Comments on: Weekend Outing: The Making of Maple Syrup

By: Kate

Kate — Thu, 17 Mar 2011 16:42:41 +0000

Your house sounds so much like my own. There’s syrup for everyone else, but my husband will ONLY use log cabin light.

By: Sarah Caron

Sarah Caron — Thu, 17 Mar 2011 14:00:07 +0000

Jean, Grade B is my favorite too! In fact, I bought the biggest crock of it they had when we were at the farm.

By: Jean | Delightful Repast

Jean | Delightful Repast — Thu, 17 Mar 2011 13:58:40 +0000

Sarah, this is a food-related outing I would love to take! We are a real maple syrup household. Thanks for sharing the process. I prefer Grade B. Which do you prefer?

By: Joanne

Joanne — Thu, 17 Mar 2011 11:53:47 +0000

How cool! I think it’s so fun to see where foods come from and really gives you a sense of the quality of the ingredients you’re using…and a deeper appreciation for them! We grew up on imitation syrup but now I’m a real syrup girl all the way!

By: Rivki Locker (Ordinary Blogger)

Rivki Locker (Ordinary Blogger) — Thu, 17 Mar 2011 02:57:29 +0000

This is SO cool. We eat lots of maple syrup, not just on pancakes and french toast, but also in breads and drinks. This winter I discovered the best hot chocolate recipe. I warm a cup of milk in the microwave and then mix in a teaspoon of dutch cocoa and 1.5 teaspoons of maple syrup. Wow. Thanks for this post.