I branched out and made a different caramel sauce than the one I have made all year. This one was so easy, crazy easy, and called for brown sugar, which in my book makes this not a carmel sauce but a butterscotch sauce. Am I right here? In any case, it was delicious. I ended up using a mix of white sugar and brown sugar instead of all brown sugar, making it a buttercaramel sauce. Or a carbutterscotch. A caramelscotch sauce? I have poured it warm on many food type items since making it. Here it is on a plum buckle, made from my cheatsheet (I used plums instead of raspberries and added 1/2 teaspoon of allspice.)
Unrelated:
- The newest Mixtapezine is available. I sure love this zine and look forward to every issue.
- I am loving two new items over at Yellow Owl Workshop. They would be perfect as gifts for friends (the pendants) and small people who have birthdays coming up (the stamps).
- I adore this outfit over at Olive Juice for the middle child of the house. She has a birthday coming up in early November and the only item she has consistently asked for is her own box of ziplock baggies. The irony is not lost on me, here.
