Dinner with David and Dessert recipe to follow . . .

We're thinking Citizen David as seen above is channeling the late and great Orson Welles, grandly pondering the camera in all its deep focus glory. While our recent dinner would have seemed pedestrian to Charles Foster Kane no doubt, the basic unadorned menu (see below) is perfect for the relaxed essence of summer.

Gin and Tonics

Turkey and Black Bean Chili

Feta-stuffed Cornbread

Homemade Butterscotch Pudding with Fresh Bing Cherries

BUTTERSCOTCH PUDDING FROM SCRATCH

A far cry from the chemical taste of the instant variety, this ode to inimitable childhood pleasures is worth the minimum effort it requires to prepare. Top with unsweetened whipped cream if desired, or for company, spoon over warm brownies or fresh peaches.

4 T. butter / 3/4 cup dark brown sugar / 2 cups milk / 5 T. flour / 1/4 t. salt / 2 eggs, beaten / 1/2 t. vanilla

1. Melt butter and sugar over medium heat until syrupy. Add 1 2/3 cups milk and cook until very hot.
2. Blend in the flour, salt and remaining 1/3 cup milk with a whisk. Stir quickly and add ingredients gradually to avoid severe clumping. Stir frequently for 15 minutes.
3. Stir some of the hot mixture into the beaten eggs, then add to saucepan. Cook for 2 more minutes stirring vigorously.
4. Remove from heat, cool slightly, stir in vanilla and then refrigerate until firm.