It’s 1:30am here and I have some in the oven, so you should assume that all of the following measurements are proceeded with “about” and the ingredients followed with “give or take.” Bread pudding is one of those cottage foods that are hard to mess up because they are meant to use up food that’s about to go bad. Follow your instincts.

Ingredients
-1/2 loaf stale challah, egg bread, or white bread, cut into one inch cubes
-1 tablespoon melted butter
-1/2 cup raisins
-2 eggs
-1 cup milk (I had some light cream, so I did 1/4 c cream, 3/4 milk
-1/4 cup honey
-1/2 cup white sugar
-1 teaspoon cinnamon
-1 teaspoon vanilla

Preparation
-Preheat oven to 350
-Cut bread into one inch cubes and toss with melted butter. Pile into a pie pan or casserole dish. If you are working with a fresh loaf of bread, pop it into the oven to dry it out a little while you mix the following
-Lightly beat eggs in a large bowl. Add in everything but bread and raisins. Mix well, scraping the bottom of the bowl to integrate honey and sugar
-Pour liquid over bread chunks, tossing lightly to get them all damp. Sprinkle with raisins.
-At this point, you will panic that there is too much liquid. Trust uncle Eli.
-Put it in the oven for 45-50 minutes, or about two episodes of 30 Rock.

Ingredients
-Home-style wheat bread or spinach wrap
-Pesto mayonnaise
-Provolone
-Boston lettuce
-Shredded carrot
-Roasted red pepper
-English cucumber, thinly sliced along the diagonal
-Spouts (alfalfa or broccoli)
-Salted sunflower seeds

Preparation
-Spread on some mayo, lay down a piece of lettuce, cover with a thin layer of cucumber and pepper, sprinkle with shredded carrot and sprouts, fan out a couple slices of Provolone, top with a spoonful of sunflower seeds

Note: If you can’t find roasted red pepper (or are cheap, or are enamored of Alton Brown), you can easily roast them at home. Here’s an excellent how-to!

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A white piece of paper that was folded into quarters with the list written in the bottom right quarter in black ink and an unsteady hand.

Vines
5 bananas
Brocoli
blueberries
strawberries
stone fruit
1 lb carrots
red peppers
pickles
Boston lettuce
cucumbers (english)

Ingredients
-1 cup old-fashioned rolled oats
-1/2 cup all-purpose flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup packed brown sugar
-1 teaspoon cinnamon
-1/2 teaspoon nutmeg
-3/4 stick (6 tablespoons) unsalted butter, melted and cooled
-1 large egg
-1/2 teaspoon vanilla
-3/4 teaspoon finely grated fresh orange zest
-1/2 teaspoon freshly grated ginger

Preparation
-Preheat oven to 375 and grease a large baking sheet (or two smaller ones)
-Combine dry ingredients in a medium bowl
-In a small bowl, cream melted butter, egg, vanilla, zest, and ginger together
-Fold the wet ingredients into the dry bowl. Mix until well-integrated.
-Divide batter into 12 equal portions. Space evenly on the cookie sheet(s), allowing each cookie plenty of space– they will spread!
-Bake about 15 minutes, until golden-brown at the edges and crisp
-Gently transfer to wire racks to cool

Adapted from Epicurious.

I’m weirdly excited that someone bought the SmartShopper Grocery Organizer!

Preparation
-Stir all ingredients together in a large pitcher
-For stronger flavors and more wine-drenched fruit goodness, mix wine, sugar, and fruit and allow to sit in the fridge a few hours to over night. Add soda just before serving