Thanks for all your motivating comments and bringing me up when I was having a bad day. Reading what you guys wrote whilst eating cake was the best cure 🙂
I didn’t realize that I forgot to put the recipe up until today! I was preoccupied studying for the chemistry exam I had today. For once, I thought I would be ready for chem. I’ve been studying for days and I even stayed up til 430 preparing for it. But nope, it kicked my trash in that exam room. Sigh, could use some cake right now.
Don’t know what it was, but I was feeling kinda off today. I had this perma-frown that just wouldn’t get off my face.
Maybe it’s because I forgot “The Help” on my desk this morning and I’m itching to read it.
Maybe it’s because of my pathetic stop-and-go run earlier today where the longest time I actually spent running was 10minutes. The rest of the time was, well, stopping.
Maybe I’m just stressed because it’s exam time. PS: Only 21days until glorious summer vacay.
When I saw my friends today, I didn’t feel like talking to them. I wanted to get away, in case my perma-frown was contagious.
I left my friends and walked outside to where I was greeted with a warm wash of sun. Usually basking in sunshine can get me out of any bad mood, but I still couldn’t shake off what I was feeling.
I even tried listening to my favourite summer jam: beautiful soul. But nope, that didn’t work either.
Good thing I have half of a black forest cake in my fridge, that should fix me. Bye now, I need to start making my way to the kitchen.
Light Mango Pudding
2 1/4 cups water, divided
1/2 cup sugar
1 tbps gelatin
1/4 cup whipping cream (optional)
1. Coarsely chop the mangoes.
2. Combine the chopped mango and 1/4 cup of water in a blender, process it until smooth. Then press the puree through a sieve to remove solid bits.
3. Bring 3/4 cup of water to a boil. Add sugar to the pan, stir until sugar dissolves. Remove from heat, stir in remaining 1 1/4 cups of water. Sprinkle gelatin over the water in the pan and let stand 1 minute.
4. Add the mango puree to pan, whisk.
5. Divide mixture among ramekins/bowls. Cover and chill until set. Top with whipped cream, or not (if you’re crazy).