Randomness and Pudding

It’s the Ides of March, but forget all that blather about being wary today: winter’s finally ebbing.  It’s hanging on, but steadily losing steam.  Now that our 2+ feet of snow has melted, there are perky springy buds all over the place, and zillions of daffodil shoots poking up everywhere    My neighbor claims she planted over 700 bulbs in her garden last fall.  That will be a brilliant display, and you can bet there will be me and every other person in the neighborhood with a camera standing in the street taking photos once they finally bloom.

I made rice pudding today.  Been craving it since last week, when a friend and I went to some cute dinky diner for supper.  Rice pudding was on the menu, but they were sold out.  Damn.  I hadn’t particularly wanted any til they said it was all gone, and now it’s all I can do not to eat the entire pot here at one sitting.

I’ve been knitting like a fiend, sometimes working on socks but mostly doing a shawl that I decided, last-minute, would be nice to have for an early April wedding.  I want to finish it while the motivation lasts.  That window of opportunity is dangerously small.  Fortunately, so is the amount of knitting left to go on it.

Our garden seeds arrived over the weekend, and S-almost-6 and I spent a lovely afternoon planting some of them in peat pots.  We sorted the seed packets into piles of “start inside weeks early” and “sow directly after all danger of frost has passed”.  There’s one small pile for peas, because those get sown outside but early.  They’re rebels, those peas.

Finally, my husband had a job interview in another state.  I have no freaking clue what is going to happen with that.  The interview went very well, they called back a few days later to ask him some followup questions about salary, and then… nothing.  Two weeks have now passed. He’s adopted the “just forget about it and act as if we’re going to die here” attitude.  I’m not that placid, unfortunately.  I just want to know, one way or the other, what the hell is going on.

Guess I’ll just have some more rice pudding while we wait.

Creamy Rice Pudding

  • 1 1/2 cups cooked white rice
  • 1/3 cup white sugar
  • 1/4 tsp salt
  • 2 cups milk, divided
  • 1 large egg at room temperature
  • 3/4 – 1 cup raisins
  • 1 tsp vanilla
  • 1 T butter

Combine cooked rice, sugar, salt and 1 1/2 cups of the milk in a saucepan.  Heat on medium flame until thick and creamy, about 15-20 minutes.  Stir regularly to prevent milk from scorching.  Combine 1/2 cup milk, egg, and raisins and pour into rice mixture.  Cook 2 minutes more, stirring constantly.  Remove from heat, stir in vanilla and butter, and let cool slightly.  Pudding will thicken as it cools.  Serve while still warm.

and buds and green all over the place.

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