Tonight driving along Lake Erie the clouds were so puffy and low you almost felt like you could touch them
Daily Archives: May 2, 2014
Homemade Chocolate Pudding
A fellow blogger posted this on her blog this morning and being a pudding lover, I mean someone who REALLY loves pudding, I had to try this. Below are the pictures making it and the link to her blog and recipe. YOU MUST TRY THIS!! This was so simple and delicious. I am already envisioning my next chocolate cream pie with it and making it in snack size bowls for the kids lunches. I love that I know exactly what’s in it. I followed her directions and doubled it like she does. It came out perfect!! Can’t wait to try the vanilla next!!
http://ofkidsandcows.wordpress.com/2014/05/02/chocolate-pudding/
Simple ingredients
dry ingredients while milk is warming in dutch oven
dry ingredients with warm milk so eggs temper
mixing all into the warm milk in dutch oven on stovetop
keeping on medium heat and bringing to a light simmer to thicken
magically thickened
made 2 nice size bowls
one big bowl chilling
http://ofkidsandcows.wordpress.com/2014/05/02/chocolate-pudding/
Roasted Red Pepper Soup
Once in a blue moon the man of the house decides to make dinner. Last week the mood struck him so he decided to make Roasted Red Pepper soup (it may have been my mother nagging him to make it and not the mood really 🙂 )
So here is the step by step pictures and the recipe follows. This can be served hot (how we like it) or chilled. Either way it’s a great soup for a dinner party as it’s super EASY and impressive!! It’s rich, creamy and full of flavor!!
roasted peppers
cooled slightly and peeled
pepper, leeks, broth brought to simmer
puree in blender in batches if need be
return to pan and add remaining ingredients
last sprinkle of pepper
simmered 15 minutes and served
Roasted Red Pepper Soup
½ cup butter
4 cups chopped leeks
4 red peppers
1 ½ cups chicken broth
3 cups buttermilk
1 tsp salt
¼ tsp white pepper
1/8 tsp cayenne
Melt butter and cook leeks on medium heat until soft and tender (approx. 6 minutes)
Add roasted Red Pepper and chicken broth and bring to simmer
Remove from heat and puree in blender (or immersion blender)
Return to pan and add buttermilk, salt, white pepper & cayenne and stir to combine
Bring to simmer and simmer about 15 minutes
Serve hot with a dab of sour cream or chill and serve cool
**to make roasted peppers** Preheat oven to 400 degrees
Wash and dry 4 red peppers and lay them on their side on a foil lined baking sheet so the stems are facing to the side not upright
Bake for 20 minutes and then flip about ¼ way and bake another 20 minutes until the skins are charred and the pepper is deflated a bit
Cool and peel the skins off and discard
(you can broil them about 8 inches from top broiler also but you will need to watch them and turn them a few extra times until charred all the way around and the pepper is soft. It is quicker but requires more watch time)
Empire State Building 1928
This was a typical days work when constructing the Empire State Building in New York City. Nerves of steel these men must have had!!
