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I have just got in from walking the dog. I have the house to myself now because all of my housemates have gone home for the summer holidays so I thought I would come upstairs, work on some articles that need finishing and have myself a nice cup of tea.
So I boiled the kettle- as you do- and let the tea brew for a bit. So far so good. I sniff the milk to make sure it hasn't gone off since my morning bran flakes. All is well. Then came the sugar. I actually ran out of granulated sugar ages ago so I have been using some castor sugar that was in a bundle of food and stuff my friend left me before he went home (bless him).
I have been very careful thus far not to put my sticky, milky, tea-covered spoon into my sugar and make it go all lumpy so I have been pouring it onto the teaspoon over the mug with the tea already in it and measuring roughly just less than one teaspoon of sugar. Simple some may say, but oh no, today- a disaster.
Before I knew it, the castor sugar was pouring so fast there was an avalanche in my comfort brew and I knew at that moment that it had all gone wrong. I tried to stop it and lifted the bag back to its upright position, but it was too late. The tea was already too sweet.
What should I do? I know I am not going to enjoy this newly made cup of Typhoo like I usually would. The Typhoo that had been intended to simultaneaously quench my thirst and set my mind at the tasks at hand, which are the three articles that I intend to write within the next two hours.
But at the same time, it isn't the tea's fault that I made it too sweet. It didn't ask for two or three spoons full of sugar. And what a waste! So, here I am, sickly sweet tea at my side, not quenching my thirst at all, but making me just a little bit hyper.
Let this be a lesson to all of you. For one day, you too may have to make the decision over whether lumpy sugar is a fate worse than too much sugar. Once you know the answer to this, you will have learned all I can teach you and there will be no stopping you.
So I boiled the kettle- as you do- and let the tea brew for a bit. So far so good. I sniff the milk to make sure it hasn't gone off since my morning bran flakes. All is well. Then came the sugar. I actually ran out of granulated sugar ages ago so I have been using some castor sugar that was in a bundle of food and stuff my friend left me before he went home (bless him).
I have been very careful thus far not to put my sticky, milky, tea-covered spoon into my sugar and make it go all lumpy so I have been pouring it onto the teaspoon over the mug with the tea already in it and measuring roughly just less than one teaspoon of sugar. Simple some may say, but oh no, today- a disaster.
Before I knew it, the castor sugar was pouring so fast there was an avalanche in my comfort brew and I knew at that moment that it had all gone wrong. I tried to stop it and lifted the bag back to its upright position, but it was too late. The tea was already too sweet.
What should I do? I know I am not going to enjoy this newly made cup of Typhoo like I usually would. The Typhoo that had been intended to simultaneaously quench my thirst and set my mind at the tasks at hand, which are the three articles that I intend to write within the next two hours.
But at the same time, it isn't the tea's fault that I made it too sweet. It didn't ask for two or three spoons full of sugar. And what a waste! So, here I am, sickly sweet tea at my side, not quenching my thirst at all, but making me just a little bit hyper.
Let this be a lesson to all of you. For one day, you too may have to make the decision over whether lumpy sugar is a fate worse than too much sugar. Once you know the answer to this, you will have learned all I can teach you and there will be no stopping you.
2 comments:
Why not just keep a dry spoon in the sugar? Then stir with the other spoon??
Charlotte- you are a visionary. You have answered an age old (ok, two week old) mystery in a matter of minutes. If I had a hat, it would be off to you.
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