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  • Friday nights at home have become a celebration of food.

    I have a friend and dinner guest, Cherie, who comes over most Friday evenings. Usually, I will prepare the starter and main course, and Cherie prepares the desert. One or both of us supplies the wine. We both provide the conversation.

    We eat, chat, drink, chat, chat, chat, maybe watch a film or a foodie TV program and chat.

    Last evening we changed roles, I prepared the desert, and Cherie prepared the starter and main. She always takes photos of her deserts to keep in her foodie journal, and as I had made the desert this week, she 'encouraged' me to photograph my effort.

    So, here it is, a good old fashioned, traditional Bread and Butter Pudding. Buttered bread, unrefined caster sugar, sweet raisins, and, of course, custard.

    Oh, and unrefined sugar does not mean it belongs in a lower caste, it is just pure, unbleached sugar, which begs the question, is refined sugar really 'refined'?

    And if anyone is wondering, the meals I make are totally whupped by everything Cherie produces.
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