Thursday, May 16, 2013

More Than Makeshift Maple


Maple syrup is a big topic in our house. T uses it to teach his students about prices and quality. I use it as a condiment alongside honey, mustard, and butter; atop waffles and pancakes; and as a sugar substitute in baking. Maple syrup is adaptive and I am grateful that this year's odd spring weather offset last year's poor maple harvest.

Over at Called to the Table today is a description of a recent encounter I had with a Mrs. Butterworth kid, and two maple recipes.

No comments: