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In case anyone was wondering . . .  no, I did not fall off the face of the earth. 

My top three excuses for not blogging in the past couple of weeks:

1. Spring keeps us hopping around here and it takes all our spare time to keep up with all the mowing and planting. 

2. My daughter and grandson are coming next week for a visit, so I’ve been working on a couple of improvements in the guest room.   This giant magnetic photo board turned out great.    

 

3.   Monday was my birthday and, since it was also Memorial Day, I decided to throw a casual dinner party.

The party was a blast.  We invited three fun couples and enjoyed happy hour while we assembled dinner, snacked on Ensalata Caprese, bread, assorted olives and veggies. 

This was a fun idea for the napkins, inspired by Lea Ann’s sandwich wraps over at Mangos, Chili & Z. .  The little chive blossoms were very tasty when pulled apart and sprinkled on the salads.   

For dinner we enjoyed a lovely salad of freshly picked garden greens, a marvelous feast of skewered chicken, sausage and veggies, with a side of  rice sauced with tangy chimichurri.  (Sorry no pics – we were busy)

For dessert, I prepared my first homemade banana pudding using a recipe my son sent.  In addition to his day job, he helps with a barbecue catering business – one of those giant mobile-grill affairs.  When a customer requested banana pudding for dessert, he came up with this decadent little recipe.   

WARNING, this recipe is not for the faint of heart.  It is ri-ich . . . but perfect if it’s your birthday.  

Aaron’s Banana Pudding

  • 1- 3/4 cup sugar
  • 3 egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup Eagle brand Condensed milk

 

  • 1/3 cup corn starch
  •  1/2 stick of butter
  •  4 bananas, sliced
  • Vanilla Wafers

Add first 5 ingredients into sauce pan and bring to a simmer, stirring constantly.
Once simmering, remove 1/2 cup hot liquid and mix into the corn starch.  Set mixture aside.

Continue simmering the pudding  for 10-15 minutes, slightly condensing.
Stir in cornstarch slurry and keep stirring until thick.
Stir in butter until uniform consistency, pour over wafers and bananas. Refrigerate until cool.

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