When people hear that you grew up as an only child, there's about a 70% chance that they'll ask you if you liked it. I want to answer--I want to have an answer- but I do not. They ask as if I know any different, or have any perspective on what it's like compared to having siblings. The closest I got knowing what a sibling would be like was goofing around (or bickering) with my young-at-heart step-father.
Sometimes I say he was like the brother I never had, because we'd go from eye-rolling to laughing pretty seamlessly, and that's what I imagine having siblings is like, at least from what I've read in novels.
An oversized upholstered chair took up a large chunk of our living room, and much to my mother's chagrin, my step dad would help me pull it to the center of the room. It was purple, or maybe green--my mother reupholstered it often enough that I can't quite picture it, despite the number of hours I spent sitting in it.
Once that chair was in the middle of the room, I'd back up, all the way to the next room, which was the dine-in kitchen. From there, I'd run across the tile, across the carpet, and then launch my self, hands overhead, into the chair, flopping over it in a somersault action, laughing the entire time.
My step dad would cheer me on, coaxing an even faster run, and an even bigger flip. He'd move the dining table out of the way so that I could have a little more space, and that's when my mom would speak up, something along the lines of: You are going to break something!
We'd put the furniture back. My vaulting apparatus would transform back into a chair. I would poke my head into the fridge, grab a little plastic container of tapioca pudding, and finally settle into that chair, watching whatever was on the television.
Can I let you in on a secret? Yea?
Tapioca pudding is ridiculously easy to make. No joke, it's as easy as soak, simmer, set. Those little plastic containers are a hoax. So if you made this rhubarb compote a last week, or you're planning on making it soon but you keep thinking "What should I put it on?" here is your answer, loud and clear. Vanilla-Honey Tapioca Pudding!
I brought a little of this to my mom, who has forgiven us for using her prized furniture as gymnastics equipment. She agreed: way better than store bought.
You can order the quick-cooking small pearl tapioca I used in this recipe here (from Anthony's Goods).
Anthony's Goods provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Anthony's Goods helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.
Serves: 4 | Total Active Time:
- 1 cup heavy cream
- 1 cup whole milk
- ⅛ teaspoon kosher salt
- ⅓ cup small pearl tapioca (quick-cooking)
- ⅓ cup honey
- 1 large egg yolk, beaten to blend
- 1 teaspoon vanilla
- Put the milk, cream, and tapioca pearls in a medium sized sauce pan. Allow to sit for 30 minutes, to hydrate to tapioca.
- Place sauce pan on stove over medium-low heat. Add honey, and stir. Bring the tapioca to a simmer and cook for 10-12 minutes.
- Now, whisk in the egg yolk, beating the pudding quickly to blend it well. Cook for two more minutes and then remove from heat. Allow to cool ten minutes.
- Divide the pudding among glasses and cover with plastic wrap. Place in fridge for 2 hours to set.