tag:blogger.com,1999:blog-7229875339727095184.post6366244523890455756..comments2024-03-18T15:17:26.003-05:00Comments on l'astronave: 56ºF (13ºC) !?! / Being SadFrescahttp://www.blogger.com/profile/15323129046492056942noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7229875339727095184.post-49351690442878241062015-08-25T20:52:16.721-05:002015-08-25T20:52:16.721-05:00http://www.brainpickings.org/2015/08/25/michael-ro...http://www.brainpickings.org/2015/08/25/michael-rosens-sad-book-quentin-blake/<br /><br />Sad book. Zhoenhttps://www.blogger.com/profile/03515663141425057088noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-91271836938979273702015-08-25T09:08:55.309-05:002015-08-25T09:08:55.309-05:00Those kind of directions from an expert to a novic...Those kind of directions from an expert to a novice always reminded me of driving through an unfamiliar town where street signs aren't easily seen - if they exist at all - because the locals all know where to go. Or, they'll tell you to turn left at the street where the old meeting house used to be, then the bank, but something else is there now.<br /><br />If I were to write a cookbook, I'd give anything to have you illustrate it!The Crowhttps://www.blogger.com/profile/04846997590157958766noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-52059700591349896232015-08-25T08:36:59.764-05:002015-08-25T08:36:59.764-05:00CROW: Oh, wow! That looks PERFECT!
Thank you!!!
I...CROW: Oh, wow! <b>That looks PERFECT!</b><br />Thank you!!!<br /><br />I am going to make it soon, now that we're having cool weather and I could stand to turn on the oven.<br />I also just plain enjoyed reading the recipe---just the sort of directions I have from watching women in my family cook, oral & visual instructions, such as:<br />"add as much flour as you need". (Ha!)<br /><br />This might be a fun recipe to illustrate...<br />(Especially since I broke my camera.)<br /><br />You are very kind. <br /><br />Frescahttps://www.blogger.com/profile/15323129046492056942noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-31085798288830953452015-08-24T22:33:32.304-05:002015-08-24T22:33:32.304-05:00PS: if you like raisins in your pudding, add them ...PS: if you like raisins in your pudding, add them after you've removed the pudding from the oven. Don't add them while the pudding is cooking or the milk will curdle and the pudding won't be as good. The heat and the remaining moisture in the pudding will plump the raisins.The Crowhttps://www.blogger.com/profile/04846997590157958766noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-73652304788549130302015-08-24T22:26:31.345-05:002015-08-24T22:26:31.345-05:00Marian Griest's Rice Pudding
(Takes a long tim...Marian Griest's Rice Pudding<br />(Takes a long time - sometimes as much as 1-3/4 hours, but worth the wait.)<br /><br />1 quart whole milk<br />2 Tbs sugar<br />A pinch of salt <br />about 4 Tbs rice (will explain inexact measurement)<br />1 big knob of butter<br />2-quart glass casserole dish<br /><br />Heat oven to 225F. Rub knob of butter all around inside of baking; set aside in refrigerator. (Big knob of butter is roughly 2 Tbs.) <br /><br />Heat milk to just warm, remove from stove. Add in sugar and pinch of salt; stir until dissolved. Pour rice into milk, using a tablespoon measure, one tbs at a time, allowing rice to overflow the spoon slightly; stir. I measured the rice into a cup once to see how much that adds up to and it was almost 4 tbs. (I didn't make up the recipe, just giving it to you as she showed me.)<br /><br />Let the milk-sugar-rice mixture cool to barely lukewarm. Pour into casserole dish, place on rack in center of over. Check in about 30 minutes, stir down the skin that has formed. Return to oven. Check again, about 15 minutes later. Stir down second skin. Repeat once, maybe twice more, depending on the doneness of the rice. It should be al-dente when ready to leave the oven. <br /><br />Remove pudding at the end of the last stir-down. Cover casserole with lid, let cool to lukewarm. Be patient. Rice pudding holds its heat for a long time and if you try to eat it while it's hot...well, you just don't want to do that. While it is cooling, the final skin will form, which you don't want to stir down.<br /><br />Lightly dust the cooling pudding with cinnamon, if you like. This is to-die-for served at room temp with mountains of whipped cream. Snickerdoodles on the side, and you'll think you've died and gone to paradise.<br /><br />The time necessary to reach perfection depends on how dry your rice is. Rice absorbs moisture in humid conditions and will cook faster if it isn't bone dry, which is why you have to watch the pudding carefully. Go by the skin that forms. When it gets thick and turns light-tan around the edges, stir it into the pudding. Sometimes the al-dente stage is reached after 90 minutes; sometimes a little longer.<br /><br />Marian was an expert at this. I still have problems, though I'm better at it than I used to be. Good luck, and let me know how you do! <br /><br />The Crowhttps://www.blogger.com/profile/04846997590157958766noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-90843548225406134202015-08-24T20:53:40.143-05:002015-08-24T20:53:40.143-05:00You can come/stay back over here for a while if be...You can come/stay back over here for a while if being at home gets too, too, sad.binknoreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-28086654168973116112015-08-24T16:23:46.353-05:002015-08-24T16:23:46.353-05:00Z: Ha! I like these lyrics:
"I'm writing ...Z: Ha! I like these lyrics:<br />"I'm writing everything down in a spiral notebook<br />In the hopes that one day<br />Other people will feel as low as this"<br /><br />No, thanks, I like this cold weather, it's just disconcerting because it's so strange, well below the norm.Frescahttps://www.blogger.com/profile/15323129046492056942noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-45896109945835357042015-08-24T16:20:13.996-05:002015-08-24T16:20:13.996-05:00Why Must I Be Sad?
https://www.youtube.com/watch?v...Why Must I Be Sad?<br />https://www.youtube.com/watch?v=WJAYRD0bMSI<br /><br />I want your weather, you can have mine. Zhoenhttps://www.blogger.com/profile/03515663141425057088noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-34973638946315835302015-08-24T14:55:29.200-05:002015-08-24T14:55:29.200-05:00Z: Yeah, your garden variety blues, common as the ...Z: Yeah, your garden variety blues, common as the common cold (and sometimes just as miserable).<br /><br /><br />CROW: Yeah, I liked "Inside Out" too--along with "Big Hero 6" I'm glad to see movies championing sadness as a healthy, valuable, natural emotion, NOT a disease.<br /><br />Can you share your MIL's rice pudding recipe? That sounds perfect for our chilly weather as well as my mood.<br /><br /><br /><br /><br />Frescahttps://www.blogger.com/profile/15323129046492056942noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-60417806998753165472015-08-24T13:41:34.347-05:002015-08-24T13:41:34.347-05:00I can heartily recommend "Inside Out." ...I can heartily recommend "Inside Out." Loved how the movie shows the value of being sad when that is what we feel.<br /><br />I like my late mother-in-law's homemade rice pudding when I need comforting. Lordy, I miss that - and her. Can't make it like she did, though I certainly try. Might do that tonight, in fact.<br /><br />Hug.The Crowhttps://www.blogger.com/profile/04846997590157958766noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-67758727193660692792015-08-24T13:40:57.045-05:002015-08-24T13:40:57.045-05:00It's the blues you got there.
ZIt's the blues you got there. <br />ZAnonymousnoreply@blogger.com