Having The Potato And Bread Pudding With Pastry Cream

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Welcome to springtime in the Dordogne. It’s bright. It’s wet. It’s moss on the column of my terrace, and I actually kind of like it.

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Welcome to jokes on the community room white board. In case you’re wondering, that’s a potato. The jokes…well, they don’t make any sense in English, but I’ll give you the direct translation and then the meaning and if you can fit together the play on words in your own head, I bet you’ll get how it’s funny. It really is funny; I promise.

Direct translation:
It’s better to have the potato than to be a potato.
It’s better to be a potato than to get a potato.

What it means:
It’s better to feel awesome than to be a potato.
It’s better to be a potato than to get hit in the face with one.

And then, next to all the judgmental potato commentary, Miss Potato, who says…

Direct translation:
I’ve got the French fry!
What it means:
I feel awesome!

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Basically, potatoes are really funny and the French like using food metaphors to say they’re in a good mood. I’ve got the potato/French fry/peach/banana are all ways to say one is feelin’ good.

It’s springtime, and I’m feelin’ good.

Good enough to whip out the whisk and resume some cake creation, which I haven’t fit in a lot of for the last couple months.

This isn’t exactly cake, but it could almost pass for one. It’s bread pudding baked in a cake pan and slathered with pastry cream pretending to be frosting. It is, dare I say it, a bit more reasonable than cake. It feels decadent without knocking you flat on your ass for the rest of the afternoon. I can’t necessarily say the same for the birthday cake I’m planning for myself, but you know, we can’t be reasonable all the time.

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Fun fact: my Dhagpo anniversary and my birthday are only about a week part. So this week (well, last Tuesday and next Monday) I get to celebrate two years in the humid, mossy, blessed woods of the Dordogne and all the potato jokes I can handle as well as twenty-six years of life on this earth. Hooray!

Next time we chat, I’ll be writing from the good ol’ US of A, where I’m stopping in to say a hello to the people who made me. I’ll also be at the Santa Barbara Bodhi Path on Wednesday the 15th from 6-9 if you want to stop by for a bit of sitting and a cup of tea.

Recipe…

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