Working My Way Back to You, Babe

I know, weird title. But I've been gone so long it seemed fitting. I have finally recovered from that virus that ran rampant around here. Thank God!


My faithful sewing machine had "issues" last week and I put it in the shop. It's close to 40 years old, a basic Brother model, and I haven't had it serviced in 30 years, so that's a pretty good record. I got it back on Monday of this week.

Trouble is - - - - it still hasn't made it off the dining room table where I put it when I brought it in.

You see, in my great wisdom I decided that it would be a good time to repaint the sewing cabinet. I sanded it and put two coats of paint on it. I thought the green would be good since I have an armoire in my sewing room that is the same color. Coordination is everything, don't you think? Anyway just before putting the sewing machine back into its cabinet I noticed a little flaw in the paint and thought a fine grade sandpaper would take it right out. It did. It also started the horrible process of every bit of paint peeling right off the cabinet.

So, after scraping, sanding, priming and repainting, I'm still waiting for the top to dry so I can put another coat on the inside. Fingers crossed!

On to happier things - - - Banana Pudding!

But first, I've got to tell you, I think this is a brilliant idea - cornstarch in a re-sealable container.

Anyway, for banana pudding, a staple dessert of the South and my all-time favorite, you start off with a cooked vanilla pudding. Here's my recipe:

Vanilla Pudding

1/2 cup sugar

4 tablespoons cornstarch

1/4 teaspoon salt

4 cups milk

4 egg yolks, slightly beaten (save the egg whites for meringue)

4 tablespoons butter

4 teaspoons vanilla extract

Blend sugar, cornstarch, and salt in a 2 quart saucepan. Combine milk and egg yolks, then gradually stir into sugar mixture. Cook over medium heat stirring constantly, until mixture thickens and boils.

It helps to have a willing daughter to do this. :)

While she's stirring and you're waiting for it to thicken, layer a 15 ounce box of vanilla wafers alternately with sliced bananas (usually about three bananas will do it) in a 4 quart baking dish.

After pudding has thickened, remove from heat and add butter and vanilla. Stir until butter has completely melted. Then pour over the layered bananas and vanilla wafers.

Make meringue with the four egg whites you saved from the pudding.

Meringue

4 egg whites

1/4 teaspoon cream of tartar

1/2 cup sugar

1 teaspoon vanilla extract

Mix egg whites and cream of tartar. Beat at high speed, gradually adding sugar, until stiff peaks form. Add vanilla.

Mound meringue on top of the pudding mixture. Bake at 400 degrees F until lightly browned.

This is traditionally eaten chilled, so mine is resting in the refrigerator right now until Mr. Cutie gets home for lunch. I've been known to eat banana pudding before it has cooled, and to me it's every bit as good. I know it sounds complicated, but it really doesn't take long at all, and it's so worth it! Of course if you want a not-nearly-as-good version, you can use instant pudding mix instead of the cooked one and forget the meringue.

This is patiently waiting for the weekend when Mr. Sweetie Cakes and I have a project planned. I'll show you more later!

On a totally unrelated note: Chloe has discovered running water.

Have a great day!

Hugs and kisses,