So is “Home-Produced Sugar” a particularly implausible brand name, a general term for sugar produced locally, or literally sugar produced in the houswife’s own home? I’m thinking one of the latter two, but I’m not sure which.
(I’m afraid I offended you, Grant, and maybe some others with ties to White Satin. It was unintentional — I only meant to joke about how unexpected it was to see another company advertising in a place that had only ever carried U&I ads. Sorry.)
Comment by Ardis E. Parshall — June 27, 2012 @ 12:40 pm
No problem, Ardis. I’m not offended. I was only sticking up for my beet-farming cousins. And they don’t even like me that much because of my politics. And I keep trying to convince my wife not to by C&H, but it does no good. So I’ve basically lost the sugar wars on numerous fronts.
Well, as long as they keep serving you cake, or whatever your weakness is, you’ve got the best end of the sugar deal anyway.
Comment by Ardis E. Parshall — June 27, 2012 @ 1:41 pm
My Mom grew up on beet farms in North Dakota and Montana. They seemed to be in every meal in our home. I grew to hate beets. While I do eat sugar, if I think about it coming from beets, I almost want to hurl.
Mmm mm! I know what I’m having for supper tonight:
HARVARD BEETS
Drain, reserving liquid, contents of one 15-oz. can of diced beets.
Mix together in saucepan:
2 tblsp. sugar
1 tblsp. cornstarch
1/2 tsp. salt
few grains pepper
Stir in:
3/4 cup reserved beet liquid
3 tblsp. vinegar
Bring to a boil, stirring constantly. Add beets and 2 tblsp. butter or margarine. Again bring to a boil, stirring gently and constantly. Simmer 8 to 10 minutes.
Yield: 4 to 6 servings
Comment by Ardis E. Parshall — June 27, 2012 @ 2:45 pm
Comment by Ardis E. Parshall — June 27, 2012 @ 10:33 pm
Now you’ve got me wondering if the sugar I bought today to make raspberry jam is made from beets. Never thought of that before. There is a sugar beet processing plant about 30 miles down the road from where I live…
So is “Home-Produced Sugar” a particularly implausible brand name, a general term for sugar produced locally, or literally sugar produced in the houswife’s own home? I’m thinking one of the latter two, but I’m not sure which.
Comment by Vader — June 27, 2012 @ 11:40 am
Ah, never mind. Didn’t read the last sentence carefully. Apparently it means locally-grown sugar.
Comment by Vader — June 27, 2012 @ 11:41 am
Yup. Mormon Corridor sugar, produced from beets grown by Mormon farmers and processed in Mormon-owned plants.
Comment by Ardis E. Parshall — June 27, 2012 @ 11:54 am
At least it avoids the whole U&I/White Satin issue.
Comment by Grant — June 27, 2012 @ 12:37 pm
True dat.
(I’m afraid I offended you, Grant, and maybe some others with ties to White Satin. It was unintentional — I only meant to joke about how unexpected it was to see another company advertising in a place that had only ever carried U&I ads. Sorry.)
Comment by Ardis E. Parshall — June 27, 2012 @ 12:40 pm
No problem, Ardis. I’m not offended. I was only sticking up for my beet-farming cousins. And they don’t even like me that much because of my politics. And I keep trying to convince my wife not to by C&H, but it does no good. So I’ve basically lost the sugar wars on numerous fronts.
Comment by Grant — June 27, 2012 @ 1:34 pm
Well, as long as they keep serving you cake, or whatever your weakness is, you’ve got the best end of the sugar deal anyway.
Comment by Ardis E. Parshall — June 27, 2012 @ 1:41 pm
My Mom grew up on beet farms in North Dakota and Montana. They seemed to be in every meal in our home. I grew to hate beets. While I do eat sugar, if I think about it coming from beets, I almost want to hurl.
YUCK!!!!
In my house, I allow sugar. Never beets.
Comment by Rameumptom — June 27, 2012 @ 2:09 pm
Mmm mm! I know what I’m having for supper tonight:
HARVARD BEETS
Drain, reserving liquid, contents of one 15-oz. can of diced beets.
Mix together in saucepan:
Stir in:
Bring to a boil, stirring constantly. Add beets and 2 tblsp. butter or margarine. Again bring to a boil, stirring gently and constantly. Simmer 8 to 10 minutes.
Yield: 4 to 6 servings
Comment by Ardis E. Parshall — June 27, 2012 @ 2:45 pm
You need to moderate the comments better, Ardis.
Oh, wait, that was your own comment …
Darn.
:p
Comment by Vader — June 27, 2012 @ 3:34 pm
:p
Life would be sweeter if you sucked on a sugar cube. Look at the Recent Comments box — there are plenty of sugar cubes there at the moment.
Comment by Ardis E. Parshall — June 27, 2012 @ 3:52 pm
It’s just that I loathe beets so much.
Comment by Vader — June 27, 2012 @ 4:18 pm
Though it’s true a lot of folks tell me I look like I got sucking on a lemon, and my face froze that way.
Comment by Vader — June 27, 2012 @ 4:19 pm
Just think how much more pleasure I get out of life, liking beets, than you get out of loathing them.
Comment by Ardis E. Parshall — June 27, 2012 @ 4:29 pm
Touche.
Comment by Vader — June 27, 2012 @ 4:54 pm
I don’t think we’re thinking about the same beets, here.
Comment by Coffinberry — June 27, 2012 @ 9:33 pm
Well, no, but RAMEUMPTOM STARTED IT!
Comment by Ardis E. Parshall — June 27, 2012 @ 10:33 pm
Now you’ve got me wondering if the sugar I bought today to make raspberry jam is made from beets. Never thought of that before. There is a sugar beet processing plant about 30 miles down the road from where I live…
Comment by mahana — June 28, 2012 @ 12:52 pm