There’s Always Room For J.E.L.L.O


rise and fall of dodo

4/5 Stars

Time Travel? Check. Big Explosions? Check. Snarky Witches? Double Check! Lots of Nudity?? Check. Check and Check again!

A fantastic story written in the vein of World War Z and the like. The entire story is told through Diary Entries, Reports and Messages between characters.

I would highly recommend the audio book for this one! It was done very well with each characters voice being done by a different narrator making it easier to tell who is who and giving each character a distinct personality and voice.

I’m not the type of reviewer who’s going to give you an entire synopsis of the book as this is a review, not a book report. Also, being a book about a secret Government Agency I think that it is now your mission to read it yourself and uncover the truth.  But, to tie the book into my drink of choice I do have to give you my favourite quote from the mouth of Dr. Frank Oda:

“If you have ever observed the properties of J.E.L.L.O, such as a moulded dessert made of the substance, you’ll know that it is flexible and deformable to a point. You can tap it with your spoon and it will jiggle, you can stretch it. But if you over do it the material will rupture, a crack will form,like a crack in stone. Later on the crack may heal itself. The gelatin may knit itself back together.

When we send Doers back in time to carry out deeds, it’s like tapping the J.E.L.L.O with a spoon and making it jiggle a little bit. It creates internal stresses that the material is capable of withstanding. But, if we try to change too much too fast, it cracks.”

How can you not read a book that likens Time Travel to J.E.L.L.O?! Which leads me to my drink of choice for this one!

 Rise and Fall of D.O.D.O is best  served with:

J.E.L.L.O Shot

In honour of Christmas coming up I thought I’d go with an Eggnog J.E.L.L.O shooter!

  • granulated sugar (1.1 ounces2 1/2 tablespoons
  • (180ml) whole milk3/4 cup
  • (120ml) heavy cream1/2 cup
  • packets unflavored powdered gelatin (1/2 ounce2
  • (120ml) dark rum1/2 cup
  • freshly grated nutmeg 1/4 teaspoon
  1. Place egg whites in the bowl of a stand mixer fitted with the whisk and beat at low speed until frothy, about 30 seconds. Increase speed to medium-high and beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Scrape whites into a large bowl. Do not wash stand mixer bowl.

  2. Add egg yolks and remaining sugar to stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides of bowl with a rubber spatula as necessary, about 2 minutes total. Add milk and cream and mix at low speed to combine.

  3. Pour half of the yolk mixture into a small saucepan and sprinkle gelatin over the surface. Let stand 5 minutes. Meanwhile, add rum to remaining yolk mixture in stand mixer bowl and mix at low speed for 30 seconds to combine. Set saucepan over low heat and bring to just below a simmer, whisking constantly, until gelatin is fully dissolved; do not let boil. Remove from heat and let stand until cooled slightly, about 2 minutes.
  4. With stand mixer running at low speed, slowly pour gelatin mixture into the yolk-rum mixture. Gently whisk in egg whites until smooth.

  5. Strain mixture into a large measuring cup with a spout. Sprinkle in nutmeg and stir gently to combine. Carefully fill your moulds with the eggnog. Refrigerate until set, about 8 hours.

  6. To remove jello shots from semi-spherical moulds, carefully run a small spoon around the edge and slowly invert the mould to pop out the shot. If using square or straight-sided moulds, run a butter knife around the edge and slowly invert the mould to pop out the shot. For other shapes or non-flexible moulds, dip the bottom of the mould in warm water for 15 seconds, invert mould onto a baking sheet, and gently tap the mould to release the jello shot. Eggnog jello shots can be refrigerated for up to 3 days in an airtight container.



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