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:
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.