I didn’t have time to bake anything this weekend since I was touring a university. I have to choose one in a few months.. eek! I’ll have a new recipe up next Monday though, and it’s a pretty awesome one.
The random winner from last week’s giveaway of Pure Vanilla by Shauna Sever is…
Comment #1 by Sharon: “My favorite use for vanilla, Pound cake calls for excellent vanilla.”
Congratulations! I’ll be sending you an email later today for your mailing address. :)
Thank you to everyone who entered. You’re all winners. It’s just that Sharon won more.
This post is a bit different than my usual ones, but I really wanted to share what happened to me a couple of nights ago. I believed that I was in the middle of a bio-terrorist attack in Toronto. I thought that I was infected. I didn’t know what to do. That might just be the strangest opening line to a food blog post. Ever. Stick with me though – it’s an interesting story.
I was walking near Toronto City Hall when I came across a man and a woman, both of whom were dressed in ragged clothes and pleading emphatically for attention. Everyone just seemed to pass them by. No one made eye contact with them. People just kept on walking, ignoring them. I was curious what they were protesting against. I stood, and I listened. Big mistake.
Consume more content
This is a post about pudding. I’m not going to start this post by saying that store bought pudding tastes awful. I’m not. Store-bought pudding can be awesome if you buy the right brand, like most everything else. What I’m going to say is that if you don’t want to go running out to the store you can make pudding from scratch almost effortlessly from home. It’s really not that hard and the results are downright amazing. It’s not that store-bought pudding is bad, it’s that home-made pudding is just so much better.
I’m also not going to tell you to use “the finest quality vanilla” or “organic milk and eggs” because pudding isn’t supposed to be “organic”. Pudding is supposed to be simply delicious, with emphasis on both simplicity and deliciousness. It’s also supposed to be how stereotypical grandmas make it, and I’m pretty sure they don’t use organic milk. I wouldn’t really know though – I don’t have a stereotypical grandma.
Consume more content