This was made with two of my favorite people/childhood friends back in…2010. It’s backlogged, so if I sound like I’m talking in the present, I’m not really. As with 6F, I’d be super-happy if the three of us were to always stay friends too, because they’re awesome, and have been there for me for the past 11-13 years. <3
I inherited my packrat tendencies from my parents. My mom likes to buy a ton of food and keep it all, whereas my dad likes to reuse every container under the sun. We rewash takeout boxes (sometimes even the styrofoam ones). Sadly, I’m not kidding. :/
Our spice cabinet (and pantry, for that matter) doesn’t make any sense. (The honey jar actually contains soy sauce, the oregano container definitely does not contain oregano, the parsley isn’t parsley, etc.) I was pretty confused when I first moved back home, but I’ve somewhat grown used to it.
Anyway, our pantry is basically stocked for the apocalypse/zombie invasions, and aside from the food, there are empty containers placed randomly on the shelves, so we did an epic cleanse of the pantry while my parents were out.
J: Hey, guys? I’m only asking you guys this because we’ve known each other for so long…but uh, why aren’t you guys wearing pants?
I love the way she asked that. :O
Anyway, she brought over milk for us to make this ginger milk dessert that we’d been craving. Joanne turned lactose-intolerant in college (she’s always been my fellow cheese-hating buddy though), and I suppose I’m slightly intolerant as well, but I can take it. Depending on what it is. (I still stay far away from cheese though, if I can help it. Unless it’s mozzarella/Swiss/parmesan/Romano.) Soy milk will not work for this!
薑汁撞奶 (Ginger Milk Custard)
Ingredients:
-1 cup whole milk
-1 tbsp sugar
-1-2 tbsp ginger juice (grated from a fresh piece of ginger)
Instructions:
1) Peel and grate ginger. Press ginger over strainer into a bowl.*
2) Heat milk to ~80-90 degrees C. Add sugar to heated milk (to taste). Let cool to ~70-80 degrees C and pour into bowl containing ginger juice.
3) Let stand for 5-10 minutes. The ginger will coagulate milk to form a soft pudding. Serve warm or cold.
*Add more ginger juice for a firmer pudding.
