It’s National Tapioca Pudding Day, which makes me nostalgic. Early in my career, I had regular meetings at an historic L.A. restaurant that invented the French dip sandwich. I always got tapioca pudding at Philippe’s, where we held Newspaper Guild meetings. It was midway between our main papers in Long Beach and the San Fernando Valley. This was before the Internet, when the media landscape was print and broadcast.
Tapioca pudding is still on the Philippe’s menu. It still brings back a flood of happy memories for me.
For today’s observation closer to home, I followed the Puddin’ recipe, complete with a routine-breaking trip to the suburbs to find tapioca pearls. This is the first time I’ve made pudding, but it won’t be the last. This recipe blows my mind. Tastes like the sweet optimism of yesteryear. So, so good.
Andrea Adleman | Cupcakologist 