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Jul. 8th, 2005 07:32 amDrat. The nosepiece of my glasses just broke off.
Jul. 8th, 2005
Dear Fellow Americans:
Jul. 8th, 2005 12:26 pmCan we please take a lesson from the English, and deal with terrorism with the kind of unremarkable defiant indifference that they're all showing?
The amount of fear humans in large groups experience is inversely proportional to the actual danger they're in.
It's about 59 degrees out -- 15 centigrade for you non-Americans out there -- which is pretty chilly for the middle of summer. This, incidentally, is why putting "out of season" clothes away is a pretty silly idea in Boston.
Anyway, Lis says to me, "I want something sweet and warm to eat, like bread pudding or something."
I think about what we've got in the pantry. "I think I can throw together an Indian pudding."
Lis perks up. "Ooo!"
Now, for those of you who aren't native New Englanders, you may not be familiar with the glories of out native cuisine. But Indian pudding is part of it. Now, I did the easy, half-hour version, instead of the three-hour version that you can serve in slices -- this was just the cereal-ly version.
Four cups of milk, with half a cup of molasses, and a quarter cup of sugar. Combine all that over a medium heat. Very, very slowly, add in half a cup of cornmeal, stirring to avoid lumps. When it starts to thicken, add in cinnamon, ginger, allspice, nutmeg, salt, and two tablespoons of butter. By the time you've added all that in, it will have thickened considerably, to a cream-of-wheat consistency.
Now, for the real impressive version, you'd have reserved half a cup of the milk in the beginning, and you'd now turn the whole thing into a greased baking dish, pour the reserved milk over it, and you'd bake it for three hours until it set. But for us, this is just fine.
Anyway, Lis says to me, "I want something sweet and warm to eat, like bread pudding or something."
I think about what we've got in the pantry. "I think I can throw together an Indian pudding."
Lis perks up. "Ooo!"
Now, for those of you who aren't native New Englanders, you may not be familiar with the glories of out native cuisine. But Indian pudding is part of it. Now, I did the easy, half-hour version, instead of the three-hour version that you can serve in slices -- this was just the cereal-ly version.
Four cups of milk, with half a cup of molasses, and a quarter cup of sugar. Combine all that over a medium heat. Very, very slowly, add in half a cup of cornmeal, stirring to avoid lumps. When it starts to thicken, add in cinnamon, ginger, allspice, nutmeg, salt, and two tablespoons of butter. By the time you've added all that in, it will have thickened considerably, to a cream-of-wheat consistency.
Now, for the real impressive version, you'd have reserved half a cup of the milk in the beginning, and you'd now turn the whole thing into a greased baking dish, pour the reserved milk over it, and you'd bake it for three hours until it set. But for us, this is just fine.