Pudding Inspirational Quotes

Sydney: "You can be Jet if you want, but we are not posing as a couple again" Adrian: "Are you sure? Because I've got a lot more terms of endearment to use. Honey pie. Sugarplum. Bread pudding." Sydney: "Why are they all high-calorie foods? And bread pudding isn't really that romantic." Adrian: "Do you want me to call you celery stick instead? It just doesn't inspire the same warm and fuzzy feelings." - The Indigo Spell

Women are supposed to be very calm generally: but women feel just as men feel; they need exercise for their faculties, and a field for their efforts, as much as their brothers do; they suffer from too rigid a restraint, to absolute a stagnation, precisely as men would suffer; and it is narrow-minded in their more privileged fellow-creatures to say that they ought to confine themselves to making puddings and knitting stockings, to playing on the piano and embroidering bags. It is thoughtless to condemn them, or laugh at them, if they seek to do more or learn more than custom has pronounced necessary for their sex.

What the hell is instant? Nothing is instant. Instant rice takes five minutes, instant pudding an hour. I doubt that an instant of blinding pain feels particularly instantaneous.

Remembering his creative exposition on the subject of purple-spotted dingy-dippers, Lillian gave a little huff of amusement. She had always considered Westcliff an utterly humorless man…and in that, she had misjudged him. “I thought you never lied,” she said. His lips twitched. “Given the options of seeing you become ill at the dinner table, or lying to get you out of there quickly, I chose the lesser of two evils. Do you feel better now?” “Better…yes.” Lillian realized that she was resting in the crook of his arm, her skirts draped partially over one of his thighs. His body was solid and warm, perfectly matched to hers. Glancing downward, she saw that the fabric of his trousers had molded firmly around his muscular thighs. Unladylike curiosity awakened inside her, and she clenched her fingers against the urge to slide her palm over his leg. “The part about the dingy-dipper was clever,” she said, dragging her gaze up to his face. “But inventing a Latin name for it was positively inspired.” Westcliff grinned. “I always hoped my Latin would be good for something.” Shifting her a little, he reached into the pocket of his waistcoat and glanced at his watch. “We’ll return to the dining hall in approximately a quarter hour. By that time the calves’ heads should be removed.” Lillian made a face. “I hate English food,” she exclaimed. “All those jellies and blobs, and wiggly puddings, and the game that is aged until by the time it’s served, it is older than I am, and—” She felt a tremor of amusement run through him, and she turned in the half circle of his arm. “What is so amusing?” “You’re making me afraid to go back to my own dinner table.” “You should be!” she replied emphatically, and he could no longer restrain a deep laugh.

He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain. Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.

Women are supposed to be very calm generally: but women feel just as men feel; they need exercise for their faculties, and a field for their efforts, as much as their brothers do; they suffer from too rigid a restraint, too absolute a stagnation, precisely as men would suffer; and it is narrow-minded in their more privileged fellow-creatures to say that they ought to confine themselves to making puddings and knitting stockings, to playing on the piano and embroidering bags. It is thoughtless to condemn them, or laugh at them, if they seek to do more or learn more than custom has pronounced necessary for their sex.

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

Banana by Maisie Aletha Smikle Ripe banana green banana Boil banana bake banana Roast banana fried banana Shred banana mash banana Banana porridge Banana bread Banana cake Banana flake Banana pudding Banana dumpling Banana muffin Banana punch Banana at breakfast Banana at lunch Banana for snack Banana at supper Chocolate joined banana Peanut butter pineapple papaya Peach strawberry blueberry cherry Ice cream and whip cream too They got on a banana boat Manned by a bearded goat And made a banana float While sailing around the moat Banana got festive And turned into a balloon Then made a banana cartoon Where banana got whipped into a dip Banana fritter banana batter Banana is whipped And beaten into batter Banana split finding solitude with nuts on a sundae

I farther assure this noble Duke, that I neither encouraged nor provoked that worthy citizen to seek for plenty, liberty, safety, justice or lenity, in the famine, in the prisons, in the decrees of convention, in the revolutionary tribunal, and in the guillotine of Paris, rather than quietly to take up with what he could find in the glutted markets, the unbarricadoed streets, the drowsy Old Bailey judges, or, at worst, the airy, wholesome pillory of Old England. The choice of country was his own taste. The writings were the effects of his own zeal. In spite of his friend Dr. Priestley, he was a free agent. I admit, indeed, that my praises of the British government loaded with all its encumbrances; clogged with its peers and its beef; its parsons and its pudding; its Commons and its beer; and its dull slavish liberty of going about just as one pleases, had something to provoke a Jockey of Norfolk [Thomas Paine], who was inspired with the resolute ambition of becoming a citizen of France, to do something which might render him worthy of naturalization in that grand asylum of persecuted merit.

That was the place to start. Jane Austen. A quick Internet search confirmed what I assumed: a diet full of fricassees, puddings and pies (savory and sweet), and stews, but few vegetables and a strong prejudice against salads until later in the nineteenth century. I looked up a Whole Foods nearby---a haven, albeit an expensive one, for fresh, organic, and beautiful produce---and then jotted down some recipes I thought would appeal to Jane's appetite. I landed on a green bean salad with mustard and tarragon and a simple shepherd's pie. She'd used mustard and tarragon in her own chicken salad. And I figured any good Regency lover would devour a shepherd's pie. I noted other produce I wanted to buy: winter squashes, root vegetables, kale and other leafy greens. All good for sautés, grilling, and stewing. And fava beans, a great thickener and nutritious base, were also coming into season. And green garlic and garlic flowers, which are softer and more delicate than traditional garlic, more like tender asparagus. I wanted to create comfortable, healthy meals that cooked slow and long, making the flavors subtle---comfortably Regency.

she had once whispered to Cordelia, sprinkling a pinch of pepper over a dish. “Food can heal all manner of maladies.” Cook would stir up herby stews to soothe hurt feelings, bake honey cakes to mend broken hearts, make crinkle-crusted pies for courage and melting-cheese pastries to bolster tired souls. Her cucumber soup could cool a hot temper and her bread-and-butter pudding inspired kindness in even the grumpiest person. Her roast potatoes seemed to help with everything.

You know Auntie Rebecca? . . . . . . She is a vegetarian. I've been doing a lot of thinking and she has inspired me to become a pudditarian. So from now on I only eat puddings.

Everything which is cooked in the kitchen is not a pudding.

With all the losses we must endure, let us never forget that the kindness of a stranger can help a person in more ways than we can ever know. Do not feel that you are sitting idly by, knitting comforts or mixing another pudding for the Christmas parcel. Take a moment to comfort a friend. Check on elderly neighbors. Such small acts, when multiplied across all the streets of our great nation, can become acts of immense importance. They can have as much impact as the bombs the enemy dares to drop on our cities. A woman's war may not be fought on the battlefield, but it can be won in small victories every day.

I fired up the brick oven, reminding myself that garlic has no place in a confection and butter becomes a layer of oil floating atop the cheese. I felt confident and excited; this time I would get it right. I helped myself to the triple-cream cheese (still convinced it it would make a delicious base) and then added a dollop of honey to sweeten it and heavy cream to thin it enough for my whisk. Since my last endeavor, I'd noticed that wine was primarily used in sauces and stews, and so, in a moment of blind inspiration, I added, instead, a splash of almond liqueur, which I hoped would add subtle flavor without changing the creamy color of the cheese. Instead of the roach-like raisins, I threw in a handful of chopped almonds that I imagined would provide a satisfying crunch and harmonize with the liqueur. I beat it all to a smooth batter and poured it into a square pan, intending to cut rectangular slices after it cooled. I slid the pan, hopefully, into the oven. Once again, I watched the edges bubble and noticed, with satisfaction, that instead of an overpowering smell of garlic there was a warm seductive hint of almond in the air. The bubbles turned to a froth that danced over the entire surface, and I assumed this was a sign of cohesion. My creation would come out of the oven like firm custard with undertones of almond and an unexpected crunch. The rectangular servings would make an unusual presentation- neither cheese nor pudding nor custard, but something completely new and unique. The bubbling froth subsided to a gently bumpy surface, and to my horror those damnable pockmarks began to appear with oil percolating in the tiny craters. The nuts completed the disruption of the creamy texture and gave the whole thing a crude curdled look. If only this cross-breed concoction would cohere, it might yet be cut up into squares and served on a plate with some appealing garnish, perhaps strawberries and mint leaves for color. I took the pan out and stared at it as it cooled, willing it to stand up, pull itself together, be firm. When the pan was cool enough to touch, I dipped my spoon into the mixture and it came out dripping and coated in something with the consistency of buttermilk. It didn't taste bad at all, in fact I licked the spoon clean, enjoying the balance of sweetness and almond, but it wasn't anything I could present to the chef. It was like a sweet, cheesy soup into which someone had accidentally dropped nuts. Why was the cheese breaking down? Why wasn't it holding together like cake or custard?