Your comments on my Kitchen Quirks story were quite hilarious. They also led to even more funny stories here at home and among our friends and family.
I got a text from a friend shortly after posting.
“I’m reading your kitchen quirks post aloud to my husband (because he is absolutely nuts about the dishwasher just like Eric is). I finish reading it to him and he goes, “Ugh, I wonder what some of Eric’s tricks are? Did he write specifics?”
There are many inquiring minds as to what Eric’s dishwashing tricks are, it seems. Eric is in the process of penning an e-guide for dishwasher enthusiasts. Ok not really, but I told him he can’t keep his secrets all to himself for ever! Plus, I need others to know what I’m going through.
When we were talking about the blog post, Eric decided to mention another one of my kitchen quirks. You know, aside from general “chaos”. Apparently, I have this annoying little habit of leaving kitchen cupboards/cabinets and drawers open while I’m baking or cooking. I’ve been doing it for years. Basically, since I started cooking.
In my eyes, leaving the drawers and cupboards open is efficient. I do it because I know I’ll probably go back to that cupboard later on in the cooking process so I see no need to close it every single time. See it’s not lazy; it’s practical! I’m all about efficiency.
One morning about 4 years ago when we were living in our previous house, I headed downstairs to the kitchen for breakfast. Eric was still upstairs getting ready for work. As I approached the kitchen I immediately noticed something was wrong…very wrong.
Every single cupboard and drawer in the entire kitchen was wide open. Just picture your own kitchen with every cupboard door open and every drawer open. It’s freaky stuff, right?
I stopped dead in my tracks at the edge of the kitchen.
“OH… MY… GOD…”
I was absolutely horrified. Of course, I immediately assumed there was some kind of weird Poltergeist shit going on. Or some evil force taking over my kitchen. Or both.
I turned on my heels and BOOKED it upstairs. There’s no way I was going to wait around for the drawers to start spontaneously slamming or something!!
Eric started laughing uncontrollably. He then confessed that he opened every cupboard and drawer before bed to play a trick on me. What kind of sick person does that?
So it’s been 4 years since his prank and I’m long overdue for retaliation. I’m thinking it’s going to have something to do with his beloved dishwasher. I’m open to your suggestions, as always.
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Gourmet Chia Seed Pudding
Yield
3-3.5 cups (serves 4-6)
Soak time
overnight + 2-3 hours
Prep time
Cook time
0 minutes
Total time
Creamy, rich, and thick chia seed pudding made from scratch! If you want to make the speedy version using store-bought almond milk and liquid sweetener, see the tip below. This makes a large batch (3 cups or so), but I discovered that chia seed pudding freezes well and it thaws beautifully in the fridge. So there’s never fear of any going to waste. I like to freeze it in individual servings in freezer-safe zip bags or small glass containers, so I always have a healthy snack on hand. If you aren't down with the tapioca-like texture of chia seed pudding, feel free to blend this pudding in your blender until smooth.
Ingredients
- 1 cup raw almonds, soaked overnight
- 3 cups filtered water
- 1 vanilla bean, chopped into a few pieces (optional, but recommended)
- 1/2 teaspoon pure vanilla extract
- Dash of fine sea salt
- 3 to 4 tablespoons pure maple syrup or 1/3 cup packed pitted Medjool dates, or to taste
- 1/2 cup chia seeds
Directions
- Place almonds in a bowl and cover with a couple inches of water. Soak overnight or for 8 hours. If you are in a rush, soaking for 1 to 2 hours works in a pinch. Drain and rinse almonds after soaking.
- Place almonds in a high-speed blender along with the 3 cups filtered water, chopped vanilla bean (if using), vanilla extract, and salt. Blend on the highest speed, for about 1 minute until the almonds and vanilla bean are pulverized.
- Place a nut milk bag on top of a large bowl and pour the almond milk into the bag. (You can also use cheesecloth placed over a fine mesh sieve, however a nut milk bag yields the smoothest result and is faster.) Squeeze the bag and press out all the milk. The pulp will remain in the bag/cloth (you should have about 1 cup of pulp).
- If using dates as your sweetener: Note: I only recommend using dates if your blender can pulverize them super smooth, otherwise use liquid sweetener. Rinse out the blender. Carefully pour the almond milk back into the blender and add the pitted dates. Blend on the highest speed until the dates are pulverized and the milk is super smooth. Add milk back into the bowl.
- Whisk in the chia seeds (and the maple syrup, only if not using the dates). Place in the fridge for 2 to 3 hours, until thickened and cold. Give the mixture a good stir every once in awhile to redistribute the chia seeds.
- Layer the chia pudding with mango, raspberries, and top with Coconut Whipped Cream. Chia seed pudding will keep in the fridge for up to 3 to 4 days. It freezes well too, just thaw in the fridge before ready to enjoy.
Tip:
- For a quicker version, simply use 3 cups of store-bought unsweetened almond milk, 1/2 cup chia seeds, and 2 tablespoons of pure maple syrup. Whisk everything in a mason jar and chill in the fridge for 2 to 3 hours.
- Ideas for using leftover almond pulp: Spread the pulp onto a baking sheet and dry it out by baking it at 300°F (150°C) for 25-30 minutes until lightly golden in some spots. Cool completely. Grind it in a food processor until a coarse flour forms. You can use the toasted pulp in granola recipes or any other baked goods you see fit.
