Dessert First (My Philosophy) by Hetty

[Dept of PMM Artists & things]

Dessert First (My Philosophy)

I always wait until after I eat my healthy, boring stuff before I ever consider dessert.  Honestly, that means dessert never comes.  Maybe I get some at a restaurant.  It seems to me if you go to a restaurant and leave without sharing a dessert with friends, the meal seems incomplete.  It seems lonely almost.  It isn't the dessert, per se.  It is about a tiny bit of decadence, enjoyment in life.  If we don't indulge now and then, the best part is lost.

 

Ok, my theory...

Picture it!  I am sitting there at Tea Pot, my favorite restaurant.  I am eying the Thai tapioca, all vanilla yum and homemade whipped cream, with cinnamon sprinkles.  But, alas, I am first eating my crispy tofu sushi with ginger and extra wasabi and my salad with ginger dressing.  Now, that is a lovely meal, but it sure isn't my Thai tapioca, all vanilla yum and homemade whipped cream, with cinnamon sprinkles.  Oooo!  And don't forget the fortune cookie dunked in half milk and half white chocolate.

 

Anyway, I am eyeing my dessert, using my chopsticks on my sushi, and Holy Schinto!, an asteroid flies down from space, through the rice paper divider, and right onto me, frying me into a sizzling, crispy tofu smelling pile of ash. 

 

I would have been denied my last indulgence because of mainstream propriety.  What a tragedy.

 

Therefore, when I go to a restaurant, the rare times I do, I face a few strange looks and furrowed brows, but I get my dessert first.   I will live while I am alive!

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Tapioca Pudding Recipe

Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups.
Ingredients

* 1/2 cup small pearl tapioca (you can usually find it in the baking section of the grocery store, do not use instant tapioca)
* 3 cups whole milk (or skim milk with cream added)
* 1/4 teaspoon salt
* 2 eggs
* 1/2 cup of sugar
* 1/2 teaspoon of vanilla

Method

1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.

2 Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).

3 Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.

Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.

Add whipped cream and cinnamon sprinkles and enjoy!!!!!!!!!!!!

Thank you, http://simplyrecipes.com/recipes/tapioca_pudding/, for the recipe.