KNEE PAIN AND BREAD PUDDING

I really don't like to complain but I am "fixin to". I have been having this terrible knee pain for 9 days now. I have been out of work for the last 3 days resting it as much as I can, the whole R.I.C.E. routine and it is still painful. I cannot put full weight on it and I am hobbling around using either a cane or a walker. And I HATE it. Hate is not even a strong enough word. Disgusted...mad...sad...upset...and yes even a little bit of a pity party going on. I am determined to go to work on Monday and I also have an appointment with the Ortho on Thursday. I have been praying up a storm and hoping it gets better on its own. So if you have a few extra prayers to offer, please send them my way okay? Thanks : ) My nurse, Addie, has been wonderful and I don't know what I would do without her. 

The weather has been gorgeous here (altho I haven't been outside to enjoy it). Its that time of year in South Louisiana for festivals....this weekend and next is Jazz Fest. I am sure there are huge crowds enjoying the music, food and beverages! Wish I could have gone....one year I will go...it's on my Bucket List.

 Next weekend my local hometown will be having their annual Volunteer Fireman's Fair and Parade. Its a big ta-do in Thibodaux! If you find yourself passing thru, take a couple of hours to enjoy some wonderful food and help to support our local firefighters!
http://thibfiredept.org/fair/main.asp 

And now for one of my all time favorite desserts - Bread Pudding! Not just ANY bread pudding but bread pudding with rum sauce!!! ENJOY!

NOLA STYLE BREAD PUDDING

Ingredients

• FOR THE BREAD PUDDING:
• 2 cups whole milk
• 4 tbsp (1/2 stick) butter
• 1/2 cup sugar
• 4 cups stale French bread , cut into 1” cubes
• 1/2 cup raisins
• 2 eggs, beaten
• 1/8 tsp salt
• 1/2 tsp grated nutmeg
• 1 tsp vanilla extract
•  
• FOR THE RUM SAUCE:
• 8 tbsp (1 stick) butter
• 2 cups powdered sugar
• 1/4 cup rum (may substitute Bourbon or Whiskey)

Instructions

1. Preheat oven to 350°F.
2. Using a medium size, heavy-bottom sauce pan, heat milk, stirring frequently, until it begins to steam and form small bubbles (being careful not to boil). Melt the butter in the hot milk and stir in the sugar. Pour over bread and raisins in a large bowl and let stand for 15 minutes.
3. In a separate bowl, stir together beaten eggs, salt, nutmeg and vanilla. Add to the bread mixture and gently combine. Pour into a well-greased 1 ½ quart dish and bake for 35-45 minutes until the edges turn golden brown.
4. Meanwhile, start your rum sauce. In a large mixing bowl, cream together butter and sugar until fluffy, then gradually pour in the rum until well blended.
5. Serve on the side or drizzle over warm bread pudding. Enjoy while still warm.