Friendly Aspic

"Well, if it doesn't jell, it isn't aspic, and this ain't jellin'!" --Milton Arbogast (Psycho)

Last night, I was in the mood for something different. And friendly.

Having never prepared aspic before, I was slightly hesitant to try this recipe, but the more I considered it, the more perfect it seemed. Refreshing, savory, simple, friendly...how could it be anything less than wonderful?

Before I started cooking, I made the mistake of Googling the word aspic. I wish I hadn't, because this is what I saw. Have you returned? Are you OK??

I had to shake off that horrific image quickly or I would never be able to continue. I began assembling the ingredients:

• 1tablespoon unflavored gelatine
• 2 cups tomato juice
• 1/4 tsp lemon-pepper
• 1/4 tsp dry mustard
• 2 tbsp cider vinegar

After the gelatine was dissolved in the tomato juice and all other ingredients had been combined, I poured the mixture into a small baking pan and placed it in the refrigerator. I then went about my business for the next two hours--the exact amount of time needed for the aspic to set.

After I finished apron shopping, hemming my bell-bottoms and replacing the ribbon in my typewriter--it was finally time to cut into the Friendly Aspic! I rushed to the fridge---past my horrified husband (whom I ignored as he asked me why I was storing congealed blood in the refrigerator)---opened the door and excitedly grabbed the aspic and a sharp knife.
Let me tell you something, people: This aspic is NOT friendly. It is not even amicable or congenial. It is in fact putrid. I was not ready for this jelly. I don't think I will ever be.

Maybe it's just me, but I prefer my tomato juice in liquid form. What's your take on aspic?