Subj : Maple syrup
To   : JIM WELLER
From : Ruth Haffly
Date : Thu Jul 14 2022 14:20:47

Hi Jim,

-=> Quoting Ruth Haffly to Shawn Highfield <=-

 RH> While in Vermont, we picked up a gallon of robust maple syrup

 JW> Robust is essentially the old late season grade B, my favourite style.
 JW> The new nomenclature help it get a better price in the marketplace.

IIRC, according to the labels I saw at Morse Farms, this was third on
the scale of darkness, only one below it and 2 (?) above it. I may not
have seen/proccessed what I saw accurately as I was in the depths of the
bronchitis and associated brain fog.


 JW> Fore the others here, the old and new grades are well defined here:

 JW> https://www.puremaplefromcanada.com/about/grades/

 RH> We also enjoyed several maple creemees.

 JW> I have never liked soft serve ice milk. But I did like and sometimes
 JW> still make my mother's favourite ice cream sundae: a bowl of good
 JW> quality vanilla ice cream covered in sliced bananas, chopped walnut
 JW> pieces and then drizzled with maple syrup.

Steve would enjoy that; I'm not so nuts about nuts in things. Favorites
are macadamias and cashews, roasted (honey roasted also) and a pinch of
salt. Also, chocolate coated macadamias. (G). But to get back--we're
friends with a couple planting a church in Chelsea, VT, about 20 minutes
from where we base in Washington. Next to the building they've converted
into a church house is an old general store; they make limited flavors
(about 6-8) of ice cream in their basement. Steve has enjoyed their
maple walnut several times when we've gone to Chelsea. I had the
peppermint stick last time; it was mostly vanilla with some peppermint
candy crushed into it. Could have used a lot more peppermint, IMO.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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