I was all set up to make a vegetable chowder of sorts but even thinking about it made me feel a little green, so I gave up on that idea instantly.
I wanted something besides peppermint tea, but the only thing I thought of was a lovely vanilla flavored pudding. Searching for a recipe, I saw a lot of recipes that used eggs, but I've never used eggs in the puddings I've made in the past. So, ok, eggless vanilla pudding. Eggless soft vanilla pudding, with a little shower of nutmeg and cinnamon, the way I always made it , when I was in a pudding mood. Googling, I found a perfect recipe from the New York Times, which you can find here. I made a half a recipe, because I was low on milk, but will certainly make the full recipe once I get to the store.
It's as I said, a soft pudding, and I only let it sit in the fridge for half an hour, to chill - not long enough to firm up much, but I couldn't wait. I'll be making this again - it's light but creamy and the vanilla adds a richness, along with the cinnamon and nutmeg I grated over it.
PS/ How about those Patriots!