Prosecco N Prose | A Book Club
Prosecco N Prose is a monthly virtual book club where literary analysis meets liquid courage. Former English teachers Wendy and Amy sip Prosecco (or something of the like), spill opinions, and gleefully overanalyze the books you love (and love to hate). Expect deep dives, hot takes, tangents, and a healthy disregard for “assigned reading rules.” We talk books, book clubs, and whatever else pops up in the glass. Requests encouraged. Judgement not included.
Prosecco N Prose | A Book Club
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.
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.
