Foods to Take

We do a lot of event over the course of the year. And a huge amount of them have delicious food offereingsin the form of food stands or food trucks. And that’s delicious. And convenient.

Some of the time.

Some of the time, you wait on line for half an hour for somthing that is ok at best,  you want something healthy and nothing is available, or you simply don’t want to spend money on a meal for everyone in your family.

What we generally do is put aside money for a treat (not nothing that we can make at home easily!) and bring our own food.

Now, bologna on Wonder  may be the stuff your ‘pack a lunch’ memories are founded on, chewing on the salty fluff while looking at food trucks is probably going to make you less satisfied.

My guys are going to UBCon this weekend. They are packing meals (as our son said ‘mom, you didn’t see the food prices!) So I will run a series of blog posts on the foods we’re making to make them feel just as spoiled as if they got special foods from the trucks.

And then they will spend the money they saved on a game or two.  🙂 Last year it was Affliction. I wonder what it will be this year.

 

Brown sugar cornstarch pudding.

Well, if you know me, and I think you do by now, you know I am going to use that brown sugar from yesterday and make something today. The other day, Van, our son, had his tooth out, and I am making him brown sugar cornstarch pudding. It is more pale than a store bought one, because there is no coloring added, natural or otherwise. But it is a mild, clean, butterscotch flavored pudding.

Starting with 1/4 cup of butter in a double boiler. This was my grandfather’s. It has served our family well. Anyway, if you don’t have a double boiler, put a heatproof bowl over summering water.

Add 1/2 cup brown sugar and a generous pinch of salt, and mix until it is all smooth.

Meanwhile, I added a tsp of vanilla to 1 cup of milk and 3 tablespoons of cornstarch to 1/2 cup milk in a small jar with a lid.

Mix the vanilla milk with the butter sugar until smooth, and let warm up tightly cap the cornstarch milk and shake it like heck.

When the milk is warm, add the cornstarch milk while stirring. Cook until it thickens, about 5 minutes, stirring often, then pour into a bowl to chill. If you don’t want to have a skin form, top with plastic wrap. We love skin here, so no plastic for us!

Brown sugar

All commercial brown sugar is is molasses and sugar. If you ever need brown sugar and you normally purchase it, that’s good to know. If you have molasses.

Me, I would rather have sugar and molasses on hand and just use that. But those days you want brown sugar straight, it’s nice to have it on hand.

But I can’t bring myself to purchase it. We buy molasses by the gallon and sugar in 25# boxes. So, I have started to simply make some in advance.

Since I recently learned that not everyone knows this, here’s a how to.

I am going to start with 6 cups of sugar. No reason. I have my two cup measure out, so that’s where I am. Now, I know I am lucky to have have a kitchen aid, and not everyone does. It is 30 years old, though. if you can find one, please consider it. This is still possible, just not as easy.

I love playing with molasses. It’s a cool non Newtonian fluid!

I can’t say it’s my favorite, because whipped cream, ketchup, and nail polish are all up there.

Anyway, that’s 2 tablespoons of molasses to six cups of sugar, or 1 teaspoon per cup. Let the mixer work for 6 minutes and viola! Brown sugar! Want it darker, add more. Lighter? Add less. Baking cookies? Remember 1cup + 1tsp to simply add while creaming. And you never need to rely on commercial brown sugar again.

Surviving independently in a city.