And I'll just kind of puree that and then I just throw it into a saucepan, mix in about three tablespoons of cornstarch and kind of bring it to a boil and let it simmer for maybe twelve minutes, maybe 15 minutes. Then just pour it into just little ramekins and throw it in the fridge for a couple of hours to set. And it sets up and is a really nice pudding that is very easy and quite high fiber
You. Hey, Romie. I was eating a banana while I was listening to that. Yeah. I'm so glad all your producer back in because I remember you saying with chiro with basil, how he was sort of having a bit of a meltdown as an Italian without fresh basil, which I completely understand because I'm not really from a big dessert family. My parents were always about the main cause and just putting a lot of prep into that
Romie herself
@Romiesays · 2:28
It's kind of like how I have a lot of friends who are photographers, so I'm not used to remembering to take pictures of myself. I have a lot of friends who cook, so I'm not used to being the one who makes the main dish. I'm used to the one who is kind of figuring out something on the side or figuring out a way to remake a leftover thing. But it actually reminds me a little bit of the show Iron Chef, the Japanese show