Contemporary art galleries always make it onto our travel itineraries. Last year:
Chihuly Bridge of Glass in Tacoma, Washington
Museum of Glass, Tacoma . . .
What a great room!
Since our next cruise will start in Jacksonville, I was delighted to read in Fodor’s that the Museum of Contemporary Art Jacksonville has, in addition to 5 galleries, an “ArtExplorium, a highly interactive educational exhibit for kids”. Yay! I love it when places offer something special for Kepler as well as us!
Same goes for food!
WHEAT GERM CUSTARD PUDDING
From 250 Best Cobblers, Custards, Cupcakes, Bread Puddings & More by Esther Brody
3 cups fresh white bread crumbs
3 cups milk, scalded
3 tbsp butter
1/3 cup wheat germ
1 tsp cinnamon
¼ tsp nutmeg
1/8 tsp salt (or ¼ tsp if preferred)
1/3 cup firmly packed brown sugar
1 tsp salt
· Butter casserole dish (about 9 inch diameter or 8 inch square)
· Find a larger dish that the casserole can stand in and be surrounded with boiling water.
· Whirl bread slices in food processor to make crumbs.
· Scald milk in saucepan. Set aside.
· Add butter to scalded milk.
· In a large bowl, combine crumbs, milk, and butter. Stir in wheat germ, cinnamon, nutmeg, and salt. Mix well. Let stand for 5 minutes and mix again.
· Start oven preheating to 350.
· In another large bowl, whisk eggs slightly.
· Add brown sugar, vanilla, and bread and mix thoroughly to blend. Set aside for 15 minutes.
· Bring water to a boil in kettle.
· Transfer mixture to prepared casserole dish.
· Set casserole in larger pan and pour in hot water to a one inch depth.
· Bake in oven for 50 minutes.
· Check that pudding is set by inserting knife in middle.
·Serve with milk for a healthy breakfast. Or serve with ice cream for a very nice dessert.