We’re in Tofino, in the rain.
It was a long drive, snowy in parts, impossibly overloaded with the groceries we prematurely piled into the car in Vernon. I had a meeting in Vancouver I was late for due to poor calculations and too much construction on the highway. We’ve been behind and trying to catch up since leaving Calgary, and I kind of wish we had just waited out the rest of Tuesday and left at a leisurely pace.
My late meeting had a domino effect, and we found ourselves doing that crazy stressful right-at-the-wire mad dash to the ferry to make the 5 o’clock. As we were pulling up to the booth, I reached down for my wallet, and it wasn’t there.
It appears someone either lifted it while Mike took the boys for a walk during my meeting, or I left it on the roof after our stop in Hope to find a tiny old-school bakery that sells, among other things, big squares of puff pastry filled with pineapple and cream. (I also bought a pie – strawberry-rhubarb – for $4.79.) One guess which scenario is more likely. If anyone in Hope is reading this, a bright blue wallet may be somewhere on the road between Dutchie’s bakery, Tim Horton’s, and the highway.
Needless to say our already heightened stress level took another leap skyward as we excavated the car in the ferry lineup, removing well-arranged suitcases and shoes and toys and groceries onto the pavement while trying to keep the boy and the dog from wandering away. The wallet wasn’t there. My cash (good thing I loaded up before we left), credit cards, business cards, receipts and notes and gift cards and a thousand or so membership cards, all in the brand-new wallet I just bought at Uppercase. My still exhausted mind did not take this well. The ferry ride was an unhappy one, spent morosely trying to figure out which credit cards to cancel and going through everything in the car again. We ate Cheezies for dinner. It didn’t help.
Of course it could be worse. Of course it could. It still sucks.
Sue fed us brown rice pudding before we rushed out this morning. I’ll likely make another pot of it here, to dip into for breakfast, elevenses and snacks.
Brown Rice Pud
3 cups cooked short grain brown rice
2 cups milk
2/3 cup evaporated milk (or half & half)
2 Tbsp. sugar, honey or maple syrup
2 tsp. cornstarch (optional)
1/4 tsp. cinnamon
2 tsp. vanilla
Combine everything but the vanilla in a pot; to prevent lumps, stir the cornstarch, if you’re using it, into the sugar first, or stir it into a bit of the cold milk. If you do use cornstarch you’ll need to bring it to a simmer for a minute to reach its full thickening potential and prevent any starchiness. The great thing about rice pudding is that you can add milk in splashes, cook it until it absorbs, add more, and so on until you get the consistency you want. Even so, the next morning it will likely have thickened and need to be loosened up with a little more milk or cream.
Cook, stirring often, until the mixture is as thick as you like, adding more milk if you want. At the end, stir in the vanilla. Cool.