My kids are in a tough spot, TV show wise. Curly wants to watch some bigger kid shows, like Wizards of Waverly Place, while StinkyMan is perfectly happy watching Little Einsteins and Peanut prefers an episode of Wow Wow Wubbzy over anything else. So, during TV time, they each get to choose one program. It's fine with me to have the TV on that long, because for the most part they don't have any interest in watching each other's programs, so their individual time in front of the TV is fairly limited.
So the other day the age difference became extremely apparent while Curly was watching Wizards of Waverly Place (she met one of the stars in line at Disneyland, so her interest in the show is high.) StinkyMan was playing his video game and looked up at the TV, looked at me and said "I don't think The Wigglies of Wiggly Place is a very good show." And looked back down at his game while my heart melted.
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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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