Scrolling through my Instagram feed not too long ago, a startling dish caught my eye. A block of whimsically organized squid tentacles, English peas, halibut and asparagus stood suspended in midair, topped with colourful edible flowers. It was breathtaking. What was it? I squinted. Was this … some form of jelly?
Instantly, an disagreeable memory arrived flooding back — creating and tasting my pretty initial savory jelly from a classic 1950s recipe, a harrowingly jiggly tomato aspic with a glob of tuna in the center I served to my close friends on Thanksgiving in the identify of journalism (someway they are nevertheless my good friends).