Thursday, October 13, 2011
The other day Mary and Julia Ellen accompanied me to the local grocery store to stock the pantry and fridge in our new home. As we were standing in front of the syrup selections Mary and I discussed the price difference between maple syrup and the commercial brands of "syrup." We decided to conduct a taste test comparison and see if boiled tree sap tastes 3 times better than the fake stuff, since it costs over 3 times as much. After reading a book last week about where our food comes from, which dedicates a chapter to the effort in making maple syrup I was eager to pour the real thing on my pancakes. I figured I shouldn't live in Maine, one of the top maples syrup producing states and NOT use it, but at $30 a quart, I've stuck with Log Cabin, which only contains about 2% syrup. So, last night I made pancakes for supper. Each child cut their 12" round in half and, after pouring from each bottle on top, they tasted the difference between "real" and "fake." Everyone agreed that the maple syrup side was much tastier. With 6 kids who love to drench their pancakes and waffles with sweet syrup, I might have to mix the two to stretch it, but we will still be supporting a local industry and eating better tasting pancakes.