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Our food shelf says the same thing: they are not allowed to give out foods that are more than one year past the expiration date.
Pizza tonight!
So sorry about this, Joan. But of course you can handle it, you're a tough lady and you have a great supporter!
The new grading system was actually initiated by maple sugarers, with the intention of standardizing the grades. I'm not so sure it worked, it's very vague wording, like what is "robust" or "delicate"? Reputable syrup producers use grading kits to compare their syrups. These are tiny glass bottles of syrup in wood frames, and when held up to the light next to a sample bottle of newly made syrup, the color differences show up nicely and the new syrup can be more accurately labeled. Taste, of course, is still up to the taste-tester! I think as producers and users get used to the new wording, we will stop using the "B" word; but centuries old habits die slowly.
kimbob, most people around here still call it B also! And that is the grade most Vermonters use. We sometimes have blueberry pancakes and sausages for dinner. My Mom used to put a slice of bread in a bowl and pour syrup over it -- and then eat it!! I have to admit that I don't care for maple syrup, it's way too sweet. But I do appreciate the subtle flavor it lends to baked goods.
cwc, I thought I posted a message to you soon after you posted, but I cannot find it now. Yes, I love Square, and use it in my sister's business - not only for processing payment but also for inventory, sales highs and lows, etc. For some reason, my husband no longer uses it, I don't know why. I hope you like the syrup. Let us know when you receive it, and how you use it. Yesterday I made maple cornbread, being a southern gal, I guess you probably don't use syrup (or sugar!) in yours. I thought it was a bit too sweet.
Kimbob, yours is on the way. You probably can't find Grade B syrup because the International Syrup Institute (not sure that is exactly the wording) and the USDA in 2015 changed the syrup grading system, and there is no longer a Grade B. It is all described by it's color and taste, and is all Grade A, except for the processing (commercial) syrup. What was B is now Grade A Amber - dark color, robust taste. So look for that labeling.
Today I made a dozen hot dog buns, to stock the freezer.
Yesterday I made a blueberry cobbler. I've now tossed out the recipe, because it in very incorrect. The dough mixed up very soupy, and although I added a lot of flour, I didn't get it the "bisquity" stage. Flavor is good, however, and we will eat it with it's very soft, tender, cakey dough.Sorry you've not felt well, Joan, and glad you're on the road to recovery now.
Our dinner Saturday night was chicken thighs on the grill, squash, and green salad. And my husband had a baked sweet potato, too. I froze the rest of huge buttercup squash; this year it is the most flavorful we've ever grown.
Thanks for that information, Joan. I'm going to try it after my next grocery shopping trip.
Our dinner tonight was ribs on the grill (it got up to 72* this afternoon!!), brussels sprouts, and buttercup squash.
Today I made buns to put in the freezer and pull out to go with soup meals. I used a regular AP bread recipe, then rolled it out into rectangle. I brushed it with olive oil, sprinkled on my Greek seasoning and roasted garlic, and shredded Cabot sharp cheddar. Rolled it up, sliced, and baked in muffin tins. It needs a little something. I think next time I'll add some herbs/spices directly into the dough.
Joan, I love pimento cheese (but born and raised in Vermont!) and have tried making it several times, never successfully however. Just didn't taste right. I think Southern ladies must have a secret ingredient. And the stores around here seem to stock it only at Christmas time; I don't understand why because I've never seen it on Christmas menus.
I'm going to join ItalianCook at BakerAunt's table!!
Our dinner was kielbase and fried potatoes and onions, with leftover bean salad and cole slaw.
Most of KABC's recipes are given in both volume and weight measures -- there is an option to click on the posting to choose your preferred method. However, their older recipes are mostly only in volume.
Thanks, BakerAunt, for reminding us it is now KABC. I hate to admit it is difficult for this old dog to learn new tricks.
KAF also posted a rye cookie recipe and blog that looks interesting. Rye bread is my favorite, and I make a lot of it. I often add some rye to other bread doughs, which produces a more complex flavor, but certainly not a definitive rye flavor. KAF has a lot of rye bread recipes, and I've probably tried all of them, but by now, I've also tweaked all of them quite a bit!
Hi Skeptic! I hope you like our syrup, and am eager to hear what think about it. Yes, it will keep indefinitely, although most retailers say it should be used within 2 years. My husband recommends storing it in a cool, dark space, so your basement would be a good spot for it long-term. OF course, once opened, it needs to be refrigerated.
If you are looking for recipes, here's my recipe for Maple Vinaigrette: 1/4 cup maple syrup, 1/4 cup cider vinegar, 3/4 cup oil, 1 teaspoon dry mustard powder, 1/2 teaspoon paprika, salt, pepper. You can add whatever additional herbs/spices you like to it.
Use your favorite cheesecake recipe for a delicate maple flavor. Just sub in maple syrup for the sugar, using the same amount, usually around 3/4 - 1 cup per recipe that calls for 4 eggs, 4 8-ounce cream cheese blocks, etc. And a drizzle of syrup when serving just takes it over the top! Do the same substitution for scones, and when the scones are hot out of the oven, brush them with syrup. I find the 1:1 substitution generally works fine. If I use it in bread, I use 2 tablespoons, but that does not add much flavor. I'm thinking about trying a maple pecan pie for Thanksgiving dinner. I'm not sure even my husband is going to want that, although pecan pie is his most favorite dessert!
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