bacon chive pancakes, rice pudding and a whole lot of brisket

we're planning on moving soon so i quit my job and now have plenty of time to cook. since i've been cooking so much, i keep forgetting to take pictures and updating this, which doesn't matter anyway, it's not like anyone but gillian reads this blog. some of the yummy things i've made are buttermilk pancakes with bacon and chives in them, a rice pudding dessert that is tasty but i keep forgetting to save room for and i'll explain why...it's all the briskets fault. ryan brought home a 5lb brisket the other day. he was going to cook it but had some work to do so i made it. it was my first time cooking brisket and i'm excited because it came out so good, i can't wait to see what it'll taste like when i'm more experienced. so i've been eating brisket everyday ever since, and it doesn't seem to be going anywhere. today i made brisket breakfast burritos, with bbq sauce, salsa and sour cream to garnish. holy crap that way yummy! i was so happy no one else was in the room when i was eating it because i'm sure i looked somewhere between a national geographic show, a hot dog eating contest, and the end of every epic meal time episode. basically, it was really messy and i was just shoveling the food into my mouth, and i'm sure i used up a whole roll of paper towels in the process. it was this clip of me eating a salami hero in the bronx zoo times 1000. it was so tasty i wish i could share with everyone, but instead i'm just going to ear it all my myself. btw here is the rice pudding recipe i used if you wanna make some dope ass rice pudding:


3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.