I survived becoming a human pincushion, also, TOMALITO!

The use of local anesthetic makes a biopsy significantly less painful. It still hurts like mad and I still cried and nearly broke poor Zack's hand I was squeezing it so hard...but it hurt less than last time (when they decided not to give me local anesthetic), and I wanted to do this...

www.nataliedee.com

okay, so I still wanted to...but, they numbed me up really good this time and that was pretty awesome. Now we wait for results...a week...

In other news, I am once again employed, which is pretty rad. I start sometime next week...its non-seasonal, base rate + commission, and not clothing retail...which is good enough for me!

Last night I finally attempted the Sweetcorn Tomalito as a side dish for Zack's fajitas that I've been meaning to get to ALL week. Though it took an hour and a half to bake, the results were tasty! A sort of fluffy sweetcorn pudding. A great compliment to Mexican dishes, since the standard beans and/or Spanish rice would leave me quite ill. Also, the leftovers are delicious at breakfast, warmed, with a little bit of maple syrup drizzled over the top. :)

Here's the recipe:

Sweetcorn Tomalito

Ingredients

• 5 Tbsp. butter, softened
• 1/4 cup masa (corn flour)
• 1/3 cup sugar
• 1/2 cup water
• 2 cups corn kernels, fresh or frozen, thawed
• 1/2 cup cornmeal
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. plus 1 tsp. milk

Directions

1. In a small mixing bowl, mix the butter, masa, and sugar using an electirc mixer until light and fluffy. About 1 minute.
2. In a blender, blend half of the corn kernels with the water until smooth.
3. Combine this mixture with the butter mixture, stirring well.
4. Add the remaining corn kerrnels, corn meal, baking powder, salt and milk and mix well.
5. Pour the corn mixture into an 8 inch square baking pan. tightly cover with foil.
6. Preheat oven 250 degree F. Place covered dish in a larger roasting pan filled with so water is 3/4 of inch up side of baking dish. Bake for 1 1/2 to 2 hours.

So make some Tomalito, and if you happen to be in, near, or in the position to drive to Minneapolis tonight; board games and homemade cookies, our place, 8:00 PM! Hope to see you there! :)

The BEST Bread Pudding Ever, Period!

So, last night was the first real snowstorm we've had here in Minneapolis. To celebrate the fact that its finally starting to look like winter around here, I decided to make a pork roast, homemade mashed potatoes and gravy, and an absolutely sinfully delicious bread pudding!

I found the recipe HERE and have also included it below...

Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

It was absolutely delicious! All the warm, gooey, slightly spicy and sweet wonderfulness that bread pudding embodies, easily the best I've ever had! I would have included pictures, but most of it was devoured while still hot, almost immediately after coming out of the oven, and the rest was eaten cold this morning for breakfast! Mmmmm... :)