Snow came Tuesday. It always does. I shouldn’t have been surprised. But, somehow, as we were padding our way barefoot across the driveway on Monday night to gather the mailman’s offerings, I thought Old Man Winter may have forgotten Colorado. It seemed Mother Sunshine had found favor with us, kissing away the white flakes of a new season.
Alas, it came. First, pin-sized specks of ice. Then soft, swirling flakes. Snow fell from the sky and I said, “Oh, boy. Here we go.” And my little Alyssa said, “Wow! It’s wonderful!”
Mesmerized by her commitment to the snow globe magic, my heart softened. How can snow be bad when it causes such wide-eyed amazement in this little girl I love? She asked if she could don her boots. I said yes. She ran to the backyard and stomped circular mazes in the sparkling layer that had laid itself upon our grass.
I stood at the window and watched. I stood at the window and smiled. I stood at the window and fell in love with the snow. Which wasn’t much of a leap, considering how much I adore the little girl running through it.
Welcome Winter. We’ve been waiting.
Banana Butter Rum Pudding
Ingredients
- 3 tablespoons butter
- ¼ cup flour
- 3 cups milk
- ⅔ cup light brown sugar
- 3 egg yolks
- pinch of salt
- ¼ teaspoon rum flavoring
- ½ teaspoon vanilla
- Nilla wafers
- 3 ripe banana's
Instructions
- In a large pot, melt the butter over medium heat, then whisk in the flour until a thick paste forms.
- Slowly whisk in the milk.
- Add the brown sugar, and yolks, whisking until smooth.
- Continue whisking over medium heat until thickened. Once thickened, remove from heat and whisk in salt, rum flavoring, and vanilla.
- Serve warm or cold with Nilla wafers and sliced bananas.
- Top with fresh whipped cream, if desired.
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