This is part two of The Journey, The Art of Food

I read the delightful tale of Jemima Puddle-Duck when I was six years old and it still continues to fascinate me to this day, [I keep a copy on my bedside table] both because she was so silly as to trust that foxy gentleman, and also because of the perfect seasoning for stuffing recipe, which I have made enumerable times over the years

I always envied my friend Frances, who had the full collection of Beatrix Potter books on a matching shelf in her bedroom, and who would let me read them again and again..It never occurred to me to ask my parents, who would have instantly bought them for me....it somehow seemed more enjoyable to read them at her house.

It was also at her house that my love for puddings began. I was there at lunch time one day, and her mother gave me some Mocha Pudding....it was delicious....I never got that recipe, but I’ve found one that may be a substitute.....see below.....

Cooking can be as creative as painting, except the works of art don’t last any longer than it takes to consume the meal.

I must confess though, that when in the throes of a painting, I hate to stop to prepare meals, but the reality is that I have two appreciative men, husband and son, who really love what I cook for them.

How to keep it interesting? My way is to try to use many different recipes....I have a huge collection of cookbooks and cooking magazines....I shop to a menu I plan each Friday, so I have all the ingredients on hand...

Lastly, if I don’t eat properly, I won’t have the energy to paint, and that would be a tragedy.

Mocha Pudding

Ingredients

1/2 cup sugar

3 tablespoons unsweetened cocoa powder

3 tablespoons cornstarch

1/2 teaspoon cinnamon

1/2 teaspoon instant coffee granules

2 cups milk

1 tablespoon butter or margarine

1 teaspoon vanilla

Directions
Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl.
Gradually stir in milk.
Microwave or [cook on stove top on low, whisking], on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice).
Stir in butter and vanilla.
Place plastic wrap on surface of pudding.
Refrigerate at least 2 hours.
Whisk until smooth.
Serve in individual bowls or wine glasses.

Recipezaar.com

The pages that follow show paintings from the Semi-Abstract collection with matching recipes....to navigate, use the link shown over the paintings, at the top of this page.