Would you let your waistline determine where you live?
Are you mad?
Ok. What kind of question is that, really? This ‘question’ reared its ugly head about a week ago during an early morning banter with a group of foodie-friends of mine on Twitter. We were all in lust of the sun that was shining brightly in Tuscany and Ilva Beretta of Lucullian Delights Blog said we should just move to Italy. Of course she would say that. She lives in Tuscany. Who would not want to live there?
Simone Van de Berg of Jungle Frog Cooking Blog immediately stated it would not be great for the ‘waistline’ and the question was born. So a few of us (Ilva, Astrid, Simone, Jamie, Jenn and my lovely self) all decided to write our own answer to this question.
If you have time, you should read all their answers right after you read mine. I am sure they will all be pretty interesting and even a bit of humour thrown in there.
We have been very fortunate to live, work and play in some amazing cities, countries and continents. If I had ever decided to let my waistline decide where I would live, I might have ended up in Sundance, Utah. The air is clean, the food is wholesome, they ski in the winter and hike in the summer. An all-rounder most-wonderful-place-in-the-world kinda city.
Or maybe San Francisco. God. What a city. Great public transport, excellent diverse population, an endless stream of restaurants keeping the patrons topped up with as much local and seasonal goodies as your plate can handle and the hilly terrain will keep you trim!
But the truth is, it does not matter where I live. My waistline is just not going to change. I have never been a slim or trim kinda gal. I am from tall stock and am certainly one of those ‘big-boned’ girls. No matter where we have lived, we have maintained the same kind of healthy-eating lifestyle. No crap. No processed food, we grow our own and buy organic 90% of the time. The waistline fluctuates depending on how lazy we are but for the most part stays the same.
One of the loveliest discoveries I have made, what with all the moving around, is that no matter where we live, the recipe always turns out delicious. I am not sure if I can say for sure why this is, because flour is different, so is milk and sugar etc. but the Chef maintains it is because he keeps his standards high and does not use schwag ingredients. That being said, I think a few of you out there will be happy to read through the next few lines to see a very interesting twist on his classic Bread Pudding recipe.
I know, I know. Would ya look at the quantities. 24 eggs? We still refer to the ole reliable Rondo’s recipe folder. Every time. Hey, if it ain’t broke, don’t fix it! A smaller batch recipe is listed below and it made enough dessert for 12 – 14 pp.
8 oz dry bread
24 oz milk
24 oz heavy cream
14 oz castor sugar
2 whole vanilla bean pods scraped
The reason that this Bread Pudding is better than all the other bread puddings in the world is because it is a custard bread pudding.
- Toast the bread for colour. We always use stale bread too. It needs to be dry to soak up the custard. We used left over dried and toasted hot dog buns. All sliced up.
- Mix the eggs, milk, cream, sugar and vanilla over a double-boiler (bain marie). Do not let it curdle.
- Grease your individual dishes well then fill up with the dried bread pieces.
- Strain the custard mix over the bread. Do not forget to strain the mix. It is important from a textural point of view.
- Cook in a water bath at 200 degrees celsius until it is done. Ours took 40 mins. Yours might take longer if you use a bigger/deeper dish.
Oh, and to add to the mix my good friend Ilva also threw a challenge our way over the weekend from a blog called PaperChef Blog. Using a random recipe generator the challenge was to make or bake something using Berrys, Lime, Chocolate and Bread.
The Chef and I were on our way home from Dublin and had a bit of time to mull it over and of course, this was a no brainer for the Chef.
One of the cool things about this ‘assignment’ of sorts, is that it pushed the Chef out of his comfort zone a little. He is a purist, heart n’ soul, especially when it comes to one of his tried and tested favourites. So, when he told me he was going to make a few different versions of Bread Pudding (Lime/Chocolate/Raspberry) even I wrinkled my nose…..
You would think that I would have learned to trust him by now, no?
I know. It looks too good to be true.
This one also sat on a bed of chocolate sauce and I am pretty sure those that ate it might be dead now from serious chocolate overdose.
Ok. I think I have just nailed two birds with one stone as the saying goes.
One last photo for good measure.
Seeing as we had to do all this work we decided to invite over some very good friends for supper to celebrate their (twin) birthdays a few days early. Needless to say these went down a treat.
Those are all the WiseWords I have for today….
Oh and if you want to see a few more shots then follow this link!
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I am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
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About the Chef
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You might as well just come visit.
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