Rose is Rose by Don Wimmer and Pat Brady for February 12, 2023

The anticipation is half of the wonderful taste of the maple syrup. Yummy.

How sweet!

40 gallons of sap to produce 1 gallon of syrup. Maybe the work makes it sweeter? A local park uses reverse osmosis equipment to quadruple the sugar content of the sap before boiling down in its open, wood fired evaporator.

Meemaw can do everything.

Canada has a Strategic Maple Syrup Reserve….

Is the sap running anywhere in the USA yet? And that raises the question, can you make a descent syrup from any trees in Florida or S. California?

“We boil and boil and boil it all day long. ’Til ninety-seven percent of water evaporates, just like this song…”

My down-the-road neighbour taps all the maples on our road (around 40 or so), leaves a little jug at everybody’s mail box in the Spring. Thank you, Mr. D : )

It’s been a loooong time since I had maple surple. I think it came in a little tin log cabin.

Roses are red, violets are purple. Sugar is sweet and so’s maple surple. — from Roger Miller.

She’s not wrong. It requires a RIDICULOUS amount of sap, and plenty of hard work, but after real maple syrup, going back to Log Cabin is almost too sad to deal with.

Meemaw deserves an awful amount of credit for all her work.

Let’s not discount your wonderful Meemaw and her loving hard work.

tomorrow they visit MeeMaw’s other still

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Oh yes, but they can’t blend flavors like MeeMaw.

My grandfather was doing it the Meemaw’s way. It is the only thing I miss about him

I have a picture of my youngest daughter (6) watching a sugar maple drip sap into the bucket. You could just make out the very faintest scent of the maple in it….