Writing and cooking in: Pittsburgh, PA
So, here’s the thing about Crohn’s Disease: when it’s active it takes a lot away from you. Some days, it takes away everything except your ability to breathe, your heartbeat, and perhaps your optimism. When you have months or years of days like this, you have to force yourself to do a lot of crap. Then, when you feel better, it can be tough to make yourself do things. So, I’ve taken on a new life philosophy of not doing shit I don’t feel like doing unless it’s really necessary. And the purees just aren’t essential to my day to day life. At first, I had great momentum, and then, one day, I didn’t puree, and that was the end of my enthusiasm.
So often, I find myself questioning how I use my time. And if my heart isn’t in something, and not doing it won’t hurt someone else or myself, then I’m not going to do it. I’m not going to start eating salads just because I crave them nor am I going to start breaking my commitments to my job or loved ones. Eating salads might land me in the ER and breaking my commitments like that would just make me a jerk.
But I’ve had enough miserable this year and I’m not going to force myself to do things that don’t make much difference one way or the other whether I do them.
So, I give you what I did Saturday instead of puree: play with leftover birthday cake!
I know, I know…who has leftover birthday cake?
Well, someone lucky enough to be given two large and delicious birthday cakes, give tons of cake away, and still have almost more than I can eat!
What to do when the cake starts getting crunchy around the edges? Make bread pudding!!! I swear, this will be more delicious than any dessert puree I could post.
Birthday Cake Pudding
2 cups heavy cream
1/4 cup butter, melted
1 tsp. cinnamon
6 cups cubed frosted cake, loosely packed
Preheat oven to 325. Whisk together cream, butter, eggs, and cinnamon. Gently fold cake into batter. Transfer to a 7 x 11 glass baking dish. Bake for 50 – 60 minutes, until set.