by Paula D.
on October 19, 2023 10:18 am in Art / Food
I was in London two weeks ago for my friend Amber and Jon’s wedding! I had time to explore the city’s vibrant culture and rich history. It was a wonderful experience and I am grateful.
When I returned though, I sensed a big shift. I felt unmoored. All of a sudden, it was Fall and things had changed. But you know what Fall means… jello season. With the intensity of the summer behind me, I have time to focus on jello again. I started my jello journey last March…
“My interest in jello was triggered when I saw a vintage photo of a beautiful tower in “Better Homes and Gardens, New Cookbook, 1981.” Bold hues, structural shapes vs. organic forms, and the endless foods you can suspend within jello were so inspiring. I immediately saw jello as an art form. My mind was overwhelmed by possibilities.” (For the full story, click here.)
Since then, I’ve learned through practice so much about the craft of jello art. I’ve figured out the correct recipe to keep my sculptures firmly intact. Time and temperature also play a big role – it’s a science. I’ve learned how to successfully suspend foods and flowers in vegan jello. I’m experimenting with color and pushing the boundaries of shape.
I’ve gifted my jello creations to friends. For Kaori’s birthday, I created a tri-color, layered cake. The room was quiet as I unmolded the structure. At first release, all seemed well. But then – the sound of gasping suspense – seconds later, the top layer of jello slid off in a dramatic slow-motion fashion. Then loud laughter. I learned that night – jello brings joy!
Just last week I gifted another jello sculpture to my friend Frith. This time I had the keen idea to make it an interactive experience, letting Frith participate in the unmolding drama. She was a little nervous, but game. With a bit of jiggle, she successfully removed the mold and her jello gift stayed in form! Presenting jello sculptures into the world creates intrigue, suspense, and confusion and opens up a channel to engage people. For me as the creator, I relish in reading the room, observing people’s reactions, and listening to what they say under their breath.
Frith on her birthday after unmolding her interactive jello sculpture gift!
The supportive response from my friends has been an unexpected reward. People are curious and they enjoy watching the unveiling of my works on social media. Jello sculpture is performative. I’m eager to continue my exploration of that part of the process through video.
My goal for this jello season is to make my structures taste good. The packaged vegan jello flavor is as you would expect – sugary cough syrup. Through my research, I’ve learned there are other gelling agents such as Agar-agar (made from red algae) that are tasteless. Instead of using water, you hydrate the powder with fruit juices.
Dandelions are edible and make for a beautiful jello sculpture embellishment.
Aside from learning my craft, Jello sculpting continues to teach me skills like patience. Jello is organic and unstable, unlike the thousand-year-old sculptures I saw in the London museums. Jello is impermanent, a reminder that moments and mountains are in a constant state of change. And that the journey is most valuable.
To follow my jello journey, find her on Instagram: @theglorifiedtomato.
Expand your understanding of the animal world at this year’s ANIMAL ROCK event. Open your mind and learn how animals teach us, how they heal us, how to connect deeply with your pets, and how humans can live in harmony with all creatures. ANIMAL ROCK is this Sunday, October 1, from 10am-4pm, under the dome at 94 Street and Shore Front Parkway.
From personal experience working with Jill Lauri, Founder of ANIMAL ROCK and my cat Lefty, I’ve come to understand that animals possess a unique power to heal and teach. Through their companionship and unconditional love, they offer solace during difficult moments throughout our lives. Animals soothe our emotional wounds with their calming presence. In the simplicity of their existence, they teach us the value of living in the present, cultivating mindfulness and gratitude.
Animals bridge the gap between humans and the natural world, reminding us of our interconnectedness with all life forms. Their non-verbal communication encourages us to sharpen our senses and empathy, enriching our relationships with both animals and fellow humans. With this, animals touch our hearts and souls. Learn more of this intimate attachment – attend ANIMAL ROCK! Speak with Jill directly and celebrate all life with your like-minded neighbors.
Here’s what to expect on Sunday:
- Healing: Bring photos of your beloved, departed pets and share their stories to heal and to help others in mourning in our community.
- Education: Information will be on-hand to answer your questions about adopting from shelters, fostering and ways to volunteer at Animal Care Centers.
- Donate: ANIMAL ROCK will be collecting clean bedding (sheets, towels, blankets), unopened pet food, and new/slightly used pet toys and supplies. They will also accept cash donations and purchase additional items to donate to Animal Care Centers of NYC. Please consider contributing!
- Action: One of the most critical issues related to animal welfare today is the introduction of the EATS Act (Ending Agricultural Trade Suppression Act). Learn about this urgent issue and take action at ANIMAL ROCK by calling on the spot, Senators Schumer and Gillibrand, Congressman Meeks, and Governor Hochul.
- Activities: Animal Rock will lead Magical Animal Peace Walks for adults, children, and dogs on the Rockaway Labyrinth. Participate in “Love Strolls” for adults to send loving energy to animals in distress, Children can Labyrinth Gallop – through the eyes of the animal kingdom and trot with your canines to bring about bonding.
Learn more about Jill’s offerings and ANIMAL ROCK at healingwithanimals.com. Follow Healing With Animals on Instagram to stay connected to the animal world: @HealingWithAnimals
The Beach 91st Street Community Garden is hosting a Pie Party Fundraiser and I want to share the details with you because there are some pretty fun and tasty things happening!
