To B or not To B

In contemplating the present opening prospects in human affairs, I am led to expect that a material part of the general happiness which heaven seems to have prepared for mankind will be derived from the manufacture and general use of Maple Sugar - Letter to Thomas Jefferson from Benjamin Rush, August 19, 1791

I have long proclaimed to the world my adoration for that true nectar of the Olympian Gods, that Elixir of Life, known as Grade B Maple Syrup.  I was introduced to it on our first of what became an annual family Syrup pilgrimage. That first tour started at Maple Glen Sugar House in Gowanda, a location that is also where I learned not to follow my wife's directions.

The Spice Shelf

Variety's the very spice of life, That gives it all its flavour. - William Cowper

The Spice Shelf is a random selection from amongst the useless potpourri that inhabit my skull.

One of the adjustments I had to make when I first made Buffalo my home, more jarring than adjusting to the needless insertion of the article “the” before route numbers,  was comprehending that it was a far more Catholic place then any place I had lived before. This is not said in judgment, but rather as an observation of reality. News of the Church lives on the front page of the newspaper, and the Friday Fish Fry has achieved totemic proportions.

Local Gems II

This past weekend was the annual Maple Weekend in New York State, always a great family event. While most people think of Vermont (or Quebec) when they think of Maple Syrup, New York is the third largest producer in the US. The focal point of syrup production is Wyoming County, but there are some very good (and friendly) ones here in Erie County.

We started our day at Maple Glen Sugar House. It was our second visit there. The first time we visited, we had screwed up the date for Maple Weekend, but ended up getting a very personal tour. They did a good job with the crowds, but we really liked the personal touch. I think we'd like to take them up on a private tour again, though we did score the last quart of Grade B they had for sale - we prefer it, especially for cooking.

Our next stop was Kist Maple Syrup in Colden. Another warm welcome, and a promise that with a call, we can score some more Grade B in the off season. Good people to know!

The last stop was one of the newer Sugar Shacks - the Smith Maple Farm in Hamburg. Carl and Bridget were great hosts, with great humor, and their farm is on the site of the famous 1824 murder of John Love. They also brew a very light, tasty Grade A syrup. The girls declared it YUM!

Having finished the tour, we treated ourselves to a meal worth repeating at the Coyote Cafe in Hamburg. On our way out of town, we stumbled upon a gem: The Crazy4Bookz store on Main Street. What a great find for lovers of used books - especially used cookbooks. Hey, I scored a first edition of The French Menu Cookbook by Richard Olney.

What a great day.

PS. Maple syrup is great on cornbread, and think a maple-chipotle glaze for ribs . . .

In the photo above: Maple sugar for home-made bacon, Grade A Light Amber, Grade A Medium Amber, Grade B.

Below, My toothless wonders, and some shots of various syrup making processes.