At this time, the way my life is going, the thought of doing any more than heating up a can of Chunky Soup is outside of my abilities. And I would have a hard time deciding which flavor of the soup to buy. Food was my life, my joy, my comfort, and now I have crossed over to the dark side where it is sustenance and nothing else. I hope the joy comes back when my life settles down, because it is like losing a good friend.

Let me think a minute and come up with what I would be hungry for if I was hungry. Maybe a fancy Jello.

Fancy Cherry Jello

1 (6 ounce) package cherry Jello
2 (3 ounce) packages cream cheese, room temperature
1/2 cup finely chopped walnuts (or other nuts)
1 (17 ounce) can pitted Bing cherries, drained

Prepare Jello as label directs, but use only 3 1/2 cups water. Refrigerate until cool. In a medium size bowl combine cream cheese and walnuts, using a fork. Shape into tiny balls. Set aside. Spoon 3 to 4 tablespoons gelatin into a 6 cup ring mold. Use only 1/2 of the cheese balls in the first layer. Now refrigerate this layer about 20 minutes until almost firm. Carefully place the cherries and the rest of the cheese balls on top of the Jello. Spoon on 1/2 cup or enough gelatin to cover the cheese and cherries. Do not cover the cheese balls or they will float. The idea is to get a pattern of cheese balls. You can push the balls into the almost set first layer of gelatin in an alternating pattern. Let this layer set about 20 minutes in refrigerate or until almost firm. Spoon on the remaining liquid gelatin if you have any left over. Cover and refrigerate until firm. Unmold on crisp greens and serve.

But sometimes you don't want something sweet. This tomato aspic was traditionally served at my Grandma's house on Christmas Eve. She made it in a lasagna size pan, and cut into squares to serve on a little square of Iceberg lettuce and a dab of mayonnaise on top.

Tomato Aspic

3 1/2 cups V8 juice (or tomato juice)
2 (6 oz) pkgs. lemon Jello
2 Tbsp sugar
1/4 cup wine vinegar, (with tarragon)
1/4 cup lemon juice
1 teaspoon salt
2 Tbsp Worcestershire sauce
8 - 12 drops Tabasco
4 Tbsp finely chopped onion
1 cup sliced stuffed green olives
Chopped celery, to taste
Chopped bell pepper, to taste

Heat V-8 to a boil and remove from heat. Add Jello, stirring until dissolved. Stir in sugar until dissolved. Add vinegar, lemon juice, salt, Worcestershire sauce, and Tabasco. Stir thoroughly and pour into a greased mold. Refrigerate. When mix begins to gel, add vegetables and olives. Chill thoroughly and unmold to serve.