Since some of you nosy devils have made inquiries about the dress I wore to the 1950s dance in Qualicum last month, I thought I’d give it a bit of love with its very own “Out of the Closet” post.
Dress: Jezebel WhiteBlue Rose Dress from Vivien of Holloway, bought in London in September. Ladies, if you haven’t heard of this shop you’re about to head down a road that may well end in the parting of ways with your hard-earned money. Don’t say I didn’t warn you. It’s full of reproduction vintage frocks in all sizes, which means none of that trying to squeeze into a waist that’s five inches too small.
Shoes: Miss L Fire - these are my favourite shoes. The picture doesn’t quite do them justice, but they sparkle like ruby slippers.
Wrap: Faux fur collar from RW&Co.
Flower: Bought at a craft fair here in Victoria.
Welcome nostalgics, to the latest edition of “Joys of Jell-O, ” in which I put together ridiculously easy desserts from a discoloured Jell-O cookbook I found at a garage sale.
Once again, Jell-O has delighted my tastebuds with a delicious concoction that takes all of four minutes to assemble. Either I have a dreadfully unsophisticated palate or we’re all underestimating this magic powder. Either way, you’re going to spend less than you’d pay for a Starbucks latte on this, so why not give it a go?
This Hawaiian Jell-O Dessert is essentially Jell-O mixed with pineapple, milk and almond extract. The texture was gelatinous (as you’d expect and desire) but the fruit gave it more legs. You can just tell that there is something real in this dessert.
- Drain pineapple, reserving 3/4 cup syrup or juice (if you don’t get 3/4 cup liquid out of your can, just top up with water).
- Bring syrup to a boil. Add Jell-O, stirring until gelatin dissolves.
- Combine pineapple and milk in a blender. Blend well.
- Add gelatin mixture, extract and ice to the blender. Blend again.
- Pour into dessert dishes. Chill until set, about 1 hour.
- Garnish with whipped cream if you desire.