I thought cucumbers with breakfast eggs would be a jarring combination that wouldn’t work at all, but it turned out to be everything good about finger sandwiches, all in one bite. Thank you, Summer!
The week after New Year’s was spent on my second-favorite island in the whole world, St. Croix. It is mostly filled with all things decidedly unprickly, with a notable exception: THE UUURRRCHIN! I guess if I were so, so creamy and tasty I’d be sure to grow a very sharp coat of armor, too. But man does it hurt to step on one. Island wisdom says the best way to take the sting out is to, uh, have someone pee on you. I’m pretty sure a wily fellow from the olden times just made that up, because nothing really soothes flesh that’s been pierced by multiple giant needles, but you’ll always find willing volunteers.
‘Tis officially the season: the tree is lit, the stockings are hung and we have had a word with the holiday playlist so it only plays that hauntingly beautiful but somewhat-of-a-downer Sting album from last year sporadically. Let’s talk cookie recipes, people!
On DailyCandy.com today, I show you how to make, in ten minutes active time, a light, fluffy pumpkin pudding. My mom always called it “pumpkin fluff,” but I’m beginning to realize certain things my mom says sound utterly weird to anyone else, so let’s call it pudding. It’s an incredibly easy chiffon of pumpkin you can pour into individual serving dishes and allow to set, or, as I did last night, whip up a quick crust and make it a pie. The video should convince you that anyone can do this really quickly, and have fun doing it!