A Month of Pudding

Posted by on September 23, 2010 at 3:28 pm.

Photographs by Rosey Lakos.

It’s been a little over a year since I have worked in food service, and I find that I still spend an inordinate amount of time wondering how to feed myself now that I’m not surrounded by food all the time. Sandwiches and leftovers really only get you so far before you find you are kind of just sick of food; then you find yourself eating out, until you are sick of eating out, and then you are boned. Because if you’re tired of bringing your lunch to work, and tired of eating out, what do you have left? The best defense seems to be to keep your lunch interesting, never relying on the same food-stuffs for more than a week. So I’m always on the lookout for ways to make my lunch a little more interesting without putting a lot of money or effort into it. One fantastic snack is pudding. I realize that if you don’t have a good relationship with pudding you probably think I’m a moron right about now (pudding is expensive, bad for you, full of sugar and gelatin, etc.); but, I tell you! pudding doesn’t have to be that way! In most cases, making pudding at home is going to have less sugar and less weirdness in it than a cup of fruit yogurt, and it’s basically already instant, even when you make it from scratch. One of the things I love about pudding is that you can make it as rich or as healthy as you like.  You can make it with skim milk or you can fold in heavy cream. You can use up old fruit, you can try out various spices or infusions, there is really no end to what you can make. This means you can have a new kind of pudding every week, making it hard to get sick of. With these recipes you get 5 servings per batch, so you make it once and you have it for the whole week. With 4 recipes: Rosemary Vanilla, Lemon, Chocolate Lavender, and Fruit Pudding, this is basically a month of pudding!

(get the recipes at isgreaterthan.net)

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