Wow. I get no brownie points for the title of this post, do I?
Thanks again for the kind words regarding the “Tee Bags”! DS1 was tickled to hear from you all. He and his BFF worked for hours the other day, and got about 70 more bags sewn, in preparation for outfitting the world with reusable shopping bags. The boys kept up their enthusiasm; sadly to admit, mine flagged and I got cranky.
In other news, I made a new smoothie recipe (oh stop, stop!! I can hear the cheers all the way out here on the West Coast!) I decided to try a salad smoothie. There’s no fruit involved (unless you’re Kate, and then you count the tomato as a fruit!!) I froze some low sodium V8 in an ice cube tray, dumped 6 into the blender, added a peeled avocado and the greens and a healthy dollop of Italian salad dressing. It was extremely yummy, but I gained a pound. I was frustrated, until I realized that, duh, the salad dressing was pretty fattening. Not to mention the avocado. I will experiment with this using just a packet of dressing mix– spices, no oil.
And now, just so you don’t think I’m all about healthy food (shudder!!), I leave you with a recipe for chocolate bread pudding.
Before you begin cooking, put a cardiologist on speed dial. Note that you start the bread pudding the day before you serve it.
Next, gather your ingredients:
- 9 slices stale bread
- 1 cup chocolate chips plus 3 heaping spoonfuls cocoa
- 1 pint half and half
- 1/2 cup sugar
- 3/4 stick butter
- 3 large eggs
- Cut each slice of bread into triangles.
- Put the choc. chips, half and half, sugar, and butter into a microwavable bowl, and melt. Take it out of the microwave every 30 seconds or so and give it a good stir. You want to dissolve the sugar, but not burn the chocolate.
- Add the cocoa and stir it up.
- Whisk the eggs in a large bowl. Add the chocolate mixture. Whisk very thoroughly to blend the ingredients all together.
- Spoon 1/2 inch layer of chocolate mixture into base of 7×9-ish buttered ovenproof dish. Arrange half of the bread triangles in overlapping rows. Pour half the remaining chocolate mixture over the bread. Repeat with the remaining bread and chocolate mixture. Use a fork to gently press the bread to cover it with liquid.
- Cover the dish with plastic wrap. Let it sit at room temperature for about 2 hours, then transfer to the fridge overnight.
- Preheat the oven to 350. Remove the plastic wrap. Bake the bread pudding for 30 minutes. Let it sit for 10 minutes before serving with whipping cream poured over.
Yup. This is quite the opposite end of the cooking spectrum from green smoothies!