Tag Archives: pudding

Daily Sustenance

It’s been cold here this week, and hailed for a few minutes yesterday. I hope my plum blossoms were not damaged! Maybe some that were hiding under leaves will be able to become plums.

Last Sunday our parish women’s book group was scheduled to meet at Ann’s house to discuss Father Arseny. I hadn’t planned to be there because Soldier and Liam were flying in from Colorado to celebrate my birthday with me; so I didn’t reread the book in preparation.

Of course my guests cancelled their plans, for everyone’s safety, and the women held a lively Zoom discussion which I “attended” along with eleven others. I sat in my garden at my laptop most of the time, until it got too chilly. We enjoyed ourselves immensely, and decided to meet again in a week just to chat; we’ve been missing each other and don’t want to wait a whole month or more till we’ve read the next book.

Now we are reading At the Back of the North Wind by George MacDonald. This title is a good one for a few reasons:

1) Several of us love George MacDonald and his books have come up before in our list of possible group reads.
2) Even though physical libraries are closed, his works are easily found as free library digital editions, for 99 cents on Kindle and as audiobooks.
3) For families with more time together sheltering in place, it’s a good read-aloud.
4) I haven’t read it for a long time, but knowing MacDonald generally, it’s likely good nourishment for our souls that need extra sustenance right now.

 

Sustenance consists of those things we need for life and health. The opposite is deprivation or starvation. Often our souls are starving for spiritual food when our bodies are overfed.

I had the odd experience in the last week of several times being so busy socializing that I didn’t take time to eat. Because of the many anniversaries and birthdays in my extended family, in addition to dear friends phoning to talk about the pestilence, I was on the phone more hours that week than I had been in the previous six months. Because I’m generally overfed, that brief bodily deprivation had little effect. Since then I’ve also caught up on Alone Time.

And I’ve cooked some things. When my Painted Lady runner beans produced a bumper crop last fall I resolved to make soup with them during Lent. What I came up with was a vegetable soup rich with onions and garlic, and not too many beans. It’s sustaining for sure.

 

Over the decades I’ve discovered two sorts of (vegan) chocolate pudding that are great for breakfast, and I don’t see that I have shared the recipes here before. Well, I did share a link for this version of the chocolate chia seed pudding, and here it is again: Minimalist Baker.

But the one I’ve made many more times in various flavors is so simple and adaptable, I didn’t even measure yesterday when I made a batch.

SILKEN TOFU PUDDING

-an amount of silken tofu, say, 14 oz.
-cocoa powder, try 1/2 cup
-sweetening to taste: sugar, maple syrup, etc.
-cinnamon or vanilla or almond extract, etc.

Mix in food processor until smooth, divide into portions and eat or refrigerate. Of course you might top it with fruit or nuts or granola. The above amounts are what I used last night and I divided it into three containers. I think it’s a good breakfast food because it has protein and caffeine, and don’t we all like something easy for breakfast?

I have made it without chocolate at times, in the past. I think there was a lemon version, or a pumpkin spice, but as I remember, chocolate was the winner.

 

My remodel: It is not finished; some construction workers are willing and wanting to work at this uncertain time, and some are not, so I am preparing my mind for an indefinite prolonging of this mess. Three times over the last 16 months I’ve moved out of my walk-in closet, into a spare bedroom across the house that is even now serving as my dressing room, with my clothes stacked all over the bed, my laundry hamper squeezed in the corner, some of my hanging clothes squeezed into the wardrobe.

My goal now is to clear that room and somehow fit my clothes and shoes into my own bedroom, and use it as my dressing room. It has no closet currently, and is still full of storage, but I can move some of that stuff temporarily into the sewing room cabinet that is waiting for doors, as you can see in the photo above that I have already begun to do.

The workers’ clutter in the sewing room I hope I can stash in the garage or the unfinished closet, depending on whose it is, so I can clean up the sewing room, too. I am tired of waiting to wash the windows, and I want to be able to sit in there in the mornings. Do you think that as soon as I complete all this work, the construction guys will come back and make a mess again? If they do, I won’t complain. That’s the walk-in closet at right, which I can’t even shut the door to. It’s been the view from my bathroom for two months now, unchanged.

The new guest bathroom is usable except for things like the shower curtain rod and towel ring. There are six such accessories that a worker came to install one day weeks ago, and he completed two of them.

Outdoors, I myself have neglected the garden quite a bit, but it’s still a lovely place to stroll, and I’m cutting asparagus and waiting for snow peas to show on the tall vines. (You can see them at the back in the last picture below.) The Coast Bush Lupine I planted sometime last year is now covered with buds! Everything looked so pretty after the rain and hail, these recent mornings when the sun broke through.

There’s plenty of sustenance in my larders!

I take succour from pudding and poems.

Sunday there was a big bowl of dead-ripe bananas in the parish hall, for the taking. Maybe they had been left from our church’s monthly hosting of the overflow from the local rescue mission. The program started up again last week for the fall and winter.

I couldn’t resist bringing home a couple of bunches, which I put in the fridge while I hunted for a fast-friendly recipe to use them in. Since then I have very much appreciated the pudding I made, eaten as warm as possible as I try to shake the chill that has descended on me and my house.

Do I never weary of writing about my shivering? Evidently not. My flesh and bones are crying out, “Do something!” And I occasionally respond in new ways… but I suppose it is typically a variation on a story of sun and food.

On my outing to the library I was able to shed my wool sweater. I was picking up a collection of poems by Les Murray, whose name has popped up here and there for months now; I see that he died just this year. When I eventually checked, what do you know, I didn’t have to search farther than my neighborhood branch to find New Selected Poems. It was lunchtime when I got home, so I took a little bowl of Vietnamese Banana Tapioca Pudding and some other snacks out front to eat on the bench. And I sat longer, to be warm, and perused my book.

