thoughts (in order)

wait -- why am i this drunk?  i only had a couple of --

-- oh, right.  almost a whole bottle of wine i had before that.  [wince]

eta:  and as it progresses, i realize i can't actually feel my toes.  advil before i go to sleep tonight, i think./eta

this is for real

today i left my room to go down the hall and shower, and returned fourteen minutes later.

in my the shower's previous life, if i got back in 45 minutes things had gone pretty well.

[does handsprings]

THANKSGIVING FOOD EMERGENCY

so the only place in town that ever sells corn syrup is out of corn syrup (both light and dark; when they were out of dark, i thought, hmm, well, maybe i can use light corn syrup and substitute brown sugar for the white sugar in the recipe, but then when i went back for the light corn syrup someone had bought the last of it).  i went to three other places and called a fourth, and there is no corn syrup to be had closer to here than birmingham.

what can i use instead?  i once tried to cook down brown sugar, and the results were fairly disastrous.  someone here has suggested black treacle; someone else has suggested golden syrup.  any thoughts?

update:  i decided to go with treacle instead of golden syrup, on the strength of the color (not being familiar with the consistency of either).  and, good news!  it is only a little bit less liquidy than dark corn syrup, and smells almost exactly the same. if i play my cards right, my own mother (whose recipe i follow) wouldn't be able to tell the difference between a pie made with 100% corn syrup and a pie made with corn syrup and treacle in a ratio of 1:2.