Bread Pudding

originally posted April 4, 2008

Bread Pudding is the epitome of frugality. My Grandma taught me how to make this as a little girl and she told me that it originated during the depression and was called “poor man’s dessert” because it was a dessert you could make even if you didn’t have flour or other fancy ingredients. All you need is bread, eggs, milk and sugar and you’ve got one of the most moist and delicious desserts (more like a cake, don't let the name fool you) you’ll ever taste. Add the butter sauce and it is really decadent.

This is a great way to use up stale bread, hot dog or hamburger buns. I personally save the heels from all of my loaves of bread (my kids won’t eat them) and freeze them until have I an entire loaf of bread made from heels. When the bread sack is full I make Bread Pudding.

Grandma’s Bread Pudding with Butter Sauce

2/3 cup sugar
2 cups milk2 t. vanilla
3 eggs, beaten

Fill a 9 X 9 square pan to heaping with stale bread torn into bite sized pieces. Mix all ingredients and dump over bread. Mix well. (It works best to use your hands to really squish the liquid into all of the bread.) Bake at 325 for one hour.

Butter Sauce

¼ cup butter
2 T. sugar2 T. flour
½ t. vanilla1 cup boiling water

Melt butter in a small saucepan. Mix in flour and sugar. Add liquids, stirring constantly. Bring to a boil over low heat and stir until thickened. Let cool and refrigerate.

The Bread Pudding and the Sauce are delicious warm, but even two days later the Bread Pudding will be soft and moist. The sauce will congeal in the refrigerator so you will need to heat it each time you use it.

For more great recipes head over to Tempt My Tummy Tuesday and Tuesdays at the Table.

Manic Monday

Hair-dos

This has been a brutal winter for Kinley. Her hair is getting so long that it is a complete nest of static-y tangles. The screaming matches we go through every time I have to comb it are horrendous. I had to step in with an intervention!

That's when my friend Carrie introduced me to the blog It's a Girl Thing. This lady has two little girls and she does the most adorable, complicated, beautiful hair-dos on them all of the time. She then proceeds to post step by step instructions and pictures to illustrate how to accomplish each style. It's awesome!

I've been scouring the site for styles that will control Kinley's hair, keep it from getting all tangled and still look cute and girly. I was resorting to double inside out french braids or simple ponytails most of the time, but now I've got a whole repertoire of exciting new hair-dos. Here are three that I've done (and remembered to take pictures of):

This is the first one I tried. It is just two inside out french braids on the top half of her head. They then crossover into two messy buns on the opposite side. So simple and so cute.

Next, I switched up to three inside out french braids going in to one messy bun in the back. This time I left the braids in and just let them be a part of the bun as well. I really like this one.

Most recently I tried a "headband". It's basically making a head band out of hair instead of putting in some kind of fabric or elastic headband that will fall out all day long. This one consists of a puffy braid headband all the way around the head.Then at the bottom in the back it branches off in to two pigtails.
People keep asking me how I get her to hold still for all of these 'dos. It's simple: #1: She is a girly girl, so she loves getting new fancy hair-dos. #2: Dora is on TV 53 times a day. 'Nuff said.

When we get the styles finished she loves to use my hand mirror and check it out. Her reaction:

Beyond Lost

Well, for the first time this season I have the time, opportunity and motivation to review last night's episode of LOST and I don't even know what to say. I am beyond lost. I am not even on the map...of course neither is the island. But here is what I think, as flawed as it may be:

The bad vs. evil theme is becoming more and more prominent. Richard's backstory last night (finally!) was proof enough of that. BTW, two great examples of priests, huh? Geesh! Anyway, I didn't believe The Man in Black story about Jacob being the devil for one minute. I knew he was just manipulating Richard the same we he has manipulated Ben, Whidmore, Locke and others. I don't think Man in black is the devil either though. It just doesn't make sense.

I think that it is more likely that Man in Black is the head demon and Jacob is the head angel. Neither one of them has enough power to be the actual Devil or God. And God is a pretty tough customer but I'm pretty sure he wouldn't beat some poor guy to a pulp and try to drown him. We haven't seen the end of this eternal battle on the island yet. It almost seems like a Garden of Eden set up or something. Weird.

