I can only remember my mom making bread pudding a few times when I was a kid but when she did it was quite a treat. My mom made her bread pudding with raisins instead of a tart new aged spin off called Craisins. Bread pudding represents comfort food but southern comfort to be exact, a poor man’s dessert of white bread, egg, sugar, cinnamon, milk, and butter…no Paula I did not use your recipe. I wanted to create this dish just as a proof of concept and said that I have made it but an event at church popped up so I got the chance to serve it to the church body. I am glad I only made an eight inch pan of the pudding because it was a mediocre hit since I was up against some big hitters like chocolate covered strawberries and brownies. I had left overs from that night so more for me and the next morning I had a chilled slice with a cup of coffee which actually pairs well together…hint hint Starbucks. I am happy with how this pudding turned out and will definitely make it again.
- 6 slices day-old bread
- 2 tablespoons butter, melted
- 1/2 cup raisins (optional)
- 4 eggs, beaten
- 2 cups milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
One loaf of white bread: $1.00
I had the rest of the ingredients.
I am not much of a mixed drink kinda guy, I prefer dark beer but I was hanging out with a friend a few nights ago and he suggested we make dark and stormies. I picked up some dark rum, ginger beer, and limes which I later found out makes a party in your mouth! We eyeballed the ratio so the drinks looked lighter than the pictures you will find on the internet. I made a food blog no no and forgot to take a picture so I am providing a link to another site for the photo and recipe. A dark and stormy has become one of my favorite mixed drinks because it has a sweet front note and spicy after taste. I think this cocktail would make a great summer beverage just like my second favorite a mint julep..shhh I know they are kind of girly.
Dark and Stormy recipe
- 5oz ginger beer
- 2oz dark rum
- ice in highball glass
- sliced lime for garnish
I am not even going to post the steps to make wild mustard because it was a disaster. I am not putting blame on wild mustard; I am putting blame on myself for rushing the process and not researching enough. You can make mustard from the black mustard that grows wild but in the right season and only harvest the seeds which might be darn impossible. My whole plan for this post was a poor man’s hot dog therefore he would make his own mustard from what he has around him. I have been reading up on foraging and thought this would be a good idea since we have a ton of this invasive species around us…thanks Father Junipero Serra. The process and buying a few things was not worth it in time or money. I could have bought a bottle of mustard for the same price or cheaper than the store brand of apple vinegar. I thought about not posting this disaster because it was a failure but this blog is an adventure in cooking and failing is part of that. I would not serve this veil concoction to my worst enemy. I have had wheat grass a few times and it tastes like chocolate compared to this gruel. It’s very rare that I get heart burn but this “mustard” did it instantly. I promise I will have something edible on my next post so stay tuned.
Cooking for yourself is not the most interesting thing to do after work but I was inspired to create something new and on the fly. I had a few Mahi Mahi steaks defrosting as the main protein so I decided to create chutney which I have never done. I bought a Totapuri mango at the store because it was cheaper than your standard mango and I figured it was still going to work for my dish. I blackened the Mahi Mahi on a searing pan for a few minutes and added a tablespoon of butter to the pan. I would not suggest adding butter to this dish if your kitchen does not have good ventilation or your health conscience…yeah looking at you Paula. The chutney is basically just a diced mango mixed with a dash of cayenne pepper, dash of fennel, and dash of bacon bites..yes I said bacon bites. I did not use a recipe and just made up the ingredients as I cooked, thanks cooking shows!
- Mahi Mahi
- one mango
- bacon bites
- Cayenne pepper
Cost: 75 cents for the mango and everything else I had
Yield: one fancy fillet of fish
I was hanging out with a friend drinking dark beer and eating chocolate dipped potato chips from Trader Joe’s. I thought to myself I could make these chips but cheaper because the little bag was three dollars. Once again I was hungry while grocery shopping and I splurged on a bag of Ruffles and Baker’s semi sweet bakers chocolate. I did not want to spend the time of dipping each chip individually so I drizzled the gooey chocolate on the chips and sprinkled them with sea salt for an extra kick.
- Lay out potato chips on cookie sheet lined with wax paper
- Heat the chocolate via microwave or stove til soft
- Drizzle chocolate over chips and sprinkle sea salt
- Toss creation into fridge for a few hours for chocolate to harden
Time: Under 10 minutes
Cost: $7 for chips and chocolate
Yield: 3/4 family sized bag of chips