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LJ asked recently if it was a hint from mother nature that you are too old to be in a band when you have to take a break because one member is getting treated for prostate cancer and another had a stroke.  But no matter, they are still together and playing for one member’s 60th birthday party this weekend.  It’ll be great!

It’s been fun having LJ in a band.  Back in the good ole days, the band was playing at what was then Strictly Tabu.  (Boy, do I have stories about that place!) I was there admiring my hot looking guy with his bass strapped across his nether regions, gloriously decked out in wrap-around sunglasses and army boots.  At the end of the evening, I was in the ladies’ room when two young beauties walked in.  Imagine my surprise when one of them informed the other that she was taking home the bass player that night.  I just smiled sweetly and left the room.  It made me so proud.

I’m still proud.

In honor of birthdays, here’s a chocolate dessert that beats any birthday cake you EVER had.

Chocolate Bread Pudding

With Walnuts & Chocolate Chips

4 cups 1-inch cubes egg bread with crust

1 ¼ cups semi sweet or bitter sweet chocolate chips (divided)

½ cup walnuts, toasted and broken into pieces

1 cup heavy cream (divided)

1 cup half and half (divided)

5 tablespoons unsweetened cocoa powder

4 large eggs

1 large egg yolk

½ cup sugar

Lightly sweetened whipped cream for garnish.

Toss bread cubes, ½ cup chocolate chips, and toasted walnuts in a large bowl.

Whisk ½ cup cream, ½ cup half & half, and cocoa in a heavy medium saucepan to blend.  Add remaining ¾ cup chocolate chips; stir over low heat until melted and smooth.  Gradually whisk in remaining cream and half & half.  Whisk eggs, egg yolk and sugar in a medium bowl.  Whisk chocolate cream mixture into eggs.  Stir into bread mixture.  Let stand for 1 hour.

Preheat oven to 325°.  Butter 6 (1 to 1 ¼ cup) ramekins.  Divide pudding mixture among ramekins.  Bake puddings until set in centers, about 40 minutes.

Top warm puddings with whipped cream and serve.

6 servings.

Since Sophie asked for the pulled pork recipe, here it is.  I’ll give you the recipe the way I got it first, then I’ll tell you how I actually did it.  I have a problem following recipes exactly.

SLOW COOKER PULLED PORK

2 ½ lb. pork shoulder, trimmed

McCormick’s pork rub

1 large onion, sliced

1 cup barbecue sauce (your favorite commercial kind will do)

½ cup yellow mustard (I used Dijon)

3 tablespoons tomato paste

1 cup chicken broth

Juice of one lime

The night before you cook the pork, rub it all over with the pork rub.  Cover and refrigerate over night.

The next morning:  Layer onion in the bottom of the slow cooker.  Place pork shoulder over onions.  Mix together all remaining ingredients and pour over pork.  Cook on low for 8 hours.

Remove it to a Pyrex 13×9 dish, cover and refrigerate over night.  The next day, put it into a 200° oven 2 or 3 hours before serving and baste every hour until time to serve.  Pull apart with a fork and spoon sauce over pork.

Since I didn’t have McCormick’s rub, I made my own with salt, pepper, cumin, paprika, and chili powder.  I rubbed the pork down and put it in the fridge about 6:00 in the evening.  At 10:30, I took it out and put it in the slow cooker with the marinade as directed and cooked it over night.  The next morning, I put it in the dish and covered and refrigerated until about 3:00 in the afternoon.  I then put it in the 200 degree oven and slowly let it warm while we went out on a boat.  When we got back around 6:00, it was ready to pull and serve.  I spooned some of the sauce over the pulled pork and poured the rest in a bowl for those who wanted extra on their sandwiches.  Boy, was it good.  It was really good leftover the next few days, too.