Hm. The state of Virginia is quite the magnet for natural disasters. In the past couple weeks we've had a swamp fire, an earthquake, and now Hurricane Irene is headed our way. It's only supposed to be a category 1 or 2 by the time it reaches us, but we've made plenty of preparations anyway.
First of all: we clipped all of our lovely roses off the rose bushes since the bushes will probably be destroyed in the storm.
Next: our patio furniture had to come in. Thought it looked kind of funny sitting in the middle of the kitchen/living room area.
Thirdly: apparently, garages in this neighborhood flood after just a couple inches of rain, so we brought in quite a few boxes of books and Christmas decorations. It feels as though we just moved in again!
Finally: we've been cooking up a storm (pun unintended). In case the power goes out and we can't cook, we want to have plenty of prepared food ready, including hard-boiled eggs, banana bread, and bread pudding. Bread pudding was a new venture for us, so I decided to post the picture and recipe from that in place of my normal cupcake post. (Don't worry though; I'll be back with Jelly Donut Cupcakes soon!)
The best part about bread pudding is that you can use ANY kind of bread- white, wheat, hot dog buns, whatever you have in the pantry. Here's the recipe I used. Oh, and it's good with either chocolate chips or raisins or both! We did half of each.
Whisk together:
1/2 cup white sugar
1/2 cup brown sugar
2 1/2 cups milk
3 eggs
2 teaspoons vanilla
3 tablespoons margarine
Tear one loaf of bread into a greased 9x13 pan. Cover with pudding mixture and allow to settle for ten minutes. Bake at 350 degrees for 40 minutes.
Anyway, I should get back to buckling down for the hurricane.
~Hannah Grace
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