"I loved Tang and I would sometimes eat it by the teaspoon, straight from the jar."

So writes Augusten Burroughs in the first true story in his new book "Magical Thinking." He's a school kid at the time, excited to be chosen to appear in a Tang commercial. One thing I love about Augusten Burroughs is, as soon as he brought up the subject of Tang, the first thing I thought of was eating it straight from the jar. And there he is, eating Tang out of the jar.

Reading about Burroughs and Tang brought back a flood of memories of a childhood spent eating sugary granules that were supposed to be mixed into some more conventional food substance. I was particularly fond of eating strawberry Jello mix straight out of the box. And of course there were always the lumps to be found in the brown sugar. Great, it got lumpy. And why not eat plain white sugar? We would eat spoonfuls of white sugar, but we preferred to sprinkle a thick layer of sugar on a slice of white bread, fold the white bread in half, and make a delicious and crunchy snack out of sugar sandwiches. We would also, routinely, sprinkle plenty of white sugar on tomatoes, iceberg lettuce, and cottage cheese. Much as we viewed mashed sweet potatoes as a way to eat marshmallows, we saw tomatoes, iceberg lettuce, and cottage cheese as a way to eat sugar. For a particularly thrilling, inappropriate sugary treat, we would eat Fizzies, undissolved.

UPDATE: A number of people have emailed me to say that they too ate sugar sandwiches but thought the bread ought to be buttered. We used butter too sometimes, but you need softened butter and butter would also melt the sugar a bit, making the sandwich less crunchy. Hardcore granule fans could do without butter. But butter is good too, and makes the concoction something more like cake--instant cake, you might say, or a homemade pseudo-Twinkie. One writer, from India, specified using two thick slices of white bread, slathering both with plenty of unsalted, softened butter, and sprinkling on either white or brown sugar. Well, as long as we're thinking of switching to brown sugar, I'm thinking, why not try sprinkling on some Tang, for a pseudo-orange-sponge-cake effect?