When we're out at a cafe or restaurant I like to work on sugar engineering. I evaluate each sugar packet (I prefer the straw-shaped ones, but can be flexible) and decide whether it should go in one of my stacking cups or in the cafe's container. Then I move the packets between the containers - sometimes keeping them in one cup, sometimes sharing them between all three, keeping them moving until it's time to eat or to leave. Because unless there's something else I have to do I could keep moving them all day!
Friday, June 6, 2008
What I've been doing
When we're out at a cafe or restaurant I like to work on sugar engineering. I evaluate each sugar packet (I prefer the straw-shaped ones, but can be flexible) and decide whether it should go in one of my stacking cups or in the cafe's container. Then I move the packets between the containers - sometimes keeping them in one cup, sometimes sharing them between all three, keeping them moving until it's time to eat or to leave. Because unless there's something else I have to do I could keep moving them all day!
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