Baby Spit Is The New Black: Happy Mother's Day

Sunday, May 9, 2010

Happy Mother's Day

Peanut (at tucking in time): Happy Mother's Day, Mommy.

Me: Oh, thank you Baby!

****3 minutes later****

Peanut: Happy Mother's Day, Mommy.

Me: Thank you, sweet girl.

Peanut: Mommy, you hafta say "Happy Mother's Day, Peanut."

Me: Oh, OK, let's try again.

Peanut: Happy Mother's Day, Mommy.

Me: Happy Mother's Day, Peanut.

And with a satisfied smile she closes her eyes and goes to sleep.

1 comment:

BeckyMay 10, 2010 at 8:45 AM
Awwwwwwwwww...
She is so sweet Tracy.
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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!

Sunday, May 9, 2010

Happy Mother's Day

1 comment:

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Recipe of the Whenever I Get Around to Changing It.

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