Sugar

I'm still on my sorghum kick, so I ordered some sorghum syrup. It arrived today.

I dipped the end of a spoon into the bottle and was surprised by how sticky the syrup is. I'm not quite sure how to describe it, but it took forever for the thread of syrup to stop stretching and find its end. That was at room temperature but I'm guessing it'll be easier to use without a mess when it's colder.

More when I know it.

I got the syrup for its iron content and its general sorghumness. Then I did what you're not supposed to do and I put it in yogurt, with a few chopped pecans. It was super tasty, but I probably defeated the iron absorption with the dairy.

I love using different kinds of sugar. With my coffee it's always white. I didn't know until Mickey and Raylene told me that to make it that color they use animal bones. I care about too many things, and that one I just draw a veil of charity over, if you know what I mean.

Palm sugar (jaggery) is my favorite to use in savory foods and some sweets. So tasty with lime, and it proffers good funk. I first used some jaggery from mrguy's stash of brewing ingredients. When I ran through it I went to the Pakistani grocery and asked for jaggery and the nice lady pointed to a bag of C&H. Did I realize previously that the word just meant sugar?

No I did not. This is the same place where the lady got tired of my asking for Amul butter during the pandemic. I eventually found a different source because we are lucky enough to be *thick* with South Asian markets around here. Anyway, on that day I was the red-faced purchaser of palm sugar, and her store is still my go-to. I mostly use this sugar in my applesauce. Jaggery, some allspice leaves from the slowest-growing tree to ever be sold by fastgrowingtrees.com, a little lemon from the tree (if any are hiding within it) and I am good. I made a lot of applesauce during the pandemic because every day my mom took an apple from her diningroom to her apartment and she never ate them. When the elder hoard became too large, her caregiver brought them to me and I made applesauce.

Popping back up to the top -- yay sorghum. I look forward to finding things that you will make more tasty. 

Perhaps my next batch of greens.