Mine was quiet and relaxing, a lovely retreat all by myself so I could get better. I thoroughly enjoyed short walks to the creek, naps in the sunshine, and...
...I even started sketching again! Something I haven't done in ages. :-) My perspective is wonky and I couldn't draw a decent face to save my life, but I had such fun anyways, especially with a fresh package of new markers to experiment with. :-)
I decided a retreat wasn't a proper retreat without something desserty, so I pondered my options. I remembered reading an article in an old Victoria magazine about a young girl who loved staying home sick from school because her grandmother always made her homemade pudding. I do not love being sick but I do love pudding, so I dug out my Betty Crocker cookbook and settled on little bowls of creamy butterscotch. I added my own flair by using almond milk and finishing it off with a sprinkling of black salt. :-)
I'm not sure why they call it black salt since it is decidedly pink.
Regardless of the name, it tastes marvelous atop sweet pudding, and I felt thoroughly spoiled. :-) I also felt spoiled because my cute-as-a-bug, elderly neighbor lady stopped me the other day and asked if I would mind if she planted flowers all around my apartment. Would I mind?? I was tickled pink! :-) So today I grinned from my armchair as I watched her marching about in a turban and leopard-print wellies making everything beautiful. I'm a lucky, lucky girl. :-)
Butterscotch Pudding with Black Salt
(Adapted from Betty Crocker's Cookbook)
2/3 cup brown sugar
2 Tbsp cornstarch
1/8 tsp black salt, more for garnish
2 cups milk or almond milk
2 egg yolks, slightly beaten
2 Tbsp butter, softened
1 tsp vanilla
- Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute.
- Gradually stir at least half of the hot mixture into egg yolks. Stir into remaining hot mixture in saucepan. Boil and stir one minute.
- Remove from heat. Stir in butter and vanilla.
- Pour into dessert dishes. Cover and refrigerate about 2 hours or until chilled.
- Sprinkle with black salt and serve.