We were doing 'atagories today (as Evangeline calls it), and I asked her

[conuly]

"How is SALT like SUGAR, besides the fact that you eat them?"

"You put them in your mouth?"

"Well, that's the same as you eat them."

"They don't eat YOU!"

"Well... yeah, but. Well, what color is sugar?"

"Brown."

"Uh... yeah, you're right, it is. Nevermind, your reason is a good one too."

I'd totally forgotten that I only ever use brown or raw sugar! Oh, I love Evangeline, you know.

Comments

[elenbarathi.livejournal.com]

LOL, good one for the girlie! But did you tell her that most people mostly use white granulated refined sugar that looks just like white granulated refined salt? Surely she's seen these in restaurants or cafeterias, though she may not have known what they were.

[conuly]

No, lunch bumps right up into nap and she was actually a little distressed, continuing with "I just don't know, I'm thinking, but I only know sugar is brown!", so I thought it best to reassure her that her answer was correct (it was, and learning to rephrase things in that way - though not *really* the goal of this game - is still An Important Skill). Besides, we *do* sometimes use white sugar when cooking, as it's cheaper than brown or raw sugar. Just rarely. I prefer sugar with some flavor.

[lizziey.livejournal.com]

I prefer sugar with some flavor.

Oh God, this. If I can afford the extra few dollars, I always get Sugar in the Raw.

Now while the hell does it cost more!? Doesn't it technically cost LESS to make!?

[conuly]

Why, if it's less refined, is Sugar In The Raw more expensive than white sugar?

Sugar In The Raw is a Premium Hawaiian turbinado sugar made from all natural cane grown in limited quantities on the island of Maui. Worldwide, there are few growing and manufacturing facilities devoted to producing high quality turbinado sugar, and so the supply is much more limited than the supply of white sugar. As a result, Sugar In The Raw costs more than white sugar.

[lizziey.livejournal.com]

Ooooooooooooooooh.

Makes sense. And is yummy, so what do I care? :-p

[elenbarathi.livejournal.com]

LOL, good one for the girlie! But did you tell her that most people mostly use white granulated refined sugar that looks just like white granulated refined salt? Surely she's seen these in restaurants or cafeterias, though she may not have known what they were.

[conuly]

No, lunch bumps right up into nap and she was actually a little distressed, continuing with "I just don't know, I'm thinking, but I only know sugar is brown!", so I thought it best to reassure her that her answer was correct (it was, and learning to rephrase things in that way - though not *really* the goal of this game - is still An Important Skill). Besides, we *do* sometimes use white sugar when cooking, as it's cheaper than brown or raw sugar. Just rarely. I prefer sugar with some flavor.

[lizziey.livejournal.com]

I prefer sugar with some flavor.

Oh God, this. If I can afford the extra few dollars, I always get Sugar in the Raw.

Now while the hell does it cost more!? Doesn't it technically cost LESS to make!?

[conuly]

Why, if it's less refined, is Sugar In The Raw more expensive than white sugar?

Sugar In The Raw is a Premium Hawaiian turbinado sugar made from all natural cane grown in limited quantities on the island of Maui. Worldwide, there are few growing and manufacturing facilities devoted to producing high quality turbinado sugar, and so the supply is much more limited than the supply of white sugar. As a result, Sugar In The Raw costs more than white sugar.

[lizziey.livejournal.com]

Ooooooooooooooooh.

Makes sense. And is yummy, so what do I care? :-p