I have so much free time right now, but I am so not using it wisely! I am now living in a new city and looking for new jobs and trying to save money so my mind is not focused yet. It’s so exciting though, I feel positive.
I lived in New York, Brooklyn specifically, for 7 years. It was such an amazing adventure. I learned a lot, worked my butt off, did stupid things, did really cool things, wasted time and wasted money. After everything I was burnt out! I needed a different pace, I needed to spend less money and I needed my family around. New York is amazing, but after a while, it’s just too much for someone like me, a year goes by like three months.
(New York from a rooftop in Brooklyn)
I have never really put together a list of stuff to do in a city but maybe I will do it for New York/Brooklyn, from the perspective of someone living there and seeing how much there is and not really having money, time and especially energy to do it all. It can either be a really good list or a really lame list, we will see.
And now Chicago, I really love this city and kind-of want to keep it a secret, let’s just keep it at that for now…
(Lincoln Park in Chicago)
And even though I have lots of time right now, you might not, and this is a such an easy but amazing dessert! This stuff is addicting! Seriously, I can eat the whole thing and more. I have a thing for puddings, any pudding: rice, chocolate, lemon. But bay leaf? I am not sure how to describe the flavor, it’s a bit herbal, maybe a hint of licorice, but it’s very subtle and does not overpower.
Bay Leaf Pudding
2 1/2 cups milk
6-10 dried bay leafs (I used a lot, and you can also use fresh, experiment and taste!)
1/3 cup of sugar
1/4 cup cornstarch
– Heat 2 cups of milk in a small saucepan on medium heat until almost boiling. Remove the milk from heat and crush up the bay leafs into the milk. Let it sit for 10 minutes, stirring occasionally so the milk does not create a film on top.
– Strain the milk and reheat until almost boiling again.
– Mix the remaining 1/2 cup of milk with 1/4 cup of cornstarch in a small bowl a little at a time so it breaks down evenly so there are no lumps. Turn the heat down a little on the milk and add the sugar. Stir for about 5 minutes. Keep stirring and add the cornstarch mixture. Stir occasionally on low heat for about 5 minutes.
– R move from heat and let it cool down a bit. Pour into a bowl or whatever your using and place plastic right on top of the pudding to help not create a film (or not if you don’t mind). Let it cool in the fridge for a couple of hours.