OT the Best truly awful Christmas jokes

Ah - here a pudding is a substantial dessert (ie often cake-like, so chocolate pudding would probably be a steamed chocolate sponge.

Officially here the course (section of a meal) which follows the meat course is Dessert, but..... when anyone says 'What's for pudding' they actually mean what's for dessert or sweet. In this context pudding is the same as dessert but a more homely and informal word and it covers everything from Sticky toffee pudding to icecream (or in my case, both!).

When it comes to bowls I have pudding bowls - china or earthernware, but when it comes to glass dishes I think they are more likely to be just glass dishes.

My Plum Pudding, usually now called Christmas Pudding has been maturing since the Spring. I only make them every other year as my recipe makes more than we need, so every other year I have a holiday and the puddings get better.

Mincemeat (raisins, sultansa, currants, suet, sugar, spices, brandy - oooh my mouth is watering!) will be the same this year, as I know I have made too much, so next year it will be extra good.

Sally at the Seaside~~~~~~~~~~~~~uk

Polly Esther wrote:

Collecting hair had several purposes.

One was in case you needed a switch when you got older. Or a little extra hair for some of those mad styles they had back then.

You also made stuff out of it. The museum down the street has a couple of hair wreaths made from just such comb cleanings. Each one must have taken a prodigious quantity of saved hair. Though I bet they started out with a frame of horsehair to keep it stiff. They are probably an extension of the mourning jewelry made from hair, brooches, rings, locket frames etc.

Hair was also used for invisible darning. No monofiliment thread or fusibles back then. I have seen several references that claimed that red hair was best for the job.

NightMist

Howdy!

Okay, that makes sense. Now, let's use that in a quilter's sentence: Polly, please place that nappy bowl full of M&Ms next to the handquilters. Thank you.

Merry Christmas!

R/Sandy

Sally, I make a banana pudding that includes several layers of custard and each layer also has a layer of bananas and a layer of Vanilla Wafers. The big yellow bowl that it sets up in (has to be either pale yellow or deep blue -- otherwise the pudding police will come ;) ) is lined with wafers before the layers are started. And on top I put a big, tall smoosh of meringue that gets put into the oven just long enough to get tinged with color. Is that still not considered substantial enough to be a "pudding"? Although, it would never hold its own with something that has been "maturing" for a year. Ooooh, just thinking about eating something that's been soaking in brandy for a year makes my eyes water and my mouth wonder why I was ever born Baptist.

Sunny loving the whole dessert and holiday thing oh yeah, could somebody come to my house and make a plum pudding????? Please?????

Still out on this one and trying to think of something similar thats called 'pudding'!

You would have it for the pudding course though.

Have just finished making my Christmas Buffet desserts and have put them in the freezer. Now going to combine all the left over bits of cream/yoghurt etc with a few bits of raspberry and blueberry. Some of the cream is mixed with Tia Maria and mascapone. Should make a good icecream I think! A very merry icecream!

I read yesterday that if you freeze peeled overripe bananas you can put them straight into smoothies and avoid the need for ice. I had some where the skins had gone completely black (!) and it works.

Sally at the Seaside~~~~~~~~~~~~~uk

Sunny wrote:

banana skins always go black when frozen or even put in the fridge. has no effect on the fruit tho. i've used frozen ones with yogurt or milk to loosen up a bit in the food processor and made a sort of pudding. rather yummy. freezing is good to do if you've more bananas than you'll eat before they're overripe.

i do like the sound of your last ice cream, Sally. j.

"Sally Swindells" wrote ... Still out on this one and trying to think of something similar thats called 'pudding'!

You would have it for the pudding course though.

Have just finished making my Christmas Buffet desserts and have put them in the freezer. Now going to combine all the left over bits of cream/yoghurt etc with a few bits of raspberry and blueberry. Some of the cream is mixed with Tia Maria and mascapone. Should make a good icecream I think! A very merry icecream!

I read yesterday that if you freeze peeled overripe bananas you can put them straight into smoothies and avoid the need for ice. I had some where the skins had gone completely black (!) and it works.

Sally at the Seaside~~~~~~~~~~~~~uk

Sunny wrote: