roundup

Himself's aunt came over from the UK for Thanksgiving and asked for my pecan pie recipe. I've made that pie in the UK twice, once successfully and once not, and the difference was the availability of corn syrup; when I couldn't get it, I tried to cook down brown sugar to substitute, and either I didn't boil off enough of the liquid or it just doesn't behave the same way, because that pie never did set properly. Tasted fine, but it was soup.

So. For a pie whose filling's ingredients are butter, sugar, eggs, vanilla, pecans, and dark corn syrup, if you couldn't get corn syrup of any sort, what would you do? I've been thinking about using brown sugar instead of white and golden syrup instead of Karo. (The aunt said "oh no, golden syrup is such a sticky mess," and I had to point out that corn syrup is as well and that's sort of the point.) Any more expert bakers have other thoughts?

Himself is heading out of town for a couple of days this week, so although I usually go to the office Tuesday and Wednesday I'll have to be at home this Wednesday and was waffling about whether to make my second in-office day Monday or Friday. Ultimately decided I might as well get it out of the way, and then promptly forgot about it, so when he woke me up this morning and said "Weren't you thinking of going in today?" all I could say was UGH. But I did, I got up and dressed for going in and got all the way to the train and went to lock up the scooter and realized I didn't have my lock, because I didn't have my bag, which meant I couldn't even haul the thing in with me and charge it at the office because I didn't have my computer. Sigh. Scooted back home, picked up the work bag, and did it all again.

I've been fighting off a sinus cold thing and I think it's making me stupid.