Last night Curly had a "Dads and Kids" event at school but, as usual, her Daddy was out of town. She so wanted to go. Usually Husband would rearrange if at all possible so he could accompany her, but that simply wasn't possible this time.
We are so very fortunate to have a lot of family nearby. One phone call to a fun uncle and a "replacement dad" was procured for the evening.
She had a great time and her completely awesome Uncle B even bought her a Happy Meal afterwards.
Sometimes, when things get overwhelming or I need some help or the kids need something I can't get done, I truly realize just how lucky we are to not only have family close by, but family who loves and supports and helps us in any way they can.
Thanks to you all, but especially for last night to the wonderful Uncle B. Your participation meant the world to my big girl. She was still talking about it this morning.
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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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