5307 Ballard Avenue NW
I didn't actually sassy anyone at Bastille. I almost did. The timing wasn't right. I didn't want a bite of the neighbor table's food.
We also tried the Duck leg confit with French lentils, bacon and Jerez sherry vinegar. It was rich and hearty. The sauteed greens with garlic (kale, chard, and mustard greens) was intensely lemony. It was good but overpowering. I prefer a taste bitter along side sour, in my greens.
Instant Jello Pudding Trifle
I couldn't stop thinking of this sensory bliss, so I had to make some jello pudding trifle at home.
I wasn't sure if I should use the super instant Jell-O pudding (just add cold milk), or the Cook & Serve Jell-O (just boil a little with milk) variety, so I tried both.
The instant Jell-O flavor was what I remembered. It was much more chocolate-y. Both are a little too sweet, and not nearly as rich and delicious as Bastille's rendition.
Be forewarned, the chocolate pudding contains red dye. After a day in the fridge, the whipped cream was tinged red. But it all tasted wonderful, nonetheless. Now, go to Bastille and have some octopus and trifle.