Thursday, December 25, 2014

Panna Cotta Is Jello

All those times I paid the big bucks for a tiny cup of panna cotta at an Italian restaurant, I figured cooking it was a delicate process involving steam baths and candy thermometers. 

Imagine my surprise to realize it's as easy as making jello... because it is jello: 
you just add unflavored gelatin to cream ("panna") or milk!

Recipe here.

For Christmas Eve dessert, I drizzled melted apricot jam on top.

The apartment cleaned up nice (if you didn't look in Mz's bedroom where my mattress and all our junk got shoved), and bink brought a box of Christmas crackers with whistles inside that played different notes, to toot Christmas carols on (chart provided):
This morning we exchanged presents (which includes the paisley shirt I'm wearing, and Lynda Barry's new book):
...and academic explorations of fan culture.
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Merry Christmas, everyone!