Just plain maple syrup. Smells terrific – it would make a great perfume, wouldn’t it? Has a nice weight on the tongue, feels like real food. Not incredibly sweet, and yet it has a hearty, rich flavor.
I’m actually not big on pancakes and French toast, that kind of almost-all-grain meal. About an hour later, I feel like I could eat everything in the house. I am just plain hungry, when I know I’m not. Too uncomfortable a feeling. So I am likely to use a bit of maple syrup as a flavoring for my favorite hemp granola. And on my most recent favorite – polenta, cut in slices and baked. Then tons of butter (it is so good for us!) and that slow flowing maple syrup. Often, that’s a side dish to brunch/lunch/dinner.
And, of course – it’s all organic. The maple syrup, the polenta, the butter, the hot green tea I’m probably drