Subj : Re: Maple Syrple
To : Ruth Haffly
From : Dave Drum
Date : Mon Jun 30 2025 06:44:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> There are a lot of maple flavoured things out there and available to
DD> eat. So, apparently, I'm in a minority of not liking the stuff.
RH> Seems to be so, but then too, we can't all like the same things. Most
RH> people like peanut butter but I have an extreme dislike of it. A lot of
RH> people drink coffee but not so many (Americans) prefer tea, me being
RH> one of the latter group.
DD> Your P-nut butter dislike is rooted in the same source as my extreme
DD> prejudice against bologna. The dreaded overdose.
RH> A bologna sandwich was a treat, once we convinced my mom to put mustard
RH> on it instead of butter. A slice of cheese would have been a nice
RH> addition also but the cheese had to be saved for another alternative to
RH> pb&j sandwich. Of course all sandwiches were on cheap white bread.
White bread - a triumph of marketing. Back in the day rustic breads were
whole grain, ground on site, flour. White bread was for the "rich folks".
We had, and used a hammer-mill as well as a wind-deiven stone stone mill.
When my grand-dad made whole wheat bread it was, most assuredly, whole
grain whole whesat.
I'll bet my grandmother heaved a big sigh of relief when Holsum Bread in
St. Louis (50 miles away) began selling pre-sliced, wrapped loaves of
bread in 1928. I wasn't there to see it. But, I know haw she worked. Bv)=
DD>
https://www.theroute-66.com/funks-grove.html
DD> I've made the stop and the tour. But none of my souvenirs involve
DD> syrup.
RH> You have mentioned it to me several times. One of these days when we're
RH> either going or coming from out west, we'll have to stop and pick up
RH> some maple goodies. Looks like our church mission trips to VT are now a
RH> thing of the past; we merged with another (larger) church a few months
RH> ago. Their mission trip focus is on New Hampshire where a former member
RH> couple is in mission work.
DD> It's a neat place even if I'm not a fan of their claim to fame.
RH> We'll have to stop some time--how close is it to I-70 or I-80? They're
RH> the main ones we take cross country heading toward home or Utah, for AZ
RH> we go I-40/I-10.
If you're coming from visiting ikn New York state Funk's Grove is just
about half-2way between I-80 and I-70 on I-55. Leaving from Wake Forest
it would be faaaaar "out of route" for a visit.
RH> He can tolerate small amounts of sorgum. His mom had a small jug of it
RH> several years ago when she and Dad were getting ready to move into
RH> assisted living. We were helping her clean out the place where they had
RH> been living and came across the jug; it came home with us as well as a
RH> number of spices that went right into our freezer until the in use ones
RH> had been used up. The sorgum is now gone, mostly into Steve's coffee.
DD> As I don't take anything in my coffee. And only lemon (very
DD> occasionally) in my tea it would last quite a while until the
DD> panquakes or waffles made an appearance.
RH> I use stevia in my tea; the green packets sweeten it just right.
Fortunalety I am well controlled enough that I can aschew the fake sugar
(except in soda). But I do use it if making things for others ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cranberry-Orange Relish
Categories: Five, Fruit, Citrus, Salads
Yield: 8 Servings
2 md Navel oranges
6 c Cranberries
2 1/2 c Sugar-twin
Cut unpeeled oranges into eighths.
Place orange, cranberries and sugar in food processor or
blender and grind.
Refrigerate for several hours to blend flavors.
Store covered in refrigerator.
I took this to the family Holiday dinner at my brother's
house last Winter Solstice celebration (2009). It was a
hit - especially with the diabetics. Can also be made with
real sugar - but, your diabetic family members won't be
able to take part and praise your expertise.
From:
http://www.recipesource.com
Uncle Dirty Dave's Kitchen
MMMMM
... "Familiarity breeds contempt - and children." -- Mark Twain
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