I am about to tell you something so shocking that it will forever change how you see me. You will be surprised. Shocked even. You will wonder how it's possible that I feel the way I feel. But I do, and it won't be changed. Are you ready to hear it?
Are you sure?
OK, here it goes.....
I don't like Thanksgiving.
I know! I'm a freak, right?
I don't like turkey. I don't like stuffing. I don't like cranberries. I don't even like pumpkin pie.
It's not that I don't like them BECAUSE they are Thanksgiving foods. I just don't like the taste of any of the big Thanksgiving foods. And since it's kind of a food holiday, it's just not my favorite thing. I mean, I'd be more thrilled with a pizza.
Technically, of course, Thanksgiving is NOT about the food, I guess. It's about family being together and sharing thanks. I'm good with that part of it. I am thankful for a lot of things, not the least of which is family. However, I try to be thankful for that daily, not because there is a giant bird on the table and an over abundance of side dishes.
But as we head toward the holiday and plans are being made and assignments of who is bringing what are being given out, I find myself feeling just really unexcited about the whole thing and that I am starting to side with the retailers; it's just my official Christmas kick-off and a great day to get bargains at Walgreens.
Hey! There you go! I'm thankful Walgreens is open on Thanksgiving with a TON of great deals.
I'm a little more excited now.
I'm such a freak.
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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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