Well, for once and all, actually, 140 characters is pretty darn short and I like to take my time getting to the point sometimes. Like tonight: Reading about maple syrup- and it is tapping time in Litchfield County. Do you know there are 6 grades? Ranging from Fancy or Grade A all the way to Grade c with lights and mediums in between. Who knew that the true Vermonter prefers the lighter grades, while I, personally, like the darker and heavier and more flavorful grade B. I like to taste the maple flavor.

The British apparently learned sugaring from the native Indians who had been at it for possibly thousands of years. Tapping the tree is the easy part. The hard part is cutting the wood and feeing the fire to boil the sap down from 40 gallons to 1. It’s a labor of love, I’d say. No wonder it’s so expensive.

So, here is a great recipe we should have had yesterday when we were being dumped with a foot of snow: a scoop of snow in a cup with maple syrup drizzled on top. Did I ever let my kids eat that when they were little, I can’t remember.

Another quick and easy maple syrup recipe from Angelica Home Kitchen Cookbook, by Leslie McEachern of Angelica Kitchen fame.


1 cup almonds (slivered (pecands, wlanuts or hazelnuts can be substitued)

2 TBS maple syrup

2 TBS maple sugar

Preheat oven to 350. In a small bowl, combine the nuts, maple syrup, and maple sugar. Mix well. Spread the maple-nut mix on a cookie sheet and bake for 30 minutes, stirring occasionally. Scrape the pralines onto a place, cool until crunchy.. Serve on pudding, pie, crunch alone, enjoy!