More people should have pudding for breakfast. When you can drag yourself out of bed with the knowledge that there's a container of pudding in the fridge with your name on it, that's a good day in the making.
Last night I mixed up a batch of good old vanilla cook-and-serve and rummaged through the Tupperware pantry in search of vessels. (PS, I don't actually have any Tupperware, but I have a heck of a lot of mismatched Gladware and repurposed Parkay containers.) It so happens that these little yellow tubs that once held spreadable margarine are the ideal size for individual, half-cup servings of pudding. And some of them actually have lids!
This morning I packed my lunch and dropped a homemade pudding cup into the bag. But by the time I got to work, I had convinced myself that pudding was the ideal breakfast food – creamy, sweet, and packed with vitamins A &D (or so says the dairy council).
Now I'm sitting at my computer looking a whole lot like a girl eating a tub of butter with a spoon.
Anyone got a problem with that?