m.f.k.f. monday, rice and spice


it's only monday, but everything is slow this week.

but you know what? that's okay.

i'm on vacation.

that's nice.


want to know what else is nice?

rice and spice.

it makes me think of the children's book chicken soup with rice, only considerably tastier.

and now everything i type sounds like it's rhyming.

oh, well.


on a not-rhyming-or-recipe-note, my older sister let me borrow her camera this week.

i wish i didn't have to give it back.

taking today's photos was a lot more exciting than usual, even though they're only so-so.

one day i will have an awesome camera, too. and then i will have plenty of time to learn how to take awesome photos with it.

one day.




left over rice is another thing that can be used almost as many ways as there are people to eat it. some of them think it a crying shame to do more than put some brown sugar and rich milk over it, and let it speak for itself. others, more complicated in their actions, like some such recipe as the following, which i got from a swiss woman:


rice and spice


2 eggs

2 cups milk

¾ cup raisins

1¼ cups cooked rice

½ cup brown sugar

½ teaspoon cinnamon

¼ teaspoon each nutmeg, ginger, salt

1 tablespoon powdered sugar


separate the whites and yolks of the eggs. add to the yolks two tablespoons of the milk, and place the rest of it in a double boiler. wash the raisins, put them in the milk, and cook about fifteen minutes or until they are soft. add the rice, cook five minutes more, then stir in the yolks, sugar, salt, and spices. cook for two to three minutes, stirring well. pour into the serving dish. beat the whites, add the powdered sugar, spread on the pudding, and brown delicately in the oven. serve very cold.


this recipe is a dainty one, and will surprise people who remember rice pudding from their childhood with some unwillingness. there are many others like it, finicky to make perhaps but inexpensive and pleasant if you like them at all (fisher 317-318).


one thing i changed in the recipe was the spices.

i used cloves instead of nutmeg.

to be honest, i often find nutmeg a little overwhelming.

but that's just me.

i also drained off a little of the liquid when i spooned the pudding into the serving dish to make it all a little less soupy.

that's it.

other than that, i stuck to ms. fisher's instructions.

that's pretty impressive for me.


okay, now i'm going back to doing nothing. awesome.

if you're bored, check out seeds. there's a lot going on there, even though i'm being lazy.