Majique MiMi’s Stupid QOTD: Why does it matter who made the banana puddin?

Maybe it’s because I lack melanin that I don’t know the answer to this question, however…

doesn’t everyone make banana puddin the same way?

Ain’t it just Nila Wafers, puddin, bananas and whipped cream? Piled strategically in layers in a foil pan with a lid, right?  Or am I mistaken?

I CAN be wrong 💩, up until recently I didn’t think folks had full course meals requiring gravy 🤣🤣🤣outdoors.

But I hate eating outside. I never did like it. Between the bugs and the bad azz kids who put their fingers in unmentionable places and then want to grab the ribs 🤬.

No thank you.

The same goes for buffets…

No thank you, not everyone washes their hands 🤣🤣🤣 or uses tongs. 😡

I’m also a slob when I eat 🤣. So much so, I believe that’s why I’m still single because a man saw me eat 🤣🤣🤣 and told every man of eligibility how disgusting it was 🤷🏻‍♀️🤣

So to spare y’all….

No thank you, I’ll take my meal inside sans gnats and child crust.

Nevertheless, I love banana pudding! It’s awesome, but I have a confession, y’all.

The only time I ever had subpar banana pudding was when I bought it from a “Seoul” Food place cuz I wanted fried chicken wings and it was on the dessert menu.

I opened the bag and I 💩 you not, it was a snack pack pudding with a Nila wafer and a dollop of partially frozen Cool Whip in a separate styrofoam container with a lid.

🤬

📝 to self never order anything other than chicken wings from a Seoul Food jawn ever again.

I didn’t know 🤦🏻‍♀️

Just like I still don’t know the difference in homemade banana puddings 😞

Can one expound?

I’ll be waiting

✌🏼💜💨