So here is what I think. Jacob and Blackie are stuck on this island running their little original sin experiment and the Dharma Initiative people show up and start recruiting and bringing people to the island in droves. Great for the experiment. The Dharma people run their own human and animal experiments, not realizing the supernatural battle that they are participating in as well. It all goes to pieces when Ben murders them all and joins up with The Others and starts running the island. Jacob banishes Whidmore, for reasons that are still unclear, maybe just because he is "no longer a candidate", and lets Ben think he is in charge until Locke shows up and he uses him instead. However, it almost seems like Blackie has been using Ben and, obviously, Locke, not Jacob. I think Blackie was using Jacob as an excuse just like he did when talking to Richard. So confusing.

On another note, as a Spanish teacher/speaker it was fun to have an entire episode almost spoken in Spanish, and it was great to see Richard's heartbreaking backstory. I'm now waiting for more of Ilana's story. Why ask someone in a bodycast in the hospital on death's door to be a bodyguard for 6 other people? Once again...weird, but I'm sure there is a perfectly logical reason for it all, right? I also have no idea how the alternate reality where there is no plane crash fits in to all of this, if it does at all. Wow, they've got a lot to wrap up in just 7 little episodes. But I've got faith they can do it....I think.

What do you think?

Culinary Inspiration

Unfortunately I have no recipes to share today. I haven't been very inspired lately and I haven't had many occasions to make anything impressive either. I need some culinary inspiration. When I need a good idea or a fun recipe I have several blogs that I go to. Maybe you'll find them helpful too.

I already mentioned 17 and Baking and Brown Eyed Baker last week, but here are the others I commonly search:

Annie's Eats: Her most recent posts feature Shrimp Scampi, Blueberry Scones, Island Spice Pork Tenderloin, Yeasted Doughnuts and Italian Bread.

Proceed with Caution: This blog features "Clean Eating" recipes. Recipes that use whole foods (not processed) and ingredients that provide lots of nutrition for your body. Her most recent posts include Pumpkin Chocolate Brownie Cake, Black Eyed Pea Stew, Jalepeno Poppers, Pumpkin French Toast and Cinnamon Honey Ice Cream. Nutritional information is listed at the end of each post.

Bake at 350: This lady is no ambitious home cook. She's a professional. Her cookies are phenomenal. She can make a cookie look like a computer, a shoe, a diamond ring or a mug of root beer. She is like the Ace of Cakes, um, but of cookies. I rarely make anything from her site but I love to look at them. If you ever need an idea for a party theme you've got to see this blog.

Baking Bites: is a very educational baking blog. It combines recipes with product reviews, cookbook giveaways and political (ban on baked goods in schools) discussions. You can go there right now and find out how to make your very own Girl Scout cookies. Yep, she's got the secret recipes for Samoas, Thin Mints, Do-Si-Dos, and Tagalongs right there on her home page. I've got to try some of those.

Dinner & Dessert: I've recently started following this blog. I have to say that it is more dessert than dinner, but that's just the way I like it. :) Recently she has posted recipes for Dulce de Leche cookies, Chocolate Bailey's Cheesecake, Black Bean Squash Burritos, Chocolate Chip Muffins and Irish Cream Truffle Fudge.

Joy the Baker: This site is a little more gourmet than the others I frequent and the photography is as impressive as the recipes. Recently she has shared her recipes for Broiled Grapefruit with Brown Sugar and Ginger, Homemade Caramel Corn, Poppyseed Cake with Blueberry Glaze, Little Lemon Hazelnut Cakes and written an ode to her box grater, oh, and moved. She is busy baking lady.

Now, I'm hungry. Uh-oh. I'm seeing samoas in my future. :)

Double Yum

Last week I had to bring snacks for Sunday School. I couldn't decide what I wanted to make and a single recipe usually isn't enough to feed everyone anyway, so I stopped trying to narrow it down and just went ahead and made two new recipes that I had been wanting to try.

I made Cinnamon Cappuccino Squares, a recipe I found at Brown Eyed Baker, and Pumpkin Ripple Bread, which I found at 17 and Baking. I highly recommend both of these recipes and these blogs.

Brown Eyed Baker is crammed full of wonderful recipes. Bagels, coffee cakes, cookies, muffins, cakes, you name it. If you can bake it you can find a recipe for it (not to mention pretty pictures) at Brown Eyed Baker.

