Last weekend I was strolling along the Hudson River with my boyfriend when the skies opened up and dumped a monsoon on us. Fortunately, there was a random tent nearby that we and a bunch of other drenched pedestrians discovered at precisely the right moment. The rain lasted about ten minutes, and then this happened.
That, I thought, was a signal that all would be fine.
Instead, it ended up being a semicircular, multicolored middle finger directed squarely at me.
I’m not sure how comfortable I am talking about the exact three bad things that have happened. There may be even more than three, but typing them all out might result in me freaking out even more than I already have in the past, oh, six weeks or so. Yep. Six weeks of on-and-off nonsense.
This past week has been one of the most trying I’ve experienced in about seven years. I’ve had to deal with disturbed individuals whom I’ve never met contacting me through this blog, using something that’s very dear to me to basically, well, harass. You all know how well I deal with scary fools coming after me. It’s not cool. Plus, I am a boring person. Trust. I am also sort of broke, really quiet and pretty reserved until I am hungry or SUUUUPER pissed off. There is really nothing to be gained from randomly lobbing the crazy this way. So, if you’re reading this with the sole purpose of, I don’t know, being mean or causing trouble, this way to the egress.
Sylvapotamus has left the country for the week, leaving me stranded and lost and even sadder than I would be had she not left. Somebody help! Tell me a joke. A good one. Or a bad one, I don’t care. Just give me something to work with, people! I’ll give you a delicious, healthy, addictive dessert in return!
Basil Lemonade Jellies (makes six 1/2 cup servings)
adapted from Serious Eats
3/4 cup of freshly-squeezed lemon juice (about 4 to 5 large lemons)
1/2 cup of sugar
1 1/2 cups of basil leaves, loosely packed
1/2 cup of no-pulp orange juice
3 teaspoons of powdered gelatin
Fresh whipped cream or ice cream to serve, optional
6 small basil leaves for garnish, optional
In a medium-sized saucepan, stir together lemon juice, 1 1/2 cups of water, and sugar over medium heat until the mixture reaches a boil. Stir until the sugar completely dissolves.
Tear basil leaves roughly and place in a small glass or metal bowl. Pour lemon juice mixture over basil leaves and let steep for at least 15 minutes.
Pour orange juice in a small saucepan and sprinkle gelatin over the top. Let sit for five minutes, then place pan over medium heat, stirring until gelatin is dissolved. Remove from heat.
Strain the basil out of the lemon juice mixture and stir juice into the gelatin-OJ mixture. Pour into six small ramekins or a 1-quart dish. Refrigerate until softly set, at least two hours, then serve, either with ice cream or whipped cream. I recommend ice cream. Or nothing. Or just not even thinking about it and going to town on these.
So I cut the sugar down from what the original recipe called for, and I am so glad I did. The basil flavor came through very nicely, giving the jellies a very complex flavor. The tartness of the jellies combined with the sweet, cold creaminess of the vanilla ice cream I used made for a perfect, perfect summer dessert. I cannot wait to make these again.
Note: The below was just brought to my attention, explaining almost all of the heartache I’ve been experiencing lately.
Oh f*ck you, Stamos.