Get some beautiful images from John Wortham Ahhh....feel the breeze and hear the wind chase the seagulls.
Its finally Friday. The week had drug on like the infinitely long train of a bride milking the moment uncertain of the future with her heart pounding in her chest instead of taking footsteps. We have a great location for viewing little surprises in the city. The sun is extremely warm, like that first cool slice of butter on fresh hot pecan pancakes, we can see things begin moving around, letting the moment plan their days. It was quite cloudy when I left home which made me think it would probably rain. I had my window blinds open but became abruptly interupte when the bright shards of light cut into my computer screen. I had to close them; I could see nothing. I am trying to finish up a 40 page magazine thats been long overdue; due to a pesky client with an unmade mind. I know in advance that I am probably wasting my time by doing something "better" than the way it was requested; but thats not unusual. Such is the life of a graphic artist.
The air felt so good getting out of my vehicle this morning. I had flashbacks of times less constrained and oceans much bluer. Corona got it right! There's something unmistakeable about the sound of the waves lapping the beach. Sometimes I think I will get a CD of just that; but what would that really accomplish. So now I am thinking about food and cooking. So do you know the history of pudding? Who doesnt love it. It goes like this:
What is pudding?
The history of pudding is a complicated topic. Why? Though time, many different kinds of foods have been known by this name. The creamy, rich pudding dessert we (Americans) think of today is more closely related to custard. The history of custard is likewise ancient. This food followed a separate, though parallel, path that managed to converge with pudding in 19th century America.
Food historians generally agree the first puddings made by ancient cooks produced foods similar to sausages. Medieval puddings (black and white) were still mostly meat-based. 17th century English puddings were either savory (meat-based) or sweet (flour, nuts & sugar) and were typically boiled in special pudding bags. The "pease porridge" most of us know from the old nursery rhyme was most likely a simple boiled pudding of pease meal. By the latter half 18th century traditional English puddings no longer included meat. 19th century puddings were still boiled but the finished product was more like cake. These puddings are still traditionally served at Christmas time.
About custard? Ancient Roman cooks recognized the binding properties of eggs. They were experts at creating several egg-based dishes, most notably patinae, crustades and omlettes. These foods were either savory (made with cheese, meat, pepper etc.) or sweet (flavored with honey, nuts, cinnamon etc.). Food historians generally agree that custard, the sweet almost pudding-like substance we Americans know today, dates to the Middle ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, etc. Flan is probably the the most famous and widely adapted custard dessert in the world. It is important to note that custard was not unique to Europe. Similar recipes flourished in Asia. more
History was never that fascinating to me til I got older. Now I am always wondering where things came from or how they really got started. The truth is usually far different form the assumptions. Anywhoo, on to the Friday Fixins! It will be a very busy weekend. I will be babysitting my little nephew Saturday which means we may do some cooking between video games and remote control toys.
Smooth Rice Pudding: Friday Fixins
This recipe serves: 6 • Preparation time: 5 minutes • Cooking time: 1 hour
Ingredients
1/2 cup short grain white rice
3 cups skim milk, heated
1/2 teaspoon salt
2 teaspoons butter
1 teaspoon vanilla extract
1 teaspoon sugar
1/4 cup raisins
Cooking Instructions
1. Combine the rice, milk and salt in the top of a double boiler. Cover and allow the mixture to steam for about 1 hour. Make sure to stir frequently.
2. When the rice is tender, allow it to cool slightly and stir in the butter, vanilla, sugar and raisins.
Presonally I dont like rasins in my food; so feel free to add some nutritious nuts or grated lemon rind, anything to experiment with. Recipes are just the building plan for you own creations. Rice pudding is pretty popular. I found lots of other recipes too.
Mango Jasmine Rice Pudding
Well that does it for Friday Fixins. Have a great weekend. Ge some food, some sun, some lovin' and some rest.
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