Pickles by Brian Crane for July 25, 2010

Go for it Earl! You’re supporting the economy by buying the syrup and keeping the maple tree farmers in business.

Earl, it DOES seem like home-made Belgian waffles would be in order…

Qiut worrying and eat your waffles Earl.

This give new meaning to the term “waffling”.

Keep it up Earl. It has the makings of a great diet.

Feel guilty about all the egg trees they had to cut down to make the Eggo , if you want.

Making maple syrup is a glorious hot process and you just stick a spout in a tree hang a bucket, take the sap and boil it down. Locals have a “plant” we can tour. The tree never objects and the insects and bees get a treat they can sometimes steal. Love it, Earl. You’re employing farm help and helping the …ah, Mexican economy. :-)

They have sugar maple trees in Mexico?

If I want maple syrup, I only eat the real thing. If I want waffles, I make them from scratch. Having said that, I prefer chokecherry syrup, but since I rarely eat waffles anymore everything I just said is irrelevant. Of course most things that I say usually are.

Irrelevant folks gotta stick together!

I once mentioned a mishap with waffles to a friend who remarked “what can go wrong with a toaster”. I had to explain the whole idea of making waffles from scratch (I didn’t brush oil on the waffle iron and everything got stuck).

You don’t kill the tree to make maple syrup. Or not to my knowledge?

sorta like putting a new ferrari floor mat in your powder blue, smoke belching ‘60 ford pinto

The adage is: Paint on a pig.

I rather use Mrs. Butterworth syrup with a lot of flavored butter instead of regular maple syrup for the Eggo waffles!

I think the best thing about New England maple syrup is it keeps forever as a gift for the “Oh, I didn’t know you were coming” guest.. Slap a bow on and it looks like you really cared.

The ethical question is “Eggo Waffles.”

Insects and bees are around when they tap the trees??? Don’t think so.

Maple trees are tapped for their sap when temperatures alternate between freezing and thawing, generally around February to late March, depending on the climate of their geographical location.