HAPP-ENINGS | MICHAEL HAPP - PUBLISHER
If you have ever spent an extended amount of time hospitalized, or really any time in a hospital at all, there is one thing that you can quickly become an expert on.
Jell-O. I am using that in the common usage of the word, as I doubt that these health care communities are springing for the good, name-brand gelatin. However, the wibbly-wobbly food that we have all come to know—some have come to love it more than others—is a staple when you are sick, in school cafeterias, and, in my case, at grandma’s house.
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