Do you ever have those days when you’d like to crawl back into bed, and sleep until a new and brighter day shows its face? Me too.
Today has been blah. I have no better words than that. Just “blah.”
No baby yet. Maybe he’s waiting until better days when a swine flu pandemic isn’t imminent, and the global economy isn’t in utter chaos.
Also, we got disappointing news about the house we were wanting to buy. The seller ended up deciding not to sell the house after all. Now we’re back to square one with the house search, looking for the right place.
But I’m still holding out hope that today will end better than it seems so far. Because the end is what really counts, right?
That is why dessert is such a wonderful concept. You can have a mediocre or even bad meal, but if it is finished with a delicious dessert, then it can be counted as an overall good experience.
One of my favorite desserts is haupia. Haupia is a traditional Hawaiian coconut pudding with the firmness of gelatin. It is typically served at luaus, after a heavy Hawaiian meal.
This recipe for haupia has a nutty crust that gives a nice textural balance to the rich coconut. For the nuts, I use macadamia or walnuts. It is sweet, refreshing and creamy, and would make a good end to any day.
1 1/2 sticks butter
4 tablespoons sugar
1 1/2 cups flour
1/2 cup chopped nuts
2 12 oz. cans coconut milk
3/4 cup sugar
1 cup water
7 tablespoons cornstarch, mixed with 1/2 cup water
For crust, cream butter and sugar. Add flour and nuts. Press lightly into greased 9×13 inch pan and bake at 350 degrees for 20 minutes. Set aside to cool. Meanwhile, cook thawed coconut milk, sugar and water over medium high heat. Add cornstarch mixture to coconut mixture, and stir vigorously until it comes to a boil. Remove from heat, and pour over baked crust. Refrigerate to cool, and cut into squares.