Monday, September 7, 2009
My second try at squash pudding involved grating four crookneck squash and combining them with leftover brown rice, four eggs, a little cream, a little cheese, a bit of nutmeg, salt, and pepper. I baked it in a water bath for about an hour, and it was really delicious. We had it with sauteed okra. For dessert, angel food cake. I am a *fool* for angel food cake, and always have been. It's not hard to make, but it amazes me every time with its beautiful color and unique texture. I could eat a whole cake at one go, but manage not to.