The Pie Party is this Saturday (tomorrow!) Sept. 23rd, from 12-4pm. The event will be held in the beautiful garden courtyard – 136 Beach 91st St., Rockaway Beach (Beach Block). Bring a picnic blanket and dress like you’re heading to the country fair (if you want)!
The Food: Delicious, homemade pies baked fresh by your neighbors for sale! Come hungry for savory and sweet slices, vegetarian, vegan, and gluten-free options too. We hear there’s peach pie, vegan Sicilian pistachio pie, banana cream pie, apple pie, artichoke pie, and cheesy tomato pie, to name a few. Enjoy your slice with a cup of coffee available at the pie stand!
The Art: The B91 Community Garden has been a longtime advocate of local arts by hosting several art exhibits in years past. Furthermore, you’ve probably seen their monthly rotating public art display case located in the garden. This space highlights creatives in our community year-round.
The 2023 garden tote bag was designed by artist Phil Rodriguez. When Phil isn’t creating art, he skateboards… worldwide. Also find him @brothersrockaway on the boardwalk, making healthy eats for our community. The tote bag was beautifully screen printed at Kingsland Printing (WBE) owned by long-time Rockaway resident Sara Gates. Gates prints for many of our favorite small businesses on the peninsula.
The Music: Friend of the Garden Sameer Kapoor (@indianidol) will be playing country hits and more on the keyboard. He’s fantastic and talented so don’t miss his sounds! Singer, songwriter, and banjo player Maggie Carson will follow. Her voice is unique and powerful, her strumming rhythm is bold and delicate at the same time. Experience Maggie’s folk music performance in the inmate setting of the community garden. Her latest album, The Dark Was Aglow, recorded in Rockaway Beach will be for sale!
The Fun: Come early for pie in the face! Yes, for a small suggested donation, you or your child can propel a pie in Keith Vittore’s face. If you don’t know him, you will after Saturday! He’s willing, he’s able, he’s doing it because he’s a big supporter of the B91 Garden and he likes whipped cream.
The Purpose: A portion of the funds raised from The Beach 91st St. Community Garden’s Pie Party fundraiser will be used to give back to our community in the way they know best – gardening. The members have committed to transforming an unkempt slice in Rockaway, into a sustainable garden. In addition to beautification, their goal as a non-profit is to bring awareness to the importance of community ownership of our public spaces and to build neighborhood relationships and engagement. The B91 Garden appreciates your support and contributions in fostering a positive impact on the green spaces of Rockaway. You can contribute to this important community fundraiser by… just eating a delightful pie!
Tag on Instagram your fun Pie Party photos to @beach91communitygarden at Saturday’s event!
When life gives you green tomatoes… fry them.
I’m getting a hunch that most of my beefsteak and heirloom tomatoes will not ripen. You may be feeling this too. We had a slow start to the summer, temp. wise. I remember 4th of July weekend was the first time it hit above 80 degrees. Large tomatoes need time, about 100 days to ripen. It’s likely with the slow start this summer, larger breeds may not make it to cherished red.
Tomatoes ripen due to a combination of factors. If the below conditions are not met, tomatoes will stay green:
- Warmer temperatures and humidity speed up the ripening process. If your tomatoes are not exposed to high temperatures, they will not mature.
- Tomatoes need sunlight to ripen properly. Sunlight triggers the production of pigment (lycopene), which gives tomatoes their fabulous red color.
- Tomatoes have a natural ripening process that simply takes time. The breed of tomato determines this schedule. The larger the tomato, the longer the ripening will take.
If you want to ripen tomatoes faster, you can place them in a paper bag with a banana or apple. These fruits release ethylene gas, which will accelerate ripening. But be aware, vine ripe tomatoes have a better flavor and texture, so I suggest…. When life gives you green tomatoes, fry them! The combination of a sharp, tart tomato with a fried crunchy cornmeal coating is delicious. Add a creamy creole dipping sauce and you arrive at the perfect end-of-summer comfort food.
French Remoulade
Prepare before frying the tomatoes.
Ingredients:
1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
1 tbsp sweet paprika
1-2 teaspoons Cajun or Creole seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice
1 teaspoon hot sauce
1 large clove garlic, minced and smashed
Directions: Mix all ingredients together in a bowl. Let it sit for at least an hour so the flavors fuse.
Fried Green Tomatoes
Ingredients:
3 medium, firm green tomatoes
Salt
3/4 cup all-purpose flour
2 tbsp Cajun seasoning
1/2 buttermilk
1 egg
1/2 cup cornmeal
1/2 cup dry bread crumbs
1/2 cup vegetable oil
Directions: Cut tomatoes into 1/2 inch slices. Sprinkle it with salt. Let the tomato slices stand for 5 minutes. Mix the flour and Cajun seasoning, buttermilk and egg, and breadcrumbs and cornmeal – each in separate bowls. Dip the green tomatoes in the flour-seasoning mixture, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix. Heat the oil in a skillet on medium. Fry the green tomatoes for 3-5 minutes on each side or until brown. Set on paper towels to drain. Serve immediately, freshly fried is always best.
