View allAll Photos Tagged pudding
Plum Pudding (closed) [2,489 square feet]
318 Bypass Road, Williamsburg, VA
This store opened in fall 2011 and closed in 2017; it was originally a 7-Eleven, which was built and opened in 1980 and closed in February 2010 after relocating here. It became Dawg Houz Cigars & Accessories on August 28th, 2021.
Interestingly the outside storage room door (which was locked, I tried opening it) had a Cook Out visor hanging on the doorknob, which you can kinda see in this photo. I just love the headscratchers things like this provide. Why did a Cook Out employee abandon part of their work uniform at a place like this? I mean, someone had to actually go on this particular property and physically place the item around the doorknob with the intent of never retrieving it. Why oh why oh why????!!!!!!
Sascha's Designs signature gown Pudding (with Lola/tango applier). Just as stunning now as when it was released 4 years ago.
White earthenware pudding plate, decorated with an overglaze sepia printed design overpainted in enamels, consisting of prunus blossom, a denticulated leaf, primroses, harebells, a butterfly and a bee, the rim lined in gold lustre.
Printed factory mark incorporating pattern number and printed registered design mark with encoded date of 22nd October 1874, made by the British Anchor Pottery Company?
c1875
HMCMS:DA1997.29.70
DPAASP43
„Melon Jelly-Pudding Incarnation“. Mood of the day.
Dedicated to my friend, who feels the same. 😊
Selfportrait, March 31, 2020.
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More photos on Instagram, find me: @katherina_asta
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This photo can be beautifully printed here:
Disappering 9 patch using Figgy Pudding charms for my DP's Nana for Christmas.
Blogged
sewmanystitcheslater.blogspot.com/2009/12/and-then-there-...
I meant to eat half of this, but I don't have that "restraint" thing, so I ate all of it.
It's...um, a lot to eat in one sitting. Half isn't enough, but whole? Oh lordy; I'VE BEEN PUDDINGED!
But it's so good. Seriously. I thought it might taste like soy since it's vegan/made of soy products, but it tastes just like regular pudding! ZOMG! SERIOUSLY, THIS PUDDING IS SO GOOD!
Now I will try all their puddings and become a big mass of pudding-filled human.
A moist and tender bread pudding made with homemade stollen. Served warm or chilled with an optional topping of rum flavored sauce.
(The stollen loaf was cut into cubes and soaked in a combination of melted butter, brown sugar, milk, cinnamon, almond extract, and beaten eggs. After half an hour the soaked bread mixture was poured into a buttered baking dish and baked.)
Beverage: Browne & Ashley’s ‘Orange Spice' green tea. Unsweetened.
Rear view of the ever so tasty Pudding Truck seen in the blue hour of the evening. To quote the artist Jumbie " everyone loves pudding" !
Because bread pudding is all about the custard, I've never found a vegan version that does what I want it to. But if you use a really good, chewy, stale bread and soak it for a good long time, this might come close.
INGREDIENTS:
4 c. really good quality, stale white bread, torn into 1" cubes (I used half a baguette from Zingerman's, which you will probably get for free if you hang out there at closing time.)
2 c. soy milk, warmed
1/2 c. brown sugar (more or less to taste--less if you use flavored or sweetened soy milk)
1/2 cup golden raisins
2 tsp. vanilla
2 tsp. whiskey or bourbon
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp powdered ginger
1/4 tsp salt
INSTRUCTIONS:
Mix everything but the bread together (I used a large glass measuring cup for this). Taste the liquid and add more of anything you want more of.
Put the bread in a big bowl. Pour the liquid over the bread and stir it all together. Leave it all to soak for 2 hours, stirring gently every 30 min or so. If the liquid is all gone in less than 2 hours, and the bread isn't very very heavy and sodden, make another half batch of the liquid and pour it in.
At this point, you can stick the soggy bread in the refrigerator for a while--overnight is good. If you start with hearty, chewy stale bread, then the longer you leave it to soak, the more puddingy your pudding will be.
When you're ready, put the whole mess into a greased 8" square pan, dot the top with bits of margarine, and bake it at 350F for 30-40 minutes, or until the top is golden and the insides are gloriously puddingy.
Eat it.
Steamed Gingerbread Pudding with Warm Bourbon Sauce, adapted from the Tartine Bakery Cookbook. Recipe on my blog here
fonte: www.diggita.it/v.php?id=1572071 Ricetta yogurt pudding con semi di chia via ---> www.diggita.it/v.php?id=1572071
After having a salad with pilchards, I made semolina pudding - with a spoonful of strawberry jam in it … delicious 😀
The book I'm reading is a Folio Society edition of England, Their England by A G Macdonell. I remember our Maths master, Mr Bligh, telling us about the cricket match in it when I was at school about sixty years ago. I bought this book second-hand for a pound in 2012 – but I've never read it until now. Like all Folio Society editions it is a lovely book – and it's funny too 😀
The only part of the meal I thought was actually good - and it didn't fit the theme of the meal. Bread Pudding a la mode with Bananas Foster Sauce is NOT Polynesian ... good, BUT!
'Ohana in the Polynesian Resort at Walt Disney World.