Can't say I've ever noticed powdered sugar that went bad, and I've had some get buried on a back shelf for a couple of years. I will say there's a big difference between brands, the cheaper ones probably use more cornstarch and you can taste that, so maybe that affects the taste over time. My younger son wouldn't eat anything made with powdered sugar because the cornstarch taste bothered him.
Finding decorator's sugar (no cornstarch) is challenging unless you want to buy 50 pounds of it or pay $3 a pound.
I know pastry chefs who will only use powdered cane sugar, not beet sugar, but I've not found much difference between them.
Tonight we had smoked pork chops and a salad.
An article on possible substitutes for Red #3
https://www.foodprocessing.com/ingredients/article/33036705/finding-natural-color-replacements-for-red-no3-titanium-dioxide
We had tomato soup and fried cheese sandwiches, warm and tasty.
We had some more of the cock-a-leekie soup and salads.
We've got a plan at this point--meat loaf.
Posted in wrong thread.
I had a big salad, Diane had two hard boiled eggs and a smaller salad.
The Big Blue river near Fairbury NE has a lot of bald eagles, too, and a number of golden eagles, too.
I grew up near the Mississippi, in NW Illinois. My grandparents used to tell me about the river freezing over and being able to drive over to Iowa back in the 30's.
When I was young, one of the interesting things to do in the winter was go to the lock and dam near Bellevue IA and watch the eagles, hundreds of them! They were less common for a few decades due to DDT, but they've rebounded and you can find lots of videos showing the eagles taking advantage of the dam for easy fishing.
We had smoked pork chops.
The bread is very tasty, for several years this was our every-day bread. It's probably been close to a year since I've made it, but I didn't forget the recipe, though I did have a shaping issue. It gives that loaf character.
We had tomato soup and fried cheese sandwiches on the freshly baked honey wheat bread. Yummy.
One of my loaves sort of uraveled a little, it'll make some interesting shaped slices.
I'm making honey wheat bread today, not so much because we need it (though I don't think there's any in the freezer) but because it is 63 in the kitchen today.
