Subj : Maple Syrple
To   : Dave Drum
From : Ruth Haffly
Date : Mon Jun 30 2025 14:18:58

Hi Dave,

 DD> Your P-nut butter dislike is rooted in the same source as my extreme
 DD> prejudice against bologna. The dreaded overdose.

 RH> A bologna sandwich was a treat, once we convinced my mom to put mustard
 RH> on it instead of butter. A slice of cheese would have been a nice
 RH> addition also but the cheese had to be saved for another alternative to
 RH> pb&j sandwich. Of course all sandwiches were on cheap white bread.

 DD> White bread - a triumph of marketing. Back in the day rustic breads
 DD> were whole grain, ground on site, flour. White bread was for the "rich
 DD> folks".

Even then it wasn't an every day bread.


 DD> We had, and used a hammer-mill as well as a wind-deiven stone stone
 DD> mill. When my grand-dad made whole wheat bread it was, most assuredly,
 DD> whole grain whole whesat.

We have had a mill for almost 20 years and grind our own wheat, rye,
etc. Don't do corn as I don't use much corn meal so when I do need it,
I'll buy a small bag of it.


 DD> I'll bet my grandmother heaved a big sigh of relief when Holsum Bread
 DD> in St. Louis (50 miles away) began selling pre-sliced, wrapped loaves
 DD> of
 DD> bread in 1928. I wasn't there to see it. But, I know haw she worked.

Yes, it is a bit of work to make bread, especially by hand (I now use my
KA mixer) as I used to do 8 loaves at a time. Mixer only does 2 but it
saves a lot of wear & tear on my hands and wrists.


 DD> https://www.theroute-66.com/funks-grove.html

 DD> I've made the stop and the tour. But none of my souvenirs involve
 DD> syrup.

 RH> You have mentioned it to me several times. One of these days when we're
 RH> either going or coming from out west, we'll have to stop and pick up
 RH> some maple goodies. Looks like our church mission trips to VT are now a
 RH> thing of the past; we merged with another (larger) church a few months
 RH> ago. Their mission trip focus is on New Hampshire where a former member
 RH> couple is in mission work.

 DD> It's a neat place even if I'm not a fan of their claim to fame.

 RH> We'll have to stop some time--how close is it to I-70 or I-80? They're
 RH> the main ones we take cross country heading toward home or Utah, for AZ
 RH> we go I-40/I-10.

 DD> If you're coming from visiting ikn New York state Funk's Grove is just
 DD> about half-2way between I-80 and I-70 on  I-55. Leaving from Wake
 DD> Forest it would be faaaaar "out of route" for a visit.

OK, something to consider, depending on our route. We usually don't go
westward from NY; this last trip was an exception as we had the events
in NY ahead of the others.

 DD> As I don't take anything in my coffee. And only lemon (very
 DD> occasionally) in my tea it would last quite a while until the
 DD> panquakes or waffles made an appearance.

 RH> I use stevia in my tea; the green packets sweeten it just right.

 DD> Fortunalety I am well controlled enough that I can aschew the fake
 DD> sugar (except in soda). But I do use it if making things for others
 DD> ....

I use it straight in a few things, sometimes will do half and half,
stevia and sugar for baking. The stevia for baking measures the same as
sugar but we found that using all stevia would leave a bitter after
taste. Cutting it half and half with sugar didn't leave the aftertaste
and reduced the carbs by a good amount.


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


.... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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