Nutrition Information
(click to expand)
This pudding looks amazing, yum! Too funny on Eric, my husband always leaves cabinets and the pantry open too and it drives me nuts since that takes up more space in our small kitchen while we’re playing dueling chefs. :-)
YUM! I LOVE that you used homemade almond milk (with the addition of vanilla beans…OMG). I make a Turmeric Date Almond Milk that I may substitute in this recipe! I cannot wait to give this a try as the weather starts to get warmer! Pinned!
The vanilla bean is so enthralling in here!~ I love the idea, the scent, the whole package. I need a nut milk bag, it’s been on my to-do list. I’m wracking my brain trying to think of a prank to get back at your husband for the kitchen cabinet trick, but the dishwasher is tricky! All I can say is that kitchen quirks will totally test anyone’s marriage. My husband rinses all the dishes but leaves them sopping on the countertop. My mom says to count my blesses that he even think to removes the dishes at all from the table, but I’m struggling. I can’t figure out why he won’t just put the dishes in the dishwasher? And yes, I’ve asked but just get a blank stare (this is the way his mom always did things……ut-oh.)
Honey, please don’t forget that I read Angela’s blog too! And yes, annoying me with the dishwasher is not that hard (and yes, I’m the dishwasher man here too.) All you have to do, is put the silverware pokey side up inside of down. I mean, who wants to empty the dishwasher nicking their finger with a pokey fork or knife wife? We are obviously opposite dishwasher loaders, that’s all I can say. I can think of plenty of ways to get back at Eric, but as a guy, I just feel like I’m on his team right now. Great pudding though Angela!
You guys are so cute! Laura, whenever I find dishes sitting in the sink (rinsed off!), which happens to reside RIGHT NEXT to the dishwasher, I shake my head like you. But I try REALLY hard (as your mom points out) to be grateful that the dishes actually made their way to the sink because it could be much worse! We just moved in together a year ago, & I remember what his old house looked like (shudders!). :P
Sounds like such a great idea since chia seeds are a super food, I’m just not a fan of puddings because of the slimmy consistency or I’d try this today =)
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my puddings never look this good, I just put everything into a bowl, and that’s all. This way it looks much more yummy <3
I do the SAME thing! Leaving cabinets, etc open totally IS practical! My fiance does not understand, it drives him crazy. He is constantly getting frustrated with me over it. But I am always going from cabinet to cabinet in my cooking/baking frenzies so it makes sense to me… Until I hit my head and then he’s looking at me like, “I told you so.” Oh well! I don’t think I can change at this point. I’m surprised he has not played the very same trick on me! Anyway, I cannot wait to make this pudding! Thanks for the recipe :D
This made me scream with laughter. I compulsively leave drawers/cabinets open too! I do it everywhere. We share a chest of drawers and my side is always ajar because I know I will need to get back in to get more clothes later. It drives my husband crazy! He says I am allergic to closing drawers but then he somehow becomes blind to dishes left beside the sink. We don’t have a dishwasher and he will happily do the washing up but it has to be IN the sink not BESIDE the sink otherwise somehow they are invisible.
I cannnot wait to try this recipe! I’m always on the lookout for make-ahead recipes I can take to work for breakfast! (I tell my co-workers about your blog all the time!) Thanks Angela.
Oh my goodness, I do the same thing! I always regret it when I (inevitably) hit my head against a corner of a door! But I love it, so easy to see everything. This looks so delicious, I can’t wait to try it!
haha, cheeky Eric! You’ll have to get him back ;) Love the idea to serve the chia pudding with soft serve. Will definitely be trying this.
Haha I do the same thing with the cabinets, except its not only when I’m cooking, its all the time! I’m just glad I’m short or I probably would always be bleeding from the head lol! Eric’s prank is pretty hilarious..I want to tell my fiance but he might get some ideas!
This looks amazing.
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I just bought the Qia Cranberry Vanilla chia superfood cereal! Perfect for this recipe!!
Yum! It’s been a long time since you posted a banana soft serve parfait! I saw your photos on Instagram last night and I already have my chia seed pudding soaking in my fridge for breakfast. I used to make parfaits all the time for breakfast :) Beautiful shots of this one!
hi there, I can’t seem to find a recipe for the banana soft serve nice cream as pictured in the recipe. Just needing the ratio of ingredients. Can anyone help me, I have looked everywhere on here Thanks
Hi Karen, It’s been a while since I made this, so I can’t quite recall the exact ratios, but I believe I made the mango-banana soft serve by simply processing a frozen banana with some frozen mango and a splash of almond milk. Hope this helps! :)
thanks for your reply Angela! I made this chia pudding , it was delicious. Layered it with fruit. next time i will try with the banana soft serve!
Angela, your post ideas have been so unique and original! wow! Thanks for making me think outside the box <3
Oh my goodness this looks amazing! Will have to check out the banana mango lime soft serve recipe too, it sounds divine! :)
wauw. This look so delicious! Definitely will try myself:)
Hahaaa!
This look perfect for a Sunday pudding. Fingers crossed I have everything as if I do I will be making it today.
Beth x
www.hellobeth.co.uk
yummy can’t wait to try this at home!!! looks scrumptious
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Hi! Just wondering if anyone in the toronto area can tell me where I can track down vanilla beans?
Most likely you will have to buy them online. I get mine on Amazon.
Try Whole Foods or Bulk Barn. I’ve found them at both
I made this last night and my kids ate it all. I got very little!! ;). As for the vanilla bean, they are really easy to find in just about any grocery or natural food store.
Bulk Barn often has them! I’m sure lots of other places have them too but I can’t say for sure – Whole Foods? Other health food stores?