Monthly Archives: August 2010

pinkberry, finally!

the long awaited pinkberry has opened its doors…
the first and last time we had pinkberry was two years ago when we visited family in California. there were long lines, in a chic and tony suburb of LA, and my brother said we might bump into a celebrity or two (did not 😆 ).
pinkberry 2008
pinkberry nearby, finally
with the red mango open in Boston, and another branch opening soon nearby again, i think we’ll be able to satiate our tangy frozen yogurt desires, anytime we want. *sigh* :goodvibes
hot day=frozen yogurt and fruits
a reward for my shopping companion

pinkberry
94 Derby St 209, Hingham, MA 02043
Derby St.–ok i can’t bear to say it but it’s at the *gulp* Derby Street–Shoppes

bread and butter pudding with raspberries; and S.O.S please

or, properly, S. M. B. R. save my baby rambutan.
the month of August is almost gone and i haven’t written a word here. vacation, yes, we were away for a short while, but also it seems my heart isn’t here, or quite up to it…
i’ve been checking in almost daily though, and the past two days were quite anxiety-ridden due to baby rambutan having disappeared. i pestered the hosting center and they could not figure it out. late yesterday it finally came back up online and they had no idea what caused the glitch.
needless to say i have to think about how to preserve everything i’ve written here. i imagined all sorts of scenarios and died a thousand deaths, so to speak, from the anxiety.
i’ve decided that it’s not worth it…i’ve got to do something. my baby deserves better.
:melodramatic:
to banish the stress here’s a comforting pudding–very much like “baby” food, but i mean that in a good way. one mouthful of the custardy-milky-bready pudding, it almost made me feel young again.
:bouncy
bread and butter pudding with raspberries
butter (for the dish)
4 tablespoons ( 1/2 stick) unsalted butter, at room temperature
1/2 large baguette, cut in 1/2-inch-thick slices
1 1/2 cups (2 pints) fresh raspberries
3 eggs
1/4 cup sugar
Grated rind of 1 lemon
1/2 cup heavy cream
2 cups whole milk
2 teaspoons vanilla extract
Confectioners’ sugar (for sprinkling)

1. Butter a shallow 2-quart baking dish. Butter the bread slices on one side. Arrange them buttered-sides-up in overlapping layers in the baking dish, tucking half the raspberries between the slices. Scatter the remaining raspberries on top.

2. In a medium bowl, whisk together the eggs, sugar, and lemon rind. Stir in the cream, milk, and vanilla. Pour the mixture evenly over the bread. Press the bread down into the custard with the back of a spoon. Cover and refrigerate for at least 20 minutes or up to 1 day.

3. Set the oven at 350 degrees.

4. Set the baking dish in a roasting pan. Pour about 1 inch of hot (not boiling) water into the roasting pan. Bake the pudding for 50 to 55 minutes or until it is lightly browned and almost set. It should quiver very slightly in the center.

5. Remove the pans from the oven and lift out the baking dish. Let it cool for at least 15 minutes to let the custard set (it will continue to cook a little).

6. Sprinkle with confectioners’ sugar and serve warm or cold.

–from the Boston Globe Food Section, July 28, 2010