Ceaseless Cook

So I’m lazy. Very, very lazy sometimes. Like about food this summer.

Here’s my food situation for the summer. I have rice. I have pasta. Once a week I get a few days worth of chicken or meatloaf. I have mashed potatoes. As back-up or variety I have soup, thai noodles, 1 package of ramen, chicken fingers and frozen pizza. And I have cereal w/milk and OJ for doing breakfast right. I also buy bananas and Reese’s to fill out their respective portions of the food pyramid.

I’ll give you recipe’s for everything on my list real quick: add water and microwave.

That covers everything except the cereal (put the milk in), the bananas and Reese’s (peel),   the rice (cook in rice cooker) and the pasta.

So the pasta’s the only vaguely interesting thing because I have no pots or pans in atlanta. But I do have my rice cooker. Follow the directions on the package - the rice cooker should boil water no problem. Make sure it stays on cook and doesn’t switchto keep warm. Once your pastas done, turn off your rice cooker and drain the pasta. Now add in your pasta sacue and toss it back in the rice cooker. It’s off but should stil be hot enough to heat up your sauce and to evaporate the little bit of water that’s left because you I don’t actually have anything useful for draining.

About the name. My mom calls it “Pulmon de Gelatina” and she tells me its also called “Espuma de Gelatina” and “Gelatina Batida.” These mean Jello Lung, Jello Foam, and Whipped Jello respectively. Call it what you want.

The point is, it’s a fluffy, light awesome desert made with Jello.

• Put the evaporated milk in the freezer to freeze for about 5 hours (make sure to shake it well before freezing)
• A half hour or so before the milk is done freezing, heat the water and dissolve the Jello in it. Let it cool to room temperature
• Put the frozen milk (solid but not too hard) into a large bowl
• Beat it until its at least twice its original volume (air gets mixed in)
• Add the dissolved Jello while mixing
• Add the sugar while mixing
• You’re done. Chuck it in the fridge to harden a bit and you’re good to go.