I’ve beenthinking lately about the reasons for blogging. What moves so many to have afood blog or about any other subject. But food is our common groundhere.
There’s aTV ad going on here about Internet Day. I laugh so hard every single time I seeit, which is a few a day. If you know spanish you can watch it here. It’sabout a young guy who works in a boring office, and instead of doing the workhe’s supposed to (graphic charts, budgets) he spends his time doing funny,crazy, dumb things to post so that all his other office mates and everyonearound the world can have a good laugh and brighten their day. So, on May 17,all his colleagues do his office work for him so he can go on doing stupidvideos for everyone to see online.
The reasonswhy someone decides to start a blog are endless and personal. I opened a postabout a year and a half ago, that really got to my heart, and I thought thenhow good it would be to be able to participate. And eventually I did, threemonths ago. It is opening doors to so many things in such a short time that Idon´t really know where it may take me personally. I know that I’m makingfriends (even if they are virtual ones) and sharing recipes and stories thatsomeone, somewhere around the world, might find helpful or interesting or evendumb and laugh.
For me it’s about sharing my vision of food and how it shapes me, not in an altruistic way, though that’s part of the package sometimes. I do care to be acknowledged by having comments and visitors. But when I start thinking about a new post, and that´s really a never ending, everyday thing I’m a bit embarrassed to admit, it’s about sharing something new, by way of my heritage, or an old cookbook or whatever I think is different or new.
A way to add to the food world of whoever might be reading on the other side of the screen.
My list of to-do recipes is huge. My list of food blogs I like grows permanently. Everyday life is about jobs, friends, family, hobbies and also about food. So let’s say I would need a few more hours in a day to tackle all of that. Which brings me to the idea behind this post.
Inspirationfrom other food blogs. There are so many I would like to visit everyday, leavea comment and read extensively… but that’s hard. I read about many twists onrecipes, funny stories, thoughtful insights, new flavors and they trigger ideasand feelings of my own.
So I wantto write about that. A recipe inspired by another recipe, or sentence orcomment on another food blog. Something that’s mine, usually from the list ofrecipes I want to try, and that I can share but was triggered by a fellowblogger. Of course, due credit is fundamental. And that’s the root of thisstory. Because I’m so grateful for everything that´s happening with my blog andso excited where it’s taking me.
Well,enough of that. Let’s do some cooking.
I hadstrawberries not very happy to be in my fridge anymore. I debated between atart or a cheesecake. I also wanted to do this tapioca pudding.
While Ithought it was my first encounter with tapioca, my mother told me she used tomake it a lot when we were small kids. It is baby food. But with the roastedfruits on top it takes on a grown-up spin, fancy enough to serve at a dinnerparty.
COCONUT TAPIOCA PUDDING
from Room for Dessert, by David Lebovitz
Ibought small pearl tapioca like the recipe specified but it was very irregular,so it didn’t cook at the same time and some remained gummy after the milk hadbeen used up. Next time I will buy evenly sized pearls even if they´re large,like caviar.
For theroasted fruit I used part of the sugar in the pudding recipe.
Makes 8 servings
For thetapioca pudding:
3 ½ cupscoconut milk
1 ¾ cupsmilk
1 cup sugar
1 cup pearltapioca
½ teaspoonvanilla bean paste
For theroasted fruit:
1 pound(450g) fresh, hulled strawberries
1 mango,peeled and cut into chunks
¼ cup lightbrown sugar
For thetapioca pudding:
In a mediumheavy-bottomed saucepan cook together coconut milk, milk, sugar, tapioca andsalt over low heat, stirring constantly, for about 15 to 20 minutes. The mixturewill thicken and the tapioca pearls will be plump and translucent.
Remove fromthe heat. Add vanilla paste or extract.
With a wirewhisk, vigorously mix the egg yolk into the pudding. Cool for about 10 minutes.
In a bowl,whip the egg white until it forms a soft peak and fold it into the warmpudding. Cover and refrigerate until ready to serve, or up to 3 days.
Serve withroasted fruit.
For theroasted fruit:
Preheatoven to 350º F/180ºC
On a bakingsheet spread the fruit pieces, and sprinkle with the light brown sugar. Mixlightly and bake for 10 to 15 minutes, until they start to soften and releasetheir juice.