Over the years I’ve developed quite a few strange habits. One of these habits is taking big spoonfuls of maple syrup from time to time. I picked up this habit on spring break with the cycling team when I needed a quick, post-ride pick me up and couldn’t find anything vegan in the house besides a jar of maple syrup we’d dragged all the way down from New Hampshire with us.
As strange as it may sound, it worked. And while it’s not like I do it every day, it’s pretty much become “one of those things” in my life. Maple syrup is great for baking, so it’s always good to keep some around, and it really adds a distinct flavour to just about anything. From cookies to frozen waffles toasted on a George Foreman grill, just about anything is good with maple syrup.
Just be sure to get the good stuff. Don’t bother with the artificially coloured corn syrup in a bottle shaped like and old lady, that’s not maple syrup. The stuff in the picture is the good stuff. Pure, organic, and straight from a tree local to me in Vermont.
I may know a few people who tap their own trees, but no, I’m not a shill of the maple syrup lobby. This stuff is just good. And there’s no reason to quit! So, obviously, I’m a little obsessed. Does anyone else feel similarly about maple syrup?
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Maple syrup rocks! I have a friend who is from Maine who brings back the good stuff once a year or so. It is so hard to find really good maple syrup down here in AZ that doesn’t cost a million dollars at a specialty store. I am too cheap to bake with it but I love to bake with maple sugar.
[...] The other day I rediscovered one of the best things in life: frozen waffles. It’s been a long time since the eggo waffle days of my youth, but I certainly feel a little nostalgia when I slap one on the George Foreman grille and dress it up with some maple syrup. [...]
I love maple syrup. I live in Nova Scotia and the stuff here in incredible. I use it sometimes to make granola instead of agave nectar when I want a more prominent flavour.