As it's not warm enough to sit outside
with a nice glass of something chilled,
I have been Kondo-ing the pantry this evening.
It goes without saying that I had many packets and jars
of years out of date pasta,
mystery grains, pulses,
a huge bottle of Monin ginger syrup,
stale ground rice, semolina,
flax seeds, millet, hemp,
Smash dried potato,
mung beans, moong dal, popping corn,
aduki beans, black eyed beans,
Horlicks, drinking chocolate, and fancy herb teas,
but what really shocked me was the seven,
SEVEN
different types of sugar, cluttering up the shelves.
Granulated.
Caster.
Golden caster.
Muscovado.
Icing.
Demerara.
Soft light brown.
Rainbow crystals.
No wait,
That's eight.
EIGHT
different types of sugar, cluttering up the shelves.
The only one I haven't got is cubes.
Surely I don't need all those?
Well of course, granulated for
my brother's and builders' tea,
caster for light sponge cakes and meringues,
golden caster because Nigel Slater said so,
Muscovado for rich fruit cakes,
icing, for icing,
Demerara for putting on top of cakes
because Nigel Slater said so,
soft light brown for brownies,
and rainbow crystals for. . .
old times sake, because my parents used to put it out on the
coffee tray if we had visitors
and I wanted to amuse the children with it.
This isn't going well.
The only one that didn't spark joy was Muscovado
because it had gone rock hard.
You can tell I am a child of the fifties,
born just as sugar came off rationing.
Must I stop eating cake?