That’s what I read on the interwebs–writers these days have to write their books, sell their books to agents, help their agents sell their books to publishing houses, sell published books to readers, and, oh yeah! KEEP selling books by maintaining a sparklingly witty blog that has 4 bazillion entranced readers. Fool, if I had 4 bazillion entranced blog readers, I wouldn’t NEED to sell my book now, would I? I would just sit back and wait for a publisher to notice me. (Holla, those quirky cooking-blog-gals-who-show-up-on-Ra-Ray’s-show-all-the-time.)
Oh, for the good old days when I might have to publish under a man’s name because “women can’t write!” but someone ELSE was in charge of the marketing. Okay, whatever. Here it is. Me and my blog again. With a recipe for instant pudding. Because this is as good as it gets with me, chums.
- Apron. Because cooking is messy.
- 1 box of whatever blasted flavor of pudding is your favorite. I’m partial to butterscotch my ownself, but all I have in the pantry right now is vanilla. Sadly, vanilla is the vanilla of vanilla.
- 2 C. cold milk (Why cold? What else would it be unless you’re planning on squeezing it straight from the cow’s teat into your bowl, and if you ARE, then we need to talk. Because that’s just nasty, my friend. Believe me, I speak from reluctant experience–I grew up in a foreign country where we had to buy smuggled illegal milk from the neighbor, and his wife squirted Bossie’s offerings right into our freshly-washed Tree-Top bottles, and brother! There’s nothing on this planet grosser than warm milk straight from the cow. Sometimes there were even little cow hairs floating on top. Hence my lifelong hair-in-food phobia, but that’s a story for another day.)
- Whipped topping, otherwise known as Cool Whip, whether it’s the branded version, the generic version, or the shooting-out-of-the-can version. It’s Cool Whip, just like all sodas are Cokes. Don’t question me on this.
Open pudding mix. Dump into bowl.
Dump in milk.
Whisk until your forearm aches. (Or 2 minutes, for you Popeye types. Show-offs.) Stick pudding in the frigidaire for five minutes or until you decide you’ve waited long enough. Five minutes is like an HOUR in dog years, y’all.
Eat a sensible serving, telling yourself you will just have a teeny bit, and then hide the bowl behind whatever your family hates the most in the fridge. (I keep a package of collard greens simply for pudding-hiding.)
After an hour, sneak back in, remove the bowl from its hiding place, and finish the whole batch while standing in your hall closet so you don’t have to share with the kids.
Make sure you rinse the evidence away so that when your husband comes home and asks you what’s for dinner, you can say, “Oh, let’s just go out. I’m starving–I’ve barely had a thing to eat all day.”
There. I made a foodie post. Are you not enter-taaaaaained?