Where's the Dividends?

I was so angry. I did a good turn for someone who needed help. And soon after, I got dumped by that person. Is there a sense of gratitude left in this world? What happened to getting back the “thousand-fold dividend” for doing good? Grrrrr…

I was so upset that I had to get some ice cream to cool down. The ice cream helped somewhat but my disappointment continued to unnerve me--- causing me to be emotionally off-balance. So I thought and thought and thought about it.

Later that day, finding no answer within me, I decided to give my mind a rest and sat in my garden. I brought along my book on daily meditations and quietly read. I then came across this passage: “Lord, for myself I want nothing. All for your glory and for Love.”

The passage suddenly brought clarity to my muddled thoughts. I was so angry and upset because I had unconsciously expected something good in return for what I did. With that realization, I was able to let go of my anger. So what if I was let down! What is important is doing good. I decided that I will not be burdened with judging, with anger and waiting for “thousand-fold dividend”.

Getting my balance back called for a celebration. Off I went for a second bowl of ice cream.

x o x o x o x o x o x o x o x o x o x o x o x o

The following fool-proof recipe will surely not disappoint. Happy dividends guaranteed:



My Kind of Bread Pudding

3 fist-size ensaymada (a sweet type of cheese topped bread almost similar to a sponge or butter cake) or enough to fill 2 1/2 cups
2 cups evaporated milk
2 eggs
1 ½ to 2 cups sugar (depending on how sweet you want your dessert)
½ teaspoon vanilla
2 Tablespoons raisins (optional)
2 tablespoons butter, melted (optional)

a caramel-lined 8-inch round pan : 4 tablespoons sugar

1. You may or may not remove the cheese topping. Slice the ensaymada into ½ inch thick slices. Set aside.

2. Prepare your caramel lined pan by adding 4 tablespoon of sugar into the pan. Place pan over low heat and watch the sugar melt into a nice golden color. Swell the pan around to get an even coating on the bottom of the pan. Set aside.



3. In a bowl, beat the eggs with the sugar. Add the milk, melted butter and the vanilla.



4. Place the sliced ensaymada into the mixture and give it a few minutes for the bread to soak in the milk mixture. Do not mix.

5. Put a small trivet (pot rest) into a pot and add about 2 cups of water.

6. Place your caramel coated pan onto the trivet.

7. Throw in the raisins into the pudding mixture. Spoon the pudding mixture into the caramel coated pan.



8. Turn on the heat and steam for about 15 to 20 minutes or until firm.

9. Cool the pudding before lifting out of the pot to avoid burning yourself.

10. Cool further by placing in the fridge.

11. Serve to your guests and watch what happens.