By The Wiz
Anyone else ever open up your 50 pound bucket of (9 year old) sugar just to get that last 1/3 cup for the cookie recipe you’re trying? While simultaneously cooking the remaining ingredients on the stove? Just a few days after you opened up the (equally as old) 25 lb. bucket of oats for a different cookie recipe? Then did you marvel that the same size bucket can be so different, as you never thought about how sugar weighs more than oats when filling a 6 gallon container? No? Just me then?
They were completely fine and usable, by the way. Oats and sugar have a long life. I know how old they are, too, not because I am super organized, but because I bought them right before Y2K was going to destroy the earth. Big ol’ order. Yeah, baby. No Y2K bug was going to prevent ME from feeding my husband and my one young baby. And you know what? It didn’t. Miracles never cease.
(I am now, however, very very afraid to open my bucket of brown rice. Everybody tells me it can’t be stored due to oils or something and now, 50 lbs of rice taunt me every time I open my front hall closet. Hey - it was on the order form. It sounded healthful and useful. Don’t judge me.)
The oats and sugar buckets add quite the pleasing aesthetic to my kitchen. But, hey, my food storage has now kept me from harassing my neighbors TWICE as I foolishly began cooking without making sure all my ingredients are on hand. Now that’s a bonus I had never even considered before. I wonder why it’s never been mentioned in any of the lessons. Heather, get on that one, babe.
Oh, and the one recipe? With oats? TOTALLY counts as breakfast. It’s a tasty little blend of chocolate, peanut butter and oatmeal that goes really well with Dr. Pepper in the morning.
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