Thanks for stopping by! I’m Michelle Palm. I started the Jelly Shot Test Kitchen in the summer of 2009 as a means to keep friends and family updated on my latest cocktail-to-jelly-shot creations! It’s been a non-stop joy ride ever since. Honestly, I was shocked when the Jelly Shot Test Kitchen blog began to garner an audience outside my immediate circle. And delighted. Shocked and delighted… Then, shortly after the blog went up, Running Press, a division of Perseus books, got in touch with a book offer.
In May 2011, the Jelly Shot Test Kitchen recipe book was released (it’s available on Amazon and your local bookstore, more info and reviews here - it”s currently in its fifth printing or so.). The book’s focus is on classic cocktails translated into gelatin, but if you’ve been reading the blog, it’s apparent that current content is focused on contemporary, lighthearted jellied experiments that may-or-may-not-be cocktail inspired.Jelly Shot Test Kitchen is my pride and joy. It’s a great creative outlet, writing the book was a blast, and both the book and the blog have had wonderful press, which has been great fun. But that’s not why I love it so. Maybe it’s because I have a completely out of control, over-the-top love of gelatin (ask anyone I went to school with), and certainly because I enjoy the ongoing interaction with readers. Most of all, I think it’s the notion that some crazy little recipe, goofy picture, or silly little turn of a phrase enjoyed somewhere, by someone, even if they are thousands of miles and an ocean or two away. It’s nice. Anyway, here’s a link to some FAQ’s on JSTK, jelly shot triva, etc. You’ll find posts, recipes and tips on the blog (http://jelly-shot-test-kitchen.blogspot.com/). Feel free to email me at firstname.lastname@example.org. (I do get a bunch of emails but do my best to answer each one, so thanks for your patience!)