By Teri Cayton
The Parsons Advocate
Believe it or not but I read about a dust storm hitting Florida from the Sahara Desert. This world is sitting on a needle point ready to tip over and I don’t know if people are ready. We have thousands of people on air alert from forest fires in Canada and now dust from the Saraha, what next?
We are depleting natural resources by the acre and nobody is doing much to go back and reforest or try to help this poor blue rock breathe a little easier. Momma Said, “WAKE UP PEOPLE!!!” We need a massive amount of help from everyone to help clean up our oceans and forests (what is left of them) or we are going to wake up one day and nothing is going to be left. If we don’t have enough trees to make oxygen then just put that plastic bag over your head and breathe deeply.
It has been proven that many things can be made from recycled plastic and we need to find ways to make this happen quicker. The oceans are a dumping ground for more than a billion tons of trash every day. Momma Said, “At that rate we are going to be able to walk across our oceans before long.”
If we start now maybe we can clean up a little before “AI” takes over and deems us unworthy to live on this planet anymore. It will just start to eliminate us and send the smart robots to Mars to colonize and leave what is left of us here to choke on our own pollution. Don’t laugh at me because I will be the one to say “I tole you so” when it all starts to end for us.
Paula Deen Bread Pudding
INGREDIENTS
Bread:
- 2 cups White Sugar
- 5 large Eggs (lightly beaten)
- 2 cups Milk
- 2 teaspoons Vanilla Extract
- 3 cups stale Italian Bread (24 ounces)
Pecan Topping:
- 1 cup packed Light Brown Sugar
- 1⁄4 cup softened Butter
- 1 cup chopped Pecans
Sauce:
- 1 cup White Sugar
- 2 teaspoons Vanilla Extract
- 1⁄2 cup melted Butter
- 1 lightly beaten Egg
- 1⁄4 cup Brandy
INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit (177°C).
- Spray a 13×9 inch, 2″ deep casserole dish with cooking spray or grease with butter.
- Add the bread to the baking dish in an even layer.
- In a medium bowl, lightly whisk 5 eggs. Then, add 2 cups of sugar and whisk to combine.
- Pour the milk and vanilla into the egg mix and gently whisk to incorporate.
- Pour the custard over the bread and gently push down so the custard covers everything.
- Leave to sit for at least 10 minutes.
- In a small bowl, combine the 1/4 cup of soft butter with the brown sugar and chopped pecans until there are no large lumps of butter.
- Sprinkle the pecan topping over the bread and custard.
- Bake for 35-45 minutes, until golden brown and set in the middle.
To make the sauce:
- Whisk 1 cup of white sugar with 1/2 cup of melted butter in a small saucepan.
- Add 1 egg, 2 teaspoons of vanilla, and whisk until well blended.
- Heat gently over medium heat until the sugar is dissolved.
- Add the brandy and blend until smooth.
- Pour over the bread pudding and serve hot or cold.
