I’ve been on a job hunt for the past three weeks and to be fair it’s a rather dull existence to have no car and very little money so I’ve instead used my time to go through the past decade of photos and select some into books on Artifact Uprising.
Putting one’s selection of thousands of images, thousands of moments isn’t something we do often in this digital world. It is so rare that I don’t even make albums of my adventures on FaceBook any more. Who has the time? I know that with everything going on in my life, I most certainly don’t.
But, a decade of moments and countries feels like something to reflect back on and hold something with more weight than the memories swirling in my mind. Apart of those memories is how many packets of Trader Joes dried mango I consumed this summer. Literally, I would walk five miles just to get my hands on a packet (and I’m sure I did this on at least one occasion), there were a few times of over consumption though there was no regret, even with my stomach twisting itself.
Mango juice is something that I’ll buy when I’m at an Indian restaurant and I want to be fancy so here is a delicious jello recipe that is perfect for adults. You could perfectly halve the juice (and keep the gin amount the same), but if you choose not to add the blueberry cream you’ll miss out on a special layer of flavor. There’s something about the creamy smashed blueberries with this tart cream that pairs perfectly with the gin.
Mango and Gin Jello with Blueberry Cream
4 cups good quality mango juice
6 tablespoons agar agar flakes
8 tablespoons gin
1/2 cup blueberries
1 cup quark or ricotta
Place the mango juice, agar agar flakes and half the gin in a pot and simmer on high until the flakes have dissolved, approximately 4 minutes.
Remove from the heat and add the remaining gin.
Pour into your serving glasses and refrigerate until set, approximately 4 hours.
Blend the blueberries until smooth, add the quark and blend further until the mixture is smooth. Spoon a quarter of the amount on top of each jelly.