If you run out of granulated sugar, you can simply substitute packed, light brown sugar at a 1:1 ratio! For those of you who don't have a degree in chemistry or physics, that means 1 cup of one equals 1 cup of the other.
This is a tip for those who might run where giant swarms of gnats sometimes loiter by the side of the road. This tip stems from a run on the Mayan Riviera in Mexico, but I've encountered swarms of gnats in Virginia and Kentucky as well. After your run, always stop and look in a mirror before going into public. Otherwise, you might actually complete a transaction at the resort store and greet five people before realizing you have up to 15 gnats stuck to your face and neck.
We've all been there. We're looking at a site and keep refreshing to see if what we're looking for has been updated. But, often times our browsers will cache items on the page (especially images and Flash™ documents.) This enables faster page loads, and less data transfer, which is actually nice. However, if you're a web developer, or someone who checks the tips site a lot for comments, you want to know that the information you're viewing is perfectly accurate. And, you don't want to empty your cache every time you look at a site. So, here's what you do. To get a page to refresh, and not draw from a cache, simply put a good old-fashioned question mark (?) at the end of your URL, and hit "Enter."
And, just in case it is not granulated sugar that you are out of, but instead, you are out of light brown sugar, here's how you can use granulated sugar and molasses to substitute for brown sugar:
Brown Sugar Substitute
For 1 cup firmly packed light brown sugar, use 1 1/2 tablespoons molasses plus 1 cup granulated sugar. To make light brown sugar from dark brown sugar, use 1/2 cup firmly packed dark brown sugar and 1/2 cup granulated sugar. For dark brown sugar, use 1 cup firmly packed light brown sugar plus 1 tablespoon molasses; or 1 cup granulated sugar plus 1/4 cup molasses.
Thanks, Keiser, wish I'd known the sugar secret last Wednesday, when I ran out of granulated sugar while making a cake. Few things (cooking-wise) are worse than having to run out to the store mid-recipe.
That "opening" link was very disturbing, Jay!