Since my last post, I’ve been traveling a bit and working a lot. And Cookie Kelly actually had cookies baked FOR her. That’s unprecedented! A very nice gesture indeed, it certainly won some “brownie points.”
Things have slowed in the kitchen, but they’re about to pick back up. I have a couple of exciting lessons planned, all new and never been attempted before. You don’t want to miss this!
Good pitch? I hope so.
This last week, I took it fairly easy. But I had a craving for banana pudding. I also wanted to make one of my favourite recipes from my Irish cookbook for potato and leek soup. –Did you catch the “u” in favourite? — So imagine me (and when you do so, please imagine me in an adorable Nanette Lepore dress with Christian Louboutin shoes, and maybe 15 pounds lighter), stirring potato and leek soup with my left hand and whisking vanilla pudding with my right. Now that’s multitasking!
I noticed the vanilla pudding get to the thicker stage and decided that it was much needier than the soup, so I focused my attention on that. The lumps that were starting to form were fortunately repairable. But the pudding was a little thicker than I wanted it . . . must have been the dash of cornstarch I put in it. But what’s a pudding without cornstarch?
I layered the pudding with the ‘nilla wafers and bananas and voila! My first banana pudding. It would have been better with a meringue on top, like my mom always makes, but the soup was starting to fuss. You know how it is. Once one gets attention, you have to give it to the other one too.
That was really the extent of my baking week: two craving’s satisfied. And it’s getting harder to imagine myself 15 pounds lighter while doing this baking project. Help Wanted: Taste testers in the Scottsdale/Phoenix area. Unpaid.
Banana pudding grade: B+ (needed the meringue and a thinner pudding)