17 and Baking is the amazing blog of a high school senior in Washington state. Not only are her recipes totally delicious, and ambitious for such a young baker, but her photography and especially her writing are totally incredible. You'll be so impressed after just one visit to her blog that you'll be hooked. If you have a teenager you should definitely turn them on to 17 and Baking. Elissa writes so eloquently about the struggles of teenage life and the lessons she's learned about working hard, loving her parents, trying new things and the struggle for independence and the fear of freedom.

Now....on to the recipes. I didn't have time to take any pictures Sunday morning before church so these are from the original posts. Credit has been given to the baker/photographers.

Cinnamon Cappuccino Squares

Photo courtesy of Brown Eyed Baker

For the Cake:
1¼ cups plus 2 tablespoons sugar
1 tablespoon plus
2½ teaspoons ground cinnamon
1 tablespoon plus
1½ teaspoons instant espresso powder
1¾ cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
¾ cup whole milk
2 large eggs
½ teaspoon pure vanilla extract
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled
3 ounces bittersweet chocolate, finely chopped, or ½ cup mini chocolate chips


For the Frosting:
6 ounces bittersweet chocolate, finely chopped
2½ tablespoons unsalted butter, cut into 4 pieces


1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet and set aside.


2. Stir 2 tablespoons of the sugar, 2½ teaspoons of the cinnamon and 1½ teaspoons of the espresso powder together in a small bowl.


3. In a large bowl, whisk together the flour, the remaining 1¼ cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. Mix the remaining 1 tablespoon of the espresso powder into the milk and warm the milk in a microwave until it is hot enough to dissolve the coffee. Cool the milk. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogeneous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You’ll have a smooth, satiny batter.


4. Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.


5. Back for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.


6. To make the frosting, put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it things out; the chocolate should be smooth, very shiny, thick and spreadable. 9If it thins, leave the frosting at room temperature for a bit, until it thickens a little.)


7. Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2½ inches on a side. Wrapped in plastic, the cake will keep at room temperature for 2 days.

Pumpkin Ripple Bread

Photo courtesy of 17 and Baking

Cream Cheese Filling
8 ounce package (227 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour


Pumpkin Bread
1 cup (110 grams) toasted pecans or walnuts [optional, I leave them out]
3 1/2 cups (450 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups (400 grams) granulated white sugar
1 cup (226 grams) unsalted butter, melted and cooled
1 – 15 ounce (425 grams) can pure pumpkin
1/2 cup (120 ml) water
1 1/2 teaspoons pure vanilla extract


Preheat the oven to 350 degrees F. Butter and flour two 9″x5″ pans.


For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.


For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.


Stir the flour mixture into the pumpkin mixture, being careful not to over mix. A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean.


Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.


This post is linked to Tempt My Tummy Tuesday and Tuesdays at the Table.

Chocolate Praline Dessert

A friend gave me this recipe from Taste of Home recently. It is an absolutely delicious torte/cheesecake dessert with layers of cookies crumbs, cheesecake, pecans, caramel and chocolate ganache. I made it for a dinner party and it was really great! It is a little time consuming to make because each layer has to chill before the next can be added, but it is well worth the wait. Warning: Slice it small because it is extremely rich!

Chocolate Praline Dessert

Crust:

2 cups chocolate cookie crumbs (i.e. Oreo)

1/2 cup melted butter

1 cup chopped pecans

Combine cookie crumbs and butter in a small bowl. Press onto the bottom of a 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Sprinkle with pecans.

Praline:

1 1/2 cups butter, cubed

1 cup packed brown sugar

1 tsp. vanilla extract

In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered for 8 minutes or until the soft ball stage on a candy thermometer. Remove from the heat; stir in vanilla. Pour over pecans. Refrigerate for 1-2 hours or until set.

NOTE: The first time I made this dish I over cooked the praline layer. It was still delicious but it was extremely hard...too hard to cut through with a fork. It was like a Werther's candy in the middle of a soft and creamy dessert. I never make it now without the candy thermometer and it always turns out fine.

Filling:

2 (8 oz.) pkgs. cream cheese, softened

1/2 cup confectioners' sugar

1/3 cup packed brown sugar

In a large mixing bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate for 1-2 hours or until set.

Ganache:

1 cup semisweet chocolate chips

1/2 cup heavy cream

For ganache, in a microwave-safe bowl, melt chocolate chips with cream; stir until smooth. cool slightly; spread over filling. Refrigerate for 1-2 hours or until set. Carefully run a knife around edge of pan to loosen; remove sides of pan. Garnish with pecan halves.

