Hey yall heyyyyy!
In lieu of the impending holiday, I’ve decided to give a little thanks!
I have to say that so far, 30 has been treating me well. I know it’s only been a month and all… but I’d say it’s off to a good start and for that I’m grateful 🙂
I am also grateful for my current state of affairs. I have to be honest yall; earlier this week I found myself in a bit of a slump. Actually it was an all-out funk 😦 Sometimes it be’s like that. But this funk was lingering. It started on Monday and when I looked up it was Wednesday and I still won’t quite right yall. I knew what was going on logically but I just couldn’t shake it.
Thank God for friends! I called my sister from another mister yesterday and I was talking to her about how I felt and she listened. It’s rare to find someone who will just listen to you and not try to ‘help’. While I found myself ruminating on all the things that weren’t going as well in my life as well as the insensitive people that seem to have worked their way into my circle, she was taking it all in just waiting for her time to let a bitch have it.
She got me together yall. She reminded me just how blessed I was and how much I was a blessing to other people, including her. And I needed to hear that yall. Although I know on some level that what I’m doing is significant on a grand scale, I don’t really believe that for the most part. It’s like my accomplishments don’t really mean anything to me, as if I feel they are nothing out of the ordinary. It’s good to be reminded every now and again tho.
So although I’m exhausted! Like, serious up, I’m sooooooooooooooo tired yall. And honestly, there’s not a clear definitive end in sight (as somebody reminded me last night :P) I’m still grateful for everything. Here’s to trying to live the rest of my life as if my best days aren’t behind me, but ahead of me.
In honor of Thanksgiving, and since I’ll probably be making this next week.
- 2 c cooked white rice– but not cooked all the way
- 1/2 c raisins
- up to 1/2 c flour
- 3 eggs
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 c milk
- 2/3 c sugar
- 1 tsp salt
Preheat oven to 350ºF
In a large bowl, combine the milk, eggs, sugar, salt, cinnamon, nutmeg an vanilla. Whisk the mixture together.
In a separate smaller bowl, coat the raisins in the flour, reserving the excess flour for the pudding later.
Fold the cooked, drained (but not rinsed) rice into the milk mixture and then add the raisins. If the consistency is a little runny, then add some flour until it’s not dripping.
Cover and bake in a glass casserole dish for about 30 mins or so. Uncover and allow to bake until the center is set, and an inserted knife comes out clean, no ore than 30 mins.