I grew up culturally Southern in the Midwest. My body’s staples were fried, creamed, barbequed, casseroled. With jello adding the palette of color to meals as salads, special appetizers, desserts, or just becauses. While most dishes blended in, jello always owned its sprinkles and never diminished its flare. It dared its makers to create new forms, give just a little extra to it. Go outside the comfort zone even a little. It’s been a coon’s age since I’ve made jello, eaten it, or even seen it on a table. Yet, of all the things I’ve ever made or eaten, it perhaps is the one that neither seeks nor needs anyone’s approval. That just is and you can get jiggy wit it or not and it’s still gonna jiggle. As it does.