Sugar whore

The Sugar Whore

     Paul Fussell wrote a book titled Class: A Guide Through The American Status System.  In it he discusses three broad classes in the United States: upper class, middle class, and prole. He humorously dissects and compares the attributes, properties, and proclivities of each. 

Class Determinants

     According to Fussell one of his class determinants is the wearing of clothes. He believes that if a person wears something that can be read, they’re not a member of the upper class. If it’s a known name or a label, they are probably middle class. And if it’s a message (on a t-shirt for example), they are definitely prole. 

     Well, we evidently are a nation of proles because t-shirts and t-shirt shops abound.  While some messages are tribal, others are often very personal.  Some of my recent sightings have been “I Choose Life,” “Think Green,” “Eat Sleep Hunt,” “Born To Sail,” “Fashion Maniac,” “Bipolar Princess,” and “TXT Queen.”  Now, if I were to fashion a t-shirt specifically communicating to everyone how I personally view myself, I think it would read “Sugar Whore.”

It May Be An Addiction, But It’s My Addiction

     I continually crave sugar.  ‘Always have, and there are times when I simply have to have it.  I’ve learned to control it somewhat over the years. I no longer eat several pieces of cake, whole pies, or bags full of pastries in one sitting.  I’m more into morsels now.  I will eat a couple of squares of chocolates or several soft chews to try to satisfy my habit. 

Oh, The Shame Of It All

     But once in a while I have to go big, and the excuses to do so can get pretty flimsy.  I seem to be most vulnerable in the morning hours, so when I think I deserve a treat, my car will turn into Daylight Donut (almost as if it has a mind of its own), and I will purchase my usual cinnamon roll and frosted applesauce cake donut. 

     In a crazed frenzy I will devour these in a matter of minutes, cutting each bit of gooey goodness with sips of black coffee. When I’m done I’ll sit there among the crumbs, pieces of sugary glaze, dirty napkins, and spent wrappers, feeling dejected with that post-sugar-OD sensation. Then the self-loathing will start.  I’ll feel guilty and cheap, like I’d been had, and I will think to myself, “Sugar has once again seduced you, used you, and had its way with you.  You are such a whore.”

Icky Sticky Toffee Sponge

yields: 6 - 8 Servings prep time: 20 Minutes cook time: 40 Minutes
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Ingredients

SPONGE: 1 1/4 oz. 6 oz. 6 oz. 1/2 pint 1 tsp 2 6 oz. A few drops SAUCE: 1 1/4 oz. 1 Tbsp 1/4 pint
List Butter Sugar granulated Dates chopped Water Baking soda Eggs large Flour self-rising Vanilla extract List Sugar turbinado Honey Cream heavy or whipping
  • SPONGE:
    List
  • 1 1/4 oz.
    Butter
  • 6 oz.
    Sugar granulated
  • 6 oz.
    Dates chopped
  • 1/2 pint
    Water
  • 1 tsp
    Baking soda
  • 2
    Eggs large
  • 6 oz.
    Flour self-rising
  • A few drops
    Vanilla extract
  • SAUCE:
    List
  • 1 1/4 oz.
    Sugar turbinado
  • 1 Tbsp
    Honey
  • 1/4 pint
    Cream heavy or whipping

Directions

Enter Target Time _______________

Time: __________ (70 minutes prior to target time)

  1. Preheat oven to 350 degrees.

  2. Cream the butter and sugar together in a med-sized mixing bowl.

  3. Boil the chopped dates in the water for 10 minutes or until soft.

  4. Add the baking soda to the dates/water.

  5. Beat the eggs into the creamed mixture (butter/sugar), followed by the flour, dates/water, and vanilla extract.

  6. Pour into an 8-inch round, loose-bottomed cake tin that is at least 3” deep.

  7. Bake in oven for 40 minutes until firm to the touch.

  8. Meanwhile, make the sauce. Put the sugar and honey into a small sauce pan and heat gently, stirring until the sugar has dissolved.

  9. Stir in the cream and bring slowly to a boil.

  10. Remove from heat, and let stand until needed.

  11. When the sponge is cooked, remove it from the oven and leave for 5 minutes, then turn out onto a warm serving plate.

  12. Pour sauce over sponge.

  13.  Put under broiler for a few minutes until the sauce bubbles.

Serve with vanilla ice cream.

 This recipe is from Sara Paston-Williams cookbook Good Old-Fashioned Puddings.

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