All we do is eat around here

Yesterday was pancakes. Today, bread pudding. Obviously, someone in this house is craving some major carbs.


Dinner out last night with SG and The Mrs. was great. We went to this really cool restaurant out on the water that had really good seafood...maybe a tad overpriced but just the coolness of sitting outside and eating some ahi tuna kind of made up for it. Not to mention the company was pretty damn good. I think it did them a little good to get away for a night, leaving Baby Peyton in the capable hands of one of our babysitters. Actually, I think The Mrs. was a bit jealous because in typical baby fashion, Peyton not only ate a whopping and unprecedented six ounces of formula for dinner, but she rolled over for the very first time. Typical, isn't it? (Parents out there are nodding in unison....)


This morning we had promised Monkey Man that we were going to worship at the Altar of the Movie Theater and took him to see Surf's Up. Cute movie, but save the $8 and wait for the DVD. Actually, I think the story was almost a little difficult for the younger kids to understand (the audience was buzzing with questions the whole time) but parents seemed to like it pretty well. Personally, I'm almost dying waiting for Ratatouille to come out next week, while the boys are panting over the arrival of Transformers on July 4th. Sounds like we might have something to do for the next two Sundays.


I decided yesterday during my trip to the store that I was going to make a really good dinner tonight. Not tacos, not cooking on the grill, but a good dinner that would leave everyone happy. Well, almost everyone, but you know how that goes. Chicken Crescents, crispy roasted smashed potatoes, steamed broccoli, and my newest invention. And all I have to say is Oh. My. Damn. Some good eatin'.



Chocolate Chip Pecan Bread Pudding


1 (1-pound) loaf soft French bread
4 cups milk (or you can do 2 cups milk, 2 cups half-and-half cream)
3 large eggs, lightly beaten
2 cups sugar
3/4 cup chopped pecans
3/4 cup semi-sweet chocolate chips
1 tablespoon plus 1 teaspoon vanilla extract
1/4 cup butter or margarine, melted


Tear bread into small pieces (or use knife to slice into cubes) and place in a large bowl. Add milk to bowl and allow to let mixture stand 10 minutes.


Stir mixture well with wooden spoon. Add eggs, sugar, pecans, chocolate chips, and vanilla and stir well.


Pour melted butter into 13 x 9 inch pan; tilt pan to coat evenly. Spoon pudding mixture into pan. Bake, uncovered, at 325 degrees for 55 - 60 minutes or until pudding is firm. Remove from oven and cool.


Cut into squares; serve with whipped cream or vanilla ice cream if desired. Serves 15.