[FHCx178] National Chocolate Pudding Day

Yep.

IT’S NATIONAL CHOCOLATE PUDDING DAY!

Remember this guy from yesterday?

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Yep, we had this as leftover puddin’.

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Puddin’.

Tomorrow is National Orange Blossom Day!

-SPAK

[FHCx177] National Catfish Day/National Strawberry Parfait Day

The good kind of catfishing.

IT’S NATIONAL CATFISH DAY AND NATIONAL STRAWBERRY PARFAIT DAY!

This afternoon, we made a similar parfait to our last Parfait Day. Fresh strawberries are a great addition to any pudding/cream-related treat.

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Some chocofudge pudding, instant and easy.

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Make some layers alternating with pudding, whipped cream, and strawberries (kinda hard to see the strawberry layer). Yummy!

For catfish, we had to seek out one of our favorite local restaurants, Brasa. Here in Minnesota, we don’t get the Eastern-Asian-sized goonch catfish that are literally large enough to attack and eat water buffalo.

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However, Brasa makes a fantastic fried channel catfish that you ought to try! It’s moist and flaky, and the frying is just perfect on it. Catfish flavor is very mild and they’re a terrific source of Vitamin D! (The more you know!)

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It’s good to have a unique, different food holiday after a week of generic stuff like pecan sandies.

Tomorrow is National Chocolate Pudding Day!

-SPAK

[FHCx122] National Chocolate Parfait Day

In honor of Donkey,

TODAY IS NATIONAL CHOCOLATE PARFAIT DAY!

We weren’t sure on the official definition of a parfait, so we did our best. Some parfaits have a layer of cake, like a trifle, and others use some sort of gelatin stuff. Some use granola and berries. We went chocolate, cream, bananas. Because there’s very little that’s better than all those. And everybody loves parfait!

So let’s get to the goods.

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Incredibly low calorie and still tasty!

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Puddin.

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Chocolate and cream and banana and chocolate and cream and banana!

Hope you enjoy all your layers today!

Tomorrow is National Truffles Day.

-SPAK

[FHCx94] National Chocolate Mousse Day

Mousse and Squirrel?

TODAY IS NATIONAL CHOCOLATE MOUSSE DAY!

Mousse is one of those words that sounds really fun when you say it. Mouuuuuuusse. Its texture is unique as its sound. Those of you who are familiar with those gigantic Canadian mammals would be happy to find out that mousse is not made from our hooven buddies.

Chocolate is great in any form, including mousse. It’s airier than a normal pudding and makes little bubbly dances on your tongue. We opted to have some at home, and AK whipped some up using a Jell-O mix.

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Super tasty! Thanks to SPom for picking up this mix for us.

Tomorrow is National Cordon Bleu Day!

-SPAK

[FHCx82] World Water Day/National Bavarian Crepes Day

Drink up!

WORLD WATER DAY AND NATIONAL BAVARIAN CREPE DAY ARE TODAY APPARENTLY!

If you do a Google image search of “Bavarian crepe day,” a slew of pictures come up (including one that is just a TV screen that says “DIABETES”…?) The internet sure does seem to insist that Bavarian crepes are a thing, but we had a hard time pinning down what exactly makes a crepe “Bavarian.” When AK asked the single Bavarian person she knows for tips, they had no idea what she was talking about. Wikipedia claims that palatschinken are “Austro-Bavarian,” so we drew some inspiration from that. Ultimately we took a bit of creative license and made a conglomeration of various internet sources.

Since we still don’t have proper crepe-making apparatus, it was time again to turn to the pre-packaged crepe wrappers from our local produce section. We already had homemade jam on hand from some SPamily friends (the same ones we get our honey from! Thanks again, if you’re reading this!) so the only thing left was to make some “Bavarian” cream.

SPom kindly located for us a recipe from the Sprinkled With Jules blog, wherein the blogger admits that this recipe is kind of cheating:

                   “Normally bavarian cream is made with lots of eggs, and involves heating the mixture.                                       Who’s got time for that? No thanks!” – Blog lady who gets us

First, the cream!

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Beaten until stiff peaks form. MAD PROPZ TO LOYAL READER AND FRIEND OF AK, ALI, FOR THE HOUSEWARMING MIXER! Our house is now warm and our un-fatigued arms thank you.

It took several minutes on the highest speed, but it thickened up nicely. Then we added the sugar-free pudding mix and, subsequently, milk.

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The plot, and also the cream, thickens!

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Finished cream. Also pictured: various jams/jellies. This time, we stuck with the red currant.

And now, assembly! We had different philosophies on this one.

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SP put both jam and cream on the inside and wrapped it into a dessert burrito of sorts.

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AK spread only jam on the inside, rolled it up tightly, and dolloped some cream on top.

Rather delicious.

Oh yeah — it’s Water Day, too!

SP is experiencing stomach buggyness again, which undoubtedly means AK is next, so water is currently even more important to us than usual. Drink it plain, put tea in it, mix in your strange powders… whatever it takes! Just drink it!

Also, in the wake of the water problems in Flint, we are extra grateful to have access to potable water. Here’s an article detailing various ways you can help. Or, I suppose you can just donate to the Clean Water Initiative.

We’ll be here tomorrow to celebrate Chip and Dip/Melba Toast!

-SPAK