A good while back I had started using brown sugar hoping to avoid refined white sugar. I was buying the cheapest stuff off the shelf, but then heard something very interesting. A lot of brown sugar is really refined white sugar that's been re-molassesed. So I took a closer look at the ingredients. My cheap brown sugar said "Sugar, Molasses" and the next time I was at the store I looked at a few labels, and found that the better quality brown sugar only had one ingredient "brown sugar".
So if you're for any reason interested in avoiding refined sugar in your diet, you'll want to go for the one-ingredient "brown sugar" instead of the two ingredient "sugar, molasses" to accomplish that.
I use brown sugar in everything as my substitute for refined. It has a rich complex taste. Wonderful. So since I use it rather often, I've stored it specially. The molasses can create hard lumps if it does not have some moisture control. So I keep it in a sealed glass canister, and the oldest moisture adsorbing solution for brown sugar is terracotta - so I've washed and used one of those tiny terracotta pots as my scoop in the canister, and it turns out to be almost exactly 1/4 cup, so that's perfect. Here's a picture:
And so yes, I made almond extract sweetened yogurt. It's easy!
To a bowl of plain yogurt, add -
2Tbs dark brown sugar
A tiny bit of almond extract (a little less than 1/4tsp will do it)
And of course we have to say hi to the kitties!
Randal had a great time helping me sew pockets onto my jeans...
Lytkin's MUCH harder to capture a good photo of! He's so black, I always have to use the flash, and the flash always makes him look really angry. Here's a good one of the little fur man being all happy about cuddling!
