{"id":401,"date":"2012-10-01T17:19:14","date_gmt":"2012-10-01T22:19:14","guid":{"rendered":"http:\/\/blogs.universalem.org\/homo_aestheticus\/?p=401"},"modified":"2012-11-09T19:54:43","modified_gmt":"2012-11-10T01:54:43","slug":"and-some-pudding","status":"publish","type":"post","link":"https:\/\/blogs.universalem.org\/homo_aestheticus\/2012\/10\/01\/and-some-pudding\/","title":{"rendered":"… and some pudding"},"content":{"rendered":"

I love pudding.<\/p>\n


\nTo post an entire blog about pudding and my thoughts and feelings about it would take a while. And I’m lazy. But to summarize:<\/p>\n

    \n
  1. I ate store-bought pudding cups on occasion as a kid (vanilla, chocolate, butterscotch).<\/li>\n
  2. I went several years without pudding … a decade, even?<\/li>\n
  3. In Berlin I came to love “Griess-Pudding” (basically a farina-centric pudding … literally “grit(s) pudding”).<\/li>\n
  4. “Good Eats” brought me back to pudding and taught me about it; my Betty Crocker cookbook provided recipes and techniques I could rely on; and so I made puddings for myself and my friend.<\/li>\n
  5. I became semi-obsessed with pudding’s cousins: baked custards and panna cotta.<\/li>\n<\/ol>\n

    Then I stopped making pudding for a while, forgot about it\/them, and today thought: [a] it’s a new month, I should do something ‘new’, [b] I’d like something for dessert tonight, and I’ve already calculated the rest of my daily food intake … which left plenty to spare; and [3] Ms. S. deserves a vegan treat.<\/p>\n

    It’s October and pumpkin was on my mind, which led to Peta’s pumpkin pudding<\/a>, but I wanted to go a bit simpler than that. I have cocoa powder, to make that tastier, adding a little extra fat helps, so I decided to put off chocolate pudding<\/a>\u00a0 until later. So vanilla it was, and about.com’s basic vanilla puddin<\/a>g recipe is basiclaly just “milk,” cornstarch<\/a>, sugar, and vanilla. Milk might as well be soy, almond, coconut, rice, or “other.”<\/p>\n

    Ingredients:<\/em><\/p>\n