I’ve made three batches of pudding this past week.
I churned out a small batch vanilla pudding for two (I subbed an equal amount of vanilla bean paste for extract) a cheesecake pudding for lovely friends, and this butterscotch pudding.
Pudding is comforting, and it’s the sort of thing that we’ve needed lately. Mr. Dessert For Two left for Kansas bright and early yesterday morning. I’m staying behind in California until I get a job all lined up out there. Also, I'm staying behind because he’ll be living in a hotel room until we find a house, and I just couldn’t run this website from an extended-stay hotel room. It would be nothing but microwave mug cakes, no-bake delights, and other things that could be made in a kitchen the size of a postage stamp with minimal appliances. My devotion to desserts is far too strong to live like that for more than one week.
The good news is that we can delay our big move until we find a house. This means that I won’t be sleeping on a twin mattress on the floor of an empty house snuggling with my stand mixer instead of him.
I want to say THANK YOU for all the sweet words and kind messages y’all offered when I shared my news. I called the Mr to share my gratitude and he said “you sure do have some nice readers.” And I couldn’t agree more. I read each comment several times, and I even emailed a few of you who had connections in Kansas. You guys are the best, and I can't thank you enough.
Let's be honest: I made him snap this shot because I wanted to show off my hot pink nail polish.
Serving Size: 1
Amount Per Serving: Calories: 591Total Fat: 36gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 112mgSodium: 241mgCarbohydrates: 62gFiber: 0gSugar: 47gProtein: 8g