Season 5 Prologue: Short Stories

Wendy and Amy are back with another season of books, banter and bubbles! This go around it's all about short stories and jello shots, made with prosecco, of course! Find out what's in store for the season and who really doesn't like jello shots. Pop a cork to Season 5!

Today's Prosecco Jello Shot: Raspberry Prosecco Tulip using Chambord

This Season’s Books
1) First Fiction: An Anthology of the First Published Stories by Famous Authors
2) The Best American Short Stories of the Century edited by John Updike

This Season's Line-Up
Episode 41 - F. Scott Fitzgerald:  “Babes in the Woods” & “Crazy Sunday” |  An Aperol Spritzer Jello Shot

Episode 42 - Tennessee Williams:
“The Vengeance of Nitocris” & “The Resemblance Between a Violin Case and a
Coffin” | A Peach Bellini Jello Shot

Episode 43 - Flannery O’Conner: “The Geranium” &“Greenleaf” | A Naturally Green Prosecco Jello
Shot

Episode 44 - William Faulkner: “Landing in Luck” & “That Evening Sun Go Down” | The French 75 with gin

Episode 45 - Raymond Carver: “Furious Seasons” & “Where I’m Calling From” | The 78 Jelly Shot

Episode 46 - Dorothy Parker: “Such a Pretty Little Picture” &“Here We Are” | A Pretty Pink Prosecco Jello Shot

Episode 47 - John Updike: “Friends from Philadelphia” &“Gesturing” | A Prosecco Jelly Shot

Episode 48 - Joyce Carol Oates: “In
the Old World” & “Where Are You Going, Where Have You Been?” | Prosecco Jelly Shot with Pomegranate Bursting Boba

Episode 49 - Alice Monro: “A Basket
of Strawberries” & “Meneseteung" | Strawberry Prosecco Dessert

Episode 50 - Ernest Hemingway: “in our time” &“The Killers” | Mimosa Jello Shot.

 Summer course that inspired this Season's Episodes - The Great Courses Course: Great American Short Stories | A Guide for Readers and Writers  featuring Professor Jennifer Cognard-Black Ph.D. 

Huge shoutout to our Instagram friends who helped us with our OPENING LINE WRITING EXERCISE. Please consider following these fun book accounts: @runswflags@lifeandlitpod @karenbladerunner @darlene.morant @iceatbooks @books.over.coffee @thebeautyofborrowedbooks @katereadsbooks @a_writers_perspective @debs_shelves @mtgbooks777 @riposoreads @drunkenpenwriting @boymombookshelf @realassaffirmations @bookreaderr_muzing @perfectlyprosed @authorkarakendrick @lunaandfortuna @thebittenwordpodcast @joyofmusic_lindafotis @authorthayden @kennacharlesauthor @jennsbookmarks

 A great short story reader and writer information website.

Transcript

This Week's Jello Shot: Raspberry Prosecco Tulip

4 ¼ oz packets gelatin

1¼ cups sugar

1½ cups prosecco

1 cup club soda

3 tbsp black raspberry liqueur (We used Chambord)

1 6-oz container raspberries, plus additional raspberries for serving, optional

Pour 2 cups water into a small saucepan and sprinkle the gelatin over the top. Don't dump it in like Amy did! She's not a rule follower.  Let sit until the gelatin has absorbed liquid, about 1 minute. It took us longer since we had clumps. Bring to a boil over medium heat, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the mixture into your bowl and add the sugar, stirring until dissolved. Let cool until just warm to the touch. Then add the prosecco, club soda and raspberry liqueur; stir until combined. Make sure you pour the prosecco slowly so it doesn't bubble. Again, Amy! 

*Fill shot glasses or small dessert glasses half full.  Gently...yes not like Amy, but gently add the raspberries and refrigerate until pretty much set, 1 hour.

Once first layer is set, pour the remaining liquid over the top. Add a few more raspberries. Refrigerate for another hour, until fully set.

Garnish with a raspberry and a mint leaf.

*Note directions for Bundt pan recipe on the below link. 

 Recipe used as guide; Giada de Laurentiis   giadzy.com  www.foodnetwork.com   @foodnetwork   @foodnetworkca #FNCEats