My Mom just got some gourmet honey, one that does not crystallize (very strange, and it tastes like butter), because she is in the high-end food business.
I love my Orange Blossom honey, but
these... I
could get used to, on someone else's dime.
Maple on my morning, or late night, oats with dried cranberries, banana and walnuts... just
good!
Quote:
Originally Posted by Urbane Guerrilla
Sugar maples need a snowy winter, and the Ozzies just plain aren't in the right latitudes for the climate band sugar maples are adapted to.
I'm kind of surprised the Russians don't grow any. They've got deciduous forest.
The grade will be given on the bottle. Grade B runs darker color than Grade A of any variation, which tends toward the colors of blend whisky, or of rums. Whenever possible, B is what I get.
Fobble, that's... awfully strange. French toast is about my favorite, and real maple syrup surely satisfies the palate as no other attempt at syrup does.
Now what Australians do with pancakes is pretty novel in American eyes -- one bright day in Perth W.A. I had beef potpie all over a short stack of pancakes for lunch.
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We like to put yogurt and preserves on ours sometimes. It is very yummy.
I bet I could trade some tree-ripened (not that gassed, tasteless crap you get in your stores) oranges, tangerines and grapefruit for some... hmmmm?