Global warming hits home!
 

According to this article, our :cakes: are going to be in trouble!:eek:

I thought this might be a story relating back to a certain iasw cruise :eek:

Worst headline ever. :rolleyes: I know it's supposed to be funny but lordy lou...

I was just thinking about maple sugaring the other day! It's that time of year, but we've had such strange weather that I was wondering how the sap was flowing. It takes below freezing nights and warmer days for ideal conditions. We've only just gotten above freezing this week.

I may go to this place in the next couple of weekends to get my fresh syrup. Mmmmm, pancakes... :cakes:

I don't use syrup... So it won't affect my :cakes:

Yah hey, you betcha we make our own maple syrup.
 

No one's tapping here yet and probably won't for a couple of weeks.

Wow Helen, I didn't realise we had Maple production on the West Coast! Cool!

My wife's family in New England use to make syrup, but alsas, they've all sold their land and retiered from the yearly ritual which took a week of 24/7 work.

I still get a gallon of the stuff shipped to me every year but it's store bought now. The grades decline as the syrup is shipped to the west, so when they buy it out there it's much better (less sulphury and bitter tasting).

Of course I'll still have my :cakes: with the artificial stuff if needed!

I'm up in da Nort' Woods of Wisconsin, youbetchahey.

:eek:

What the hell is wrong with you?!?

Butter and powdered sugar is best for pancakes (and french toast). Maybe a tad of jam.

Syrup is too sweet, though I'll use it if nothing else is available.

Blame my parents. They never used it, so I grew up not using it. I just never aquired the taste.

ETA... I'm suddenly craving sourdough pancakes.

I hate syrup. It makes everything all mushy and icky. Butter only please.

I like jam on my pancakes. Preferably homemade jam.

In our house, we used Log Cabin "Maple Syrup". When I finally tasted the real thing, it was a little shocking. I think I still prefer the fake stuff.