This post is linked to Tempt My Tummy Tuesdays and Tuesdays at the Table.

Manic Monday

This picture didn't turn out great, but it says:

"Love is in the air...and it's pooping on my head."

:)

Recipe Swap

I am still so far behind on LOST. We watched the episode from 3 weeks ago last night but I still have two episodes to catch up on. On a positive note, my DSL was repaired yesterday so I can actually watch an entire episode online without it kicking me off every 10 minutes. Thank goodness.

So...since I have no LOST review again today I will ask you a question. I am participating in a recipe swap this Friday at MOPS. Out of sheer laziness I want to print off recipes that I've put on this blog so that I don't have to type anything up again. So....

What is your favorite recipe that I have ever shared on this blog?

It can be any type of recipe from dessert to bread to main dish. If you can't remember them all just search under the "recipes" category on the sidebar. Leave a comment on this post and I'll swap the recipes that get the top votes.

Thanks for your help.

Tiramisu

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Not only did we have to make our own tiramisu we had to make all of our own components to the dish. That means that I made, from scratch, vanilla pastry cream, zabaglione (egg custard), mascarpone cheese and savoiardi (ladyfingers). None of these things are difficult they are just time consuming. I made all of the components one day and let them chill overnight then I assembled the tiramisu the next day and let it chill overnight.

The flavor of the tiramisu was excellent. My only problem with it was the consistency of the cream layers. Even after chilling overnight it still seemed too mushy to unmold and cut so I stuck it in the freezer for about an hour. That seemed to do the trick, but as soon as we cut into it the whole thing kind of dissolved into a puddle of tiramisu soup. Still delicious but very messy to eat and not very appealing to the eye. I'm not sure what went wrong since each of my components sat up nicely in the fridge individually. My only thought is that the whipping cream was too soft.

Either way it was an adventure to make and a pleasure to eat. If you've got a couple of days you ought to try it. You won't regret it...and you just might learn something in the process, too.

The recipes for all components of the tiramisu are included below:

For the mascarpone cheese:

474ml (approx. 500ml)/

2 cups whipping cream (between 25% to 36% cream will do)

1 tablespoon fresh lemon juice

Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes.

Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.Keep refrigerated and use within 3 to 4 days.

For the zabaglione:

2 large egg yolks

3 tablespoons sugar/50gms

1/4 cup/60ml Marsala wine (or port or coffee)

1/4 teaspoon/ 1.25ml vanilla extract

1/2 teaspoon finely grated lemon zest

Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water. In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency. Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the vanilla pastry cream:

1/4 cup/55gms sugar

1 tablespoon/8gms all purpose flour

1/2 teaspoon finely grated lemon zest

1/2 teaspoon/ 2.5ml vanilla extract

1 large egg yolk

3/4 cup/175ml whole milk

Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.) Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:

1 cup/235ml chilled heavy cream (we used 25%)

1/4 cup/55gms sugar

1/2 teaspoon/ 2.5ml vanilla extract

Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

LADYFINGERS/ SAVOIARDI BISCUITS(Source: Recipe from Cordon Bleu At Home)This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

3 eggs, separated

6 tablespoons /75gms granulated sugar

3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)

6 tablespoons /50gms confectioner's sugar

Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.

Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.

Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.

Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.

Store them in an airtight container till required. They should keep for 2 to 3 weeks.

To assemble the tiramisu:

2 cups/470ml brewed espresso, warmed

1 teaspoon/5ml rum extract (optional)

1/2 cup/110gms sugar

1/3 cup/75gms mascarpone cheese

36 savoiardi/ ladyfinger biscuits (you may use less)

2 tablespoons/30gms unsweetened cocoa powder

Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu. Working quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

This post is linked to Tempt My Tummy Tuesdays and Tuesdays at the Table.

Manic Monday

This is just one of the wonderful products you can get at Despair.com. This is the Point of View Glass and it goes way beyond the pessimist.

Pragmatist: The glass is twice as large as necessary.

Sexist: The glass ain't gonna refill itself, honeybun.

Communist: The glass belongs to every single one of us in equal measure.

Capitalist: If I slapped a bunch of points-of-view on a glass I bet I could sell thousands.