By Teri Cayton
The Parsons Advocate
History is made on Saturday, May 30, 2020 with the success of the first privately funded space flight. I am so happy that the two astronauts made it safely aboard the Space Station. And I don’t know if it was just by chance, but Monday afternoon I walked into one of our local stores and what do I see on the shelf? It was a container of Tang, it was so funny that I haven’t seen that drink in years.
It was all the big rage in the “Space Age” when NASA was sending rockets into space every other month. That was the drink of the astronauts and kids were drinking it everywhere. I remember mixing that stuff by the gallon when we were kids. It was cheap and a container seemed to last for months. You only had to use a small amount to mix a big batch.
Mom even froze it into popsicles for us and we thought we were flying high so to speak. It is funny how such small things can trigger memories of a time gone by. It was a big thing to sit in front of the TV and watch the space flights. I remember when Challenger exploded just after liftoff and Columbia on re-entry. Apollo 1 had a bad ending and Apollo 13 was almost lost.
It takes the mind of a genius to put all that together and make something that will hold together when it is doing 35,000 miles an hour through space. Momma Said, “Buckle up and hold on tight.” I wish them all the luck in the world and hope they have a safe return. I think it is brilliant that the booster rocket can come back and be reused, again the mind of a genius.
Orange Tang Loaf Cake
Preheat oven to 350 degrees
1 ½ Tbsp. Tang dissolved in ½ cup water
¾ cup sugar
¾ cup butter room temperature
½ tsp. vanilla
1 tsp. baking powder
½ tsp. salt
¾ cup flour
¾ cup milk
1/2 cup sugar
1/3 cup water with 1 tsp. Tang dissolved
¼ cup butter
1 tsp. orange zest
Beat sugar and butter until smooth add eggs, vanilla and Tang. Mix salt, flour and baking powder together then alternate adding dry mixture and milk to butter. Butter loaf pan and line bottom with parchment paper. Pour batter into pan and bake for 40 to 50 minutes or until a toothpick inserted comes out clean.
For glaze, melt butter in sauce pan and add other ingredients. Boil for six minutes. Poke holes in warm cake and drizzle glaze on top. Glaze will soak into cake and seep out onto serving plate, so be careful you do not make a mess. (Voice of experience speaking).