I haven’t published since November. That is just astonishing to me. On one hand, it really doesn’t feel like it’s been that long. But on the other hand, some pretty huge things have happened since then and it feels like an eternity. My husband was furloughed from the railroad (temporarily laid off and waiting to be called to return) which nearly cost us our house and came very close to ruining us financially. The kids started going to public school again, which was a very good thing but was also a blow to deal with because we had wanted to homeschool for SO long and it just didn’t work for us. In early February I was hospitalized for 3 days with what was thought to be Multiple Sclerosis. I had been having problems for 2 weeks before that and for a month after coming home I had to deal with issues. Ultimately it was decided I don’t have MS yet but we’ll watch it and my symptoms eventually went away on their own. Those are just the big things that have happened since my last post. That’s not even mentioning all of the smaller things that piled up. I wanted to blog, but the give a damn just wasn’t there. That, and I just wasn’t properly cooking as much. Life was kindof in this awful limbo where we all wandered around, waiting to see what would happen.

Then in April my husband was called back to work after 4 months of furlough and it was like the world became light again. We were able to start living again and planning again and looking forward to getting up in the morning again. We all had purpose once again. But blogging still just wasn’t happening. I suppose I felt like there wasn’t really any point because I wasn’t a “famous” blogger. I felt like I didn’t make any difference in the blogoshpere at all and no one really cared about or noticed my little space. But recently I’ve had a few people ask me when I was going to start up again because they missed me. They missed me! Me- the small time hack! That’s when I remembered that I always said I would keep doing this even if it helped just one person feel better about themselves in the kitchen. So here I am, back in the saddle. But I’m starting with a trail ride instead of a fox hunt 🙂

I’m sure that, despite my extended absence, most of you will recall my preference for homemade pudding over the boxed stuff (like here and here). But I found this little gem a few years back in one magazine or another while waiting for the kids at the dentist’s office (it might have been the family mag that Disney puts out) and knew I had to try it. It’s insanely easy and who doesn’t seem to always have a box of pudding or two hanging out in their pantry? Here is the very basic group of ingredients:

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That’s it! This recipe can be as simple as just 4 ingredients. I like to add kiwis, grapes, and apple, but I had none of those on hand when the kids asked me to make this last week. The bananas were also about 1-2 days too ripe, but it still worked out fine.

I don’t have step by step photo directions for this one because there’s only three steps: chop anything that needs chopped into 1/2 inch cubes, drain the mandarin oranges (but NOT the pineapple!!), and then mix all the ingredients. That’s all there is to it! I do have some tips that the original recipe didn’t include though:

  1. To be able to eat this salad at it’s best, make sure you give it at least 2 hours to sit in the fridge because the pudding mix needs time to soak up the pineapple juice and get smooth. It will be grainy for awhile and tastes fine, but the texture isn’t great. So give yourself plenty of time.
  2. Mix the pineapple and pudding mix together before adding the rest of the fruit. For some reason if you try to just stir everything together the pudding mix will get lumpy.
  3. If you want to eat this the same day and have it be cold like it’s supposed to be, make sure the pineapple and the oranges are cold before you mix everything.

Once you’ve got everything mixed up and chilled this is what you get:

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Is that a cheerful looking bowl of fruit?! It’s a little on the saucy side because I didn’t have the kiwis, grapes, and apples to add, but the kids didn’t mind a bit 😉 This is also a great fruit salad to make during the winter when the majority of fruits aren’t in season and you can only get your hands on canned fruit.

So there it is: my first post in half a year. It feels good! I may not be famous, and I may not have thousands of followers across the world, but I do have those that like what I do and enjoy stopping by my little corner of the internet. To those who fit that description, thank you- from the bottom of my heart.

The Recipe:

1 Small (3.4 ounce) Box Vanilla Pudding (Lemon works nicely too)

1 Can (20 ounces) Pineapple Tidbits WITH the juice

1 Can (15 ounces) Mandarin Oranges, drained

2 Medium-Large Bananas, Ripe (but with only a few spots of brown), Peeled and Diced to 1/2 Inch Dice

Optional Fruits, all diced to about 1/2 inch and in a quantity to match the bananas:

Apples

Kiwis

Grapes

Strawberries

The Method:

*Chill the canned fruits.

*In a bowl big enough to hold all the fruits, combine the pudding mix and the undrained pineapple tidbits until no lumps remain.

*Add in the rest of the diced fruits and stir to coat.

*Cover the salad with plastic wrap actually touching the surface to prevent the bananas from browning too much.

*Chill at least 2 hours.

*Eat within 2-3 days.

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