Said it before, but damn I wish I was your neighbor! All mine are soooo lame! Looks amazing 
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What a champ . Love it.
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Wow she looks wonderful! Happy b day Gram!
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I love fancy takeout for special occasions. It’s intimate and you don’t have to clean the kitchen.
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Okay, that made me misty. And she’s drinking a Bud! Keep on truckin’ grandma!!!
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Tonight’s dinner: Late night mish-mosh: chicken milanese with tomato bruschetta, rice, and roasted asparagus.
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She normally just drinks red wine but had a hankering for something cold. It was down to a Budweiser and a rum & coke. 
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Pan Seared Pork Chop w/Fresh Fig Pan Sauce / Carrots Sautéed & Simmered w/Olive Oil, Butter, Water, Sherry Vinegar, Brown Sugar, Molasses, Rosemary, S&P/ Garlic Rubbed Toast, Drizzled w/Olive Oil, Maldon Salt
The kitchen is officially messy again.
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Simple weekend dinner for one while the mister is working again.
Carrot rice.
Broccoli with tuna mayo.
Mixed mushrooms miso soup.
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Those are a few of my favorite simple solo things too, especially tuna w/rice. Good job on the rice. What kind?
You mean the rice type? Koshihikari from Niigata. We love the shine on every grain. 
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That is a beautiful looking pork chop and presentation! It was worth getting the kitchen messy for.
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I thought that’s what it is. Yep, me too.
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Any chance you could give us the corn pudding recipe? It looks wonderful!!! Thanks.
The corn pudding recipe is a modified version of Sweet Corn Pudding, from Epicurious.
My modifications are these:
As written the recipe calls for a lot of sugar. Way too sweet for me. I use just one tablespoon at most. (Next time, I’ll try cutting back even further.)
I make this pudding when I have fresh corn. Kernels cut off the cob, no blending the batter til smooth. I want whole kernels.
I mix the batter by hand with a spoon, because I want those chunky whole kernels.
All whole milk instead of part whole milk and part heavy cream.
My butter is almost melted, though cool, because I always have to pull a stick of butter from the freezer. Recipe still works fine.
This pudding works well in an 11 x 7 Pyrex baking dish, which I’m guessing is common in a lot of (American) kitchens.
Finally, I did throw into the batter about a tablespoon of Hatch chiles from a batch I had roasted. Roasting meant the chiles were dry enough not to turn the batter watery. I also tasted the chiles first to avoid turning the pudding into a chile inferno. Recipe is yummy without the chiles, though.
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Thanks so much for the recipe and your modifications. I don’t like sweet stuff either, so I will definitely either reduce or just eliminate the sugar. Lots of green chiles though!
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I hope you enjoy! Identical to what my version looked like, right down to the same Pyrex baking dish.
P.S. I was able to carefully remove (with a large metal spatula) and reheat squares for dinner after the pudding had cooled in the fridge overnight. Placed the squares in a smaller, buttered Pyrex at 350 F and kept a watchful eye.
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