Subj : Maple syrup
To : JIM WELLER
From : Ruth Haffly
Date : Thu Jul 14 2022 14:20:47
Hi Jim,
-=> Quoting Ruth Haffly to Shawn Highfield <=-
RH> While in Vermont, we picked up a gallon of robust maple syrup
JW> Robust is essentially the old late season grade B, my favourite style.
JW> 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.
JW> Fore the others here, the old and new grades are well defined here:
JW>
https://www.puremaplefromcanada.com/about/grades/
RH> We also enjoyed several maple creemees.
JW> I have never liked soft serve ice milk. But I did like and sometimes
JW> still make my mother's favourite ice cream sundae: a bowl of good
JW> quality vanilla ice cream covered in sliced bananas, chopped walnut
JW> 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
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