff. We suggest filling the container/mould with the cake layers, and making sure that each layer is fully saturated. You could even do different flavoured jellies for each layer, waiting for each one to set before pouring the next! That would be epic – AND MORE MYSTERIOUS – when you unmoulded it. 😉
“Being told we cannot draw is the first step to telling people that no, they are not as competent as they believe themselves to be. Once you can convince a human being they cannot draw, you can convince them of mostly anything.
Someone is benefitting from making you believe you are incompetent and it is not you.”
This piece – “How to draw an orange” – from Mike Monteiro’s Good News really, really resonated with me, and not just because I’ve literally got a painting of oranges on my wall. I know that I’m my own worst critic, and I know that it’s held me back from doing things in the past. Someone reached out to me with an opportunity recently, and I still can’t wrap my head around the fact that they think I’m qualified for it. I’m a grown-ass, competent woman, and I can do this.
It’s obviously not happening! I’m just not feeling it, folks, despite having (IMHO) a fantastic idea for the sock monkeys. I even sourced props! I’ll just have to hope another sexy sexy tennis movie gets nominated in the future… 🎾
