Short Stories of Flannery O'Connor

Wendy and Amy take a look at two short stories by Flannery O'Connor, "The Geranium" and "Greenleaf." They also taste test a very interesting looking Naturally Green Prosecco Jello Shot. First line predictions go sideways, endings are Gothic, and themes of hubris and aging round out this fun discussion. Pop a cork to aging with grace!

Today's Prosecco Jello Shot:  A Naturally Green Prosecco Jello Shot from Cooking Light

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

Today's Short Stories by Flannery O'Connor
1) "The Geranium"
2)  "Greenleaf"

Additional Links from Today's  Episode
1) How Racist Was Flannery O'Connor
2) 12 Writing Tips from Flannery O'Connor
3) Fast Asleep  Podcast by Gina Marie: "Greenleaf" Part 1 & Part 2

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. 

Transcript

Recipe: A Naturally Green Prosecco Jello Shot from Cooking Light  
1 750ml bottle of prosecco, divided (We use Coscto brand)
1/4 c. granulated sugar
4 (0.25oz) packets of unflavored gelatin
1/4 c.  water or low-cal vodka (We used Tito's)
3 TBSP fresh lemon juice
1/2 c. fresh wheatgrass juice (Found at Whole Foods)
Optional: Green sanding sugar for garnish

Directions: 
Step 1

In a large bowl, whisk together 2 1/4 cups prosecco and sugar. Sprinkle gelatin over liquid and let sit for about 1 minute to dissolve. This is important—if you stir the gelatin too soon, it won’t dissolve properly. Note that the recipe calls for 4 packets of gelatin. We used 1 (0.25oz) packet, hence why the jello shot didn't set up.  This makes the podcast even funnier. Will have to mention it in our Dorothy Parker episode later on this season. 

Step 2

Meanwhile, combine the remaining prosecco and water (or vodka) in a small saucepan. Bring to a boil; remove from heat. Pour over the gelatin mixture. Whisk the mixture until gelatin is fully dissolved, about 3 minutes. Whisk in lemon juice and wheatgrass juice.

Step 3

Pour mixture into a 13x9 baking dish* and refrigerate for at least 3 hours or until gelatin is set. When firm, cut gelatin with shamrock cookie cutters. Sprinkle over sanding sugar (if using) and serve immediately. We used plastic jello shot cups. 

Even though we didn't follow directions, this one did not taste overly good. The appearance was like alligator swamp water and tasted like farm. Maybe we'll try and make a half batch and let you all know how it went in the season-ending epilogue.