In the garden the sun is shining, and I can even get hot in my flannel shirt. But indoors this morning I had carried my breakfast on a tray up the stairs to one of the temporary storage rooms (a.k.a. bedrooms), the eastern one where I could sit with the sun on my back. I have been reluctant to turn on the furnace, because of all the empty spaces in the walls and ceiling of the room that is still not out of its demolition phase. I didn’t want to try “heating the great outdoors,” as my father used to put it.

In my library book a surprising number of poems got my attention by their accessibility and themes, and then made me happy by the evocative images and philosophical musings that are so satisfying. Which to share first? By now you will know why I chose this one to end today’s story:

SUCCOUR

Refugees, derelicts – but why classify
people in the wreck of their terms?
These wear mixed and accidental clothing
and are seated at long tables in rows.

It’s like a school, and the lesson
has moved now from papers to round
volumes of steaming food
which they seem to treat like knowledge,

re-learning it slowly, copying it
into themselves with hesitant spoons.

~Les Murray

cool panna cotta with blueberries

I’ve made the Italian pudding called panna cotta several times now. It is a wonderfully refreshing and easy dessert for summer especially, so clean and cool — especially if you include yogurt or buttermilk, and not too much sweetening. If you haven’t made it before, this page, Why Panna Cotta is the Perfect Dessert, is a good place to start; the author shows how versatile it can be, how you can even make it dairy-free and vegan, though the traditional recipe calls for milk or cream, and gelatin.

gl IMG_2819 panna cotta

My good friend Ruth came for lunch yesterday and I made panna cotta for our dessert, the Rosewater Panna Cotta with Blueberries from the same site. I doubled the amount of rose water and blueberries. (Unfortunately I took the picture before I put the sprig of mint on the puddings.) If you are interested in the other recipe I made in the past, with buttermilk and an apricot compote with candied fennel seeds ! , it is from Bon Appetit. It was yummy, too, but of course the toppings took much longer to prepare than rinsing some blueberries. I remember thinking that the buttermilk panna cotta all by itself was perfect and needed no dressing up anyway.

I had been hoping that Ruth and I could eat in the garden, with olive trees and yarrow waving in the breeze by our table…. but it was 97° out there, so we opted for the house, almost 20 degrees cooler. We let the sound of the fountain come in through the screen door; I think the birds were having their siesta. The heat crept in, too, but not too fast, and just enough for us to appreciate our lightweight dessert, perfect for an otherwise wilting afternoon.

If you have ever made panna cotta, will you share your favorite recipe with me?

In the Glad kitchen.

gl half tsp 4Because of the strange and wonderful arrangement of me having two housemates to share my big house, my kitchen is a warmer and livelier place than it would be otherwise. Kit has her favorite mugs and her red teapot that she frequently fills, and a collection of tea that has swelled my original holdings to bursting.gl kitchen scene 4-16

The tins are mine, special because they used to sit on my grandma’s kitchen shelf. I don’t remember what she kept in them, but I keep tea.

Mrs. Bread gave me a cape violet, which has blooming offspring now, bgl violet P1030899(1)ut this flower is on the original plant, which is not a frequent bloomer for me, but because of that each flower is even more exquisite and precious. Every kitchen should contain something growing, and at least occasionally blooming, don’t you think?

We women all like to cook (though I must admit to cooking much less than I find myself eating what Kit cooks), and Susan seems to like to clean up — at least, she does it a lot. One thing I made recently didn’t require cooking: a vegan chia seed pudding which I found on Minimalist Baker. I’ve made it twice, and the second time I also created a pumpkin-spice version that has yet to be perfected. We really like the chocolate one, but variety is nice.

While concocting these nice jars of breakfast or anytime-food, I used measuring spoons from different sets, and noticed a discrepancy in the size of the half-teaspoons. gl half tsp 3The one on the right above is Oneida brand, and it is almost a whole teaspoon, as I found out with the agl half-tsp measure cupsid of a medicine cup. The one on the left is new and relatively inexpensive, and it seems to be just right, while the one in back is probably a hundred years old, and it seems to be a little less than a half-teaspoon. I often have wondered if the really old measuring spoons have had their edges worn down over the decades…. But what am I to think of this overall lack of standardization?

Kit says she has been semi-consciously avoiding that bigger spoon when she needs a half-teaspoon, and now we know why it — it isn’t what it purports to be! Are even our measurements getting supersized?gl pudding 4-16 chia

P1030842(3)

We seem to be focusing on brown and orange foods lately. The chocolate pudding is brown, of course. And the light and crispy sesame flax crackers that we’ve made three batches of. That recipe comes from a library book, Food 52: Vegan by Gena Hamshaw. Moving on toward orange, Kit made carrot-ginger soup with cashew cream for a topping.

But for sheer elegance, I present one of my favorite foods, whose presence in the kitchen is to me always either promising or comforting. It takes so little effort to cook, and is versatile and healthy. It is what I call a yam. If you do a little research on what is a yam and what is a sweet potato, you might go a little crazy with the impossibility of being both botanically correct and a non-weird member of your local culinary culture.

gl Sweet_potatoes,_Padangpanjang wiki

So, my recommendation is to just call it what you always call it. I love all the sweet potatoes I’ve ever cooked and eaten, but for some reason I buy this Garnet Yam more often. Here is the last piece of yam from the recent batch I baked. It’s time to put a few more into the oven, to make this rainy day warm and nourishing.

gl yam apr