Bread Pudding

 Started with a very basic NY Times Cooking recipe, used the comments to make it superb!

Bread Pudding
enough for 9x9" baking dish

  • 5-6 cups bread cubes (I used cinnamon swirl)
  • 1-1/2 cups cream
  • 5 eggs
  • 1/2 cup sugar
  • 1 tsp almond extract
  • some ground spices (I used cinnamon, ginger, cloves)
  • splash of bourbon or brandy or Amaretto!
  • 1/4 cup raisins consider pre-soaking them in the booze
  • 1/4 cup slivered almonds (or chopped other nut)
  1. Spray baking dish (preferably stoneware) with Pam
  2. Place bread cubes in dish
  3. In a bowl, beat eggs
  4. Add cream, beat
  5. Add rest of ingredients, stir
  6. Pour over bread cubes
  7. Let sit for at least 15 minutes, overnight in fridge even better
  8. Preheat oven to 350ยบ
  9. Stir the mixture before placing in oven (extra: dot with butter)
  10. Bake 45 minutes or so, until custard is firm and top is browned
  11. Let rest 10 minutes after removing from oven
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Kimchi Tuna Noodles

My take on a NY Times recipe.

Kimchi Tuna Noodles

serves 2


  • 1 cup cabbage kimchi, including juice
  • 1 package udon noodles
  • 1 tablespoon unseasoned rice wine vinegar, plus more to taste (or lemon or lime juice or fish sauce)
  • 2 tablespoons toasted sesame oil, plus more to taste
  • 1 5oz can tuna, drained
  • 1/2 c chopped onion
  • 1 inch piece fresh ginger, peeled and thinly sliced into less than 1/4-inch-thick matchsticks
  • 1/2 c chopped cilantro
  •  Red-pepper flakes, gochugaru or sambal oelek (optional)
  • 1 tablespoon toasted sesame seeds or furikake (optional)


  1. Place a colander over a medium bowl and drain the kimchi. 
  2. Boil water, cook udon.
  3. Coarsely chop the kimchi.
  4. To bowl with the kimchi juice, add the rice wine vinegar and sesame oil; stir to combine. 
  5. Stir in the tuna, breaking up the tuna into large chunks.
  6. Add the rest of the ingredients, and stir to combine. Because each batch of kimchi tastes different, it’s important to taste and adjust seasonings. If it needs more tang, add more rice wine vinegar. If it’s too intense, add more oil or even mayonnaise. If you want it spicier, add red-pepper flakes, gochugaru or sambal.
  7. Serve room temp or cold with a sprinkle of sesame seeds, if desired. 
It keeps in the refrigerator for up to 3 days, if it lasts that long.


EggSlut and "The Slut" Recipe

 Last weekend, Severo and I made a trek to EggSlut Venice for takeaway breakfast.

Behold "The Slut"
This morning, I decided to replicate it.


The recipe:

EggSlut Slut
makes 1 serving


  • 1/2 c mashed potatoes
  • 1 egg
  • butter (I used 1/2 tsp)
  • chopped chives (I used Egyptian Walking Onion)

  1. Get a tempered* jar with tight-fitting lid (at least 8 oz size)
  2. Before adding ingredients, measure for water level in saucepan. Put the empty jar in the pan. Add water to cover. You want the jar completely covered.
  3. Remove jar from pan, heat water to boil
  4. Spray inside of jar with Pam (cleanup will be easier)
  5. In jar, add ingredients in order listed (start with potatoes on bottom)
  6. Cover jar with lid, place in boiling water
I cooked mine for 7 minutes for a runny yolk.
Time may differ, depending upon size of jar and desired consistency of egg.

Season with salt and pepper to taste.
Narrow slices of toasted baguette a nice garnish.

*An 8oz canning jar is perfect. DO NOT use "any old jar". I tried.
The jar broke when I put it in the boiling water bath. Sad face.