Look, I don't know what the hell I'm doing. I'm just making dinner, and in fact, lately I'm not even doing that. Mostly I'm showing you pictures of my groceries, which doesn't sound that exciting, but hey, you're the one reading it, so who does that reflect on?
I mentioned in passing that the terra cotta bears that we're supposed to put in our brown sugar to keep it from seizing up don't work.
I used this photo to illustrate that.
And then my cousin Michael, and as I've said before, I have a handful of those, but my first cousin's husband Michael, was like, "You gotta soak the bear," or something and I was like, "What?"
Moist sugar is the problem, not the solution, isn't it?
Well, this is the same guy who reminded me that you can freeze tomatoes whole, so I thought he might have a clue what he was talking about. I put the bear in warm water for a half hour and then tossed it into my brown sugar.
A few days later, today, I shook the canister a bit and lo and behold, soft brown sugar.
So there's your hot tip. I should have RTFM, but you know, it's just a little terra cotta bear.
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