In our family fresh, still-warm tapioca pudding is a comfort and get-well sort of food. So I would make a pot just for my unfairly, under-weathered sister. She would get most of it at least. Cooks need to sample some of the wares for flavor balance and, well, just because it taste so wonderfully good.
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| Holds 3 cups and has no hole in the bottom |
Indeed a lovely white flower pot from my favorite store had just come out of the dishwasher and was waiting on the counter for me to put it away. Perfect size!
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| Pot filled with tapioca pudding. Calendula (edible flowers) waiting to be "planted" |
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| Very happy flowers "growing" in warm "dirt" |
*After thought: cover the white "dirt" with 1/2" of crushed dark chocolate sandwich cookies for a more real black/brown "dirt" effect.
i remember making tapioca pudding as a child: it seemed quite the ordeal -- warming, steaming, heating milk, pouring in the right amount of dry tapioca, then stirring stirring stirring on the stove. did i put in vanilla? yes, i'm rather sure i did. but the fun part was eating -- pushing those little tapioca buds against my pallet and tongue -- pop! pop! pop! why wait for whipped cream or homemade jam or anything other than those those pops in my mouth. rice crispies had no hold on me with their crackle and pop; where were those tapioca buds? yummy! if it weren't so early in the morning, i'd head right out to the store, buy a box of tapioca, and start making myself a batch. ah: pop, pop, pop.
ReplyDeleteYou're both making me hungry. Do you know how to make tapioca pudding from tapioca that isn't "minute" tapioca? I have some and don't know how to use it.
ReplyDeleteGreat idea with the flowers! So springy :) Your "dirt" looks so yummy. Thanks for linking up!
ReplyDeleteThank you for the opportunity. Best dirt around, right you are!
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