I normally shy away from writing about personal issues/beliefs or politics on this blog, and usually focus solely on the recipe on hand. However for the past few days my heart has been heavy.
I’m sure you all have heard the terrible news of what happened on Friday, December 14th at Sandy Hook Elementary School in Newtown, Connecticut.
I just can’t come to terms with what has happened.
I can’t imagine the pain the children and adults are going through, both those who have lost and those who were saved.
Our hearts hurt for you, but know that you are in our prayers.
Today’s post is dedicated to those brave and beautiful angels of Sandy Hook. For those who have left us, may your memories be a source of strength for your families; And for those who survived, may your road to recovery be fluid and tranquil.
*Recipe and photo updated 01/21/2014. Recipe is adapted from Smitten Kitchen.
Yield: 4 – 6 Servings
- 1/3 cup small pearl tapioca
- 2 ½ cups milk
- ¼ teaspoon salt
- ½ cup sugar
- 1 egg yolk
- ½ teaspoon vanilla
In a medium saucepan, soak tapioca in milk for 30 minutes.
Whisk in salt, sugar, and egg yolk.
Place saucepan over medium heat and heat until the mixture comes to a simmer, then reduce heat to low and cook until it thickens, about 10 minutes. Be sure to stir frequently. Remove from heat and stir in vanilla.
Serve either warm or chilled. Refrigerate leftovers.