This has been a long, hard winter for all of us.  I am sick of the severe cold and all the shoveling and I’m sure most of you agree.

I lost my job, again, right before the holidays and my only sister soon after.  It looks like I will be losing my home by the end of this year unless I find another job soon and I have to say I have not had the time nor the inclination to look under the circumstances.

Being snowed in and being depressed does not make for a healthy person mentally or physically when you decide to self-medicate with food.  I do not drink or have any other vices and have found through the years what a great comfort food can really be.  One of my overweight friends once explained to me “You cannot eat and cry at the same time.”  I see what she is talking about now because for most of my life, I would lose my appetite if I was upset about anything.  Now I become ravenous!

I am still working out regularly, but not happy with the fact that I had managed to lose over 20lbs last year and have now found myself putting that weight right back on again.

I have tried to take walks on several occasions only to start slipping and sliding on the mess that has continued for the last two months in my area so about the only time I am out is when I have to get supplies.  I dig out if the snow is deep enough.  For a couple of inches of snow I just drive right over it all.  The unfortunate result of this is that snow becomes so compacted down that I am not able to shovel it at a later date because of the severely cold temperatures.

This comfort food actually comforts my stomach as well.

Po’ Girl’s Rice Pudding

Combine 2 cups cooked rice with 2 cups milk and 1/4 cup sugar.  Cook on medium-low heat stirring regularly for approximately 20 minutes until thickened.  Then add an additional 1/2 cup warm milk with one beaten egg (to temper egg), one teaspoon vanilla and 1/4 teaspoon cardamom powder stirring continuously for an additional 10 minutes or so.  I slowly added a few spoonfuls of the cooked pudding to the 1/2 cup with the egg before adding this to the hot pudding to prevent the egg from curdling.

This makes a very delicious, but not super sweet rice pudding that I much prefer to store-bought.  Much better for your sugar levels.  The following video gives you an idea of how thick the pudding becomes when it is almost done.  Please stir enough to prevent scorching keeping your eye on the heat, adjusting as needed.

http://youtu.be/tZISpHkvSoM