what I have been eating
Aug. 5th, 2010 04:32 pmFor ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
whatistigerbalm, who wanted to know about bread pudding, and anyone else who is into the OM NOM NOM NOM.
Yesterday I made chai ice cream according to this recipe, which is basically this recipe from SimplyRecipes with less sugar (which seemed just right to me). I used a combination of Republic of Tea's Irish Breakfast and plain old Lipton's decaf for the tea. Pretty tasty, although the spices were too subtle for my taste. ( Next time I make it... )
I was going to just have the ice cream for dessert last night, but I was craving something more carbo-y, so I decided to make bread pudding, too, and have it a la mode. We have an awesome local artisan bakery and I buy their bread unsliced; whenever I get to the weird ends of the loaves I stick them in the freezer for bread pudding. Which I love. (In fact the only thing I didn't like about Connie Willis's Bellwether, which I recently read and loved immensely, was that the heroine didn't like bread pudding! Hmmpht.)
Bread pudding is like French toast (which I also love), only desserty instead of breakfasty. (Although, um, I had some leftover bread pudding for breakfast, with a dollop of yogurt and maple syrup, which considering that I go for the full-fat Greek honey yogurt, probably not all that different, nutritionally, from my dessert portion with ice cream.) The recipe I use is based on this bread pudding recipe from SimplyRecipes (which has a photo that makes me drool) which I modified to make 2 large servings (or if you're going to put ice cream on it, 3 small ones; or you can be a BIG PIG and eat it all yourself, not that I have done that...more than once or twice) ( as follows: )
I swear I don't just eat desserts. Today was a chilly, rainy morning, so I made kitchen-sink soup for lunch, this version consisting of onion, garlic, potatoes, lentils, the last of the scaly urchin mushrooms we collected on Saturday, and various spices: cumin, sage, thyme, and a whole lot of black pepper. I blenderized about a quarter of it and mixed it all up and had it for lunch along with a small glass of port, because there is something about lentil soup and port, and besides, I needed it for medicinal purposes (aka That Time of Month). Seriously awesome.
Hey, guess what? It's almost time for dinner!
whatistigerbalm, who wanted to know about bread pudding, and anyone else who is into the OM NOM NOM NOM.Yesterday I made chai ice cream according to this recipe, which is basically this recipe from SimplyRecipes with less sugar (which seemed just right to me). I used a combination of Republic of Tea's Irish Breakfast and plain old Lipton's decaf for the tea. Pretty tasty, although the spices were too subtle for my taste. ( Next time I make it... )
I was going to just have the ice cream for dessert last night, but I was craving something more carbo-y, so I decided to make bread pudding, too, and have it a la mode. We have an awesome local artisan bakery and I buy their bread unsliced; whenever I get to the weird ends of the loaves I stick them in the freezer for bread pudding. Which I love. (In fact the only thing I didn't like about Connie Willis's Bellwether, which I recently read and loved immensely, was that the heroine didn't like bread pudding! Hmmpht.)
Bread pudding is like French toast (which I also love), only desserty instead of breakfasty. (Although, um, I had some leftover bread pudding for breakfast, with a dollop of yogurt and maple syrup, which considering that I go for the full-fat Greek honey yogurt, probably not all that different, nutritionally, from my dessert portion with ice cream.) The recipe I use is based on this bread pudding recipe from SimplyRecipes (which has a photo that makes me drool) which I modified to make 2 large servings (or if you're going to put ice cream on it, 3 small ones; or you can be a BIG PIG and eat it all yourself, not that I have done that...more than once or twice) ( as follows: )
I swear I don't just eat desserts. Today was a chilly, rainy morning, so I made kitchen-sink soup for lunch, this version consisting of onion, garlic, potatoes, lentils, the last of the scaly urchin mushrooms we collected on Saturday, and various spices: cumin, sage, thyme, and a whole lot of black pepper. I blenderized about a quarter of it and mixed it all up and had it for lunch along with a small glass of port, because there is something about lentil soup and port, and besides, I needed it for medicinal purposes (aka That Time of Month). Seriously awesome.
Hey, guess what? It's almost time for dinner!