• Maple syrup

    From JIM WELLER@1:135/392 to RUTH HAFFLY on Tuesday, July 12, 2022 22:48:00
    Quoting Ruth Haffly to Shawn Highfield <=-

    While in Vermont, we picked up a gallon of robust maple syrup

    Robust is essentially the old late season grade B, my favourite style.
    The new nomenclature help it get a better price in the marketplace.

    Fore the others here, the old and new grades are well defined here:

    https://www.puremaplefromcanada.com/about/grades/

    We also enjoyed several maple creemees.

    I have never liked soft serve ice milk. But I did like and sometimes
    still make my mother's favourite ice cream sundae: a bowl of good
    quality vanilla ice cream covered in sliced bananas, chopped walnut
    pieces and then drizzled with maple syrup.



    Cheers

    Jim


    ... It tastes like 1955

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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Thursday, July 14, 2022 14:20:47
    Hi Jim,

    Quoting Ruth Haffly to Shawn Highfield <=-

    While in Vermont, we picked up a gallon of robust maple syrup

    Robust is essentially the old late season grade B, my favourite style.
    The new nomenclature help it get a better price in the marketplace.

    IIRC, according to the labels I saw at Morse Farms, this was third on
    the scale of darkness, only one below it and 2 (?) above it. I may not
    have seen/proccessed what I saw accurately as I was in the depths of the bronchitis and associated brain fog.


    Fore the others here, the old and new grades are well defined here:

    https://www.puremaplefromcanada.com/about/grades/

    We also enjoyed several maple creemees.

    I have never liked soft serve ice milk. But I did like and sometimes
    still make my mother's favourite ice cream sundae: a bowl of good
    quality vanilla ice cream covered in sliced bananas, chopped walnut
    pieces and then drizzled with maple syrup.

    Steve would enjoy that; I'm not so nuts about nuts in things. Favorites
    are macadamias and cashews, roasted (honey roasted also) and a pinch of
    salt. Also, chocolate coated macadamias. (G). But to get back--we're
    friends with a couple planting a church in Chelsea, VT, about 20 minutes
    from where we base in Washington. Next to the building they've converted
    into a church house is an old general store; they make limited flavors
    (about 6-8) of ice cream in their basement. Steve has enjoyed their
    maple walnut several times when we've gone to Chelsea. I had the
    peppermint stick last time; it was mostly vanilla with some peppermint
    candy crushed into it. Could have used a lot more peppermint, IMO.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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