My kids adore Mandarin Oranges. I buy them from Costco in a giant, cost effective pack of a billion cans. But my favorite thing about them is that Curly calls them "Candarin Oranges" because, well, they come from a can. Consequently, canned mushrooms are also called "Candarin Mushrooms."
This morning StinkyMan said that "When Curly loves me she squeezes me too tight!" in a way that lets me know that he is secretly thrilled when his big sister loves him enough to even touch him, much less hug him.
Peanut is currently in love with "Peanut Butter Jelly Time" and will dance like a fool whenever Husband's phone rings since that is his ring tone. Go to you tube if you have no clue what I am talking about. It's a dancing banana and a stupid song, but when you are two, anything goes, I guess.
And BabyGirl is super, super close to crawling. She's been doing the combat scooch for a couple of weeks, and last night she cried out several times in her sleep, up on all fours, rocking back and forth, getting ready to go.
I have to write these things down, or I forget. I always think I will remember and then a week later I think "Wait, how did he say that again?" or "Was that Tuesday or Wednesday?"
They are just getting so big. And I'm not at all biased when I say they get cuter by the day.
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Recipe of the Whenever I Get Around to Changing It.
Crockpot Tapioca Pudding (by request)
Ingredients:
2 quarts of 1% milk (half-gallon)
1 1/2 cups white sugar
1 cup small pearl tapioca (The only place I found it was Raley's)
3 eggs
1 tsp vanilla
Directions:
In a four quart or larger size crockpot, combine the milk, sugar, and tapioca pearls. Stir well to mix. Cover and cook on high for 4-5 hours. You are looking for the tapioca to be soft and kind of slimy. The mixture will not be very thick, but that's how it's supposed to be. Even if it is thick, that's ok too.
In a separate bowl, mix the eggs with the vanilla. Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl. Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another. Now you'll have a bowl of yellowy tapioca/egg mix.
Pour the contents of the egg/tapioca mix into the crockpot, and whisk until it is all well mixed.
Cover your crockpot and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency. Unplug and let it sit for about an hour to cool.
Ladle into serving-size bowls and chill in the refrigerator.
Or eat it hot hot hot right out of your crockpot. That's how we do it. So yummy on rainy Fall and Winter days.
Enjoy!
Ingredients:
2 quarts of 1% milk (half-gallon)
1 1/2 cups white sugar
1 cup small pearl tapioca (The only place I found it was Raley's)
3 eggs
1 tsp vanilla
Directions:
In a four quart or larger size crockpot, combine the milk, sugar, and tapioca pearls. Stir well to mix. Cover and cook on high for 4-5 hours. You are looking for the tapioca to be soft and kind of slimy. The mixture will not be very thick, but that's how it's supposed to be. Even if it is thick, that's ok too.
In a separate bowl, mix the eggs with the vanilla. Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl. Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another. Now you'll have a bowl of yellowy tapioca/egg mix.
Pour the contents of the egg/tapioca mix into the crockpot, and whisk until it is all well mixed.
Cover your crockpot and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency. Unplug and let it sit for about an hour to cool.
Ladle into serving-size bowls and chill in the refrigerator.
Or eat it hot hot hot right out of your crockpot. That's how we do it. So yummy on rainy Fall and Winter days.
Enjoy!
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