We are a couple of weeks into spring now so it’s only fitting that we are brushing triple digits, with our highs in the upper 90s. If anyone who does not live in the southwest US is looking for a summer room-mate – I’m free. Totally. Seriously.
In food news I found one of those “kitchen tips” that is actually helpful (instead of rage-inducing). A whole new (to me) way to chop an onion. Seriously. I tried it and it was glorious and I will be chopping onions like this from now on.
I also stumbled upon what might just be the coolest cake ever. If you can call it a cake… It’s like a cake/gyro hybrid (is your brain melting yet?) I mean, they call it a cake so I think we can call it a cake. Let’s just stick with cake, OK?
Also, did you know that honey lasts forever? If so, did you know why honey lasts forever?
Ever confused about how much (or if) to tip? The answer is to always tip, but here’s a chart from Food Republic to help you decide how much.
I’m normally not a fan of videos because they require too much commitment. I mean, a whole minute and half of my time PLUS I have to turn on my sound? Come on now. But this one is worth it.
And this one only requires half of the commitment, because sound is completely optional. I think the moral of this one is that FH and I need to get a ping pong table.
I’ve also solved a problem that has been plaguing me for my whole life. The lack of peanut butter pudding. Has anyone else noticed this?
No? Just me?
There are a million flavors of pudding, aside from the usual chocolate and vanilla you can get butterscotch, pistachio, even cookies and cream and gingerbread… yet for some reason no one has created a peanut butter pudding that I can purchase at the grocery store.
How can this be!?
Well, after enduring this hardship for 29 years, I finally made my own. I wanted to keep it as easy as possible, so I just doctored an instant pudding mix to include peanut butter.
And it was glorious.
Never again shall I have to endure a life without peanut butter pudding, my friends.
Never again! (But seriously, Jell-o, get on that, will you!? Powdered peanut butter exists, PUT IT IN A PACKET WITH YOUR PUDDING MIX! WHO IS IN CHARGE OF THESE THINGS!?)
- 1 box instant french vanilla pudding
- 1 3/4 cups milk
- 1 cup creamy peanut butter
- Melt peanut butter in a microwave-safe bowl on 50% power until smooth and runny, about 30 to 60 seconds.
- Beat milk and pudding mix in a medium bowl until the mixture begins to thicken, about 3 to 4 minutes. Add peanut butter and continue beating another 2 minutes until combined.
- Cover and refrigerate until set, at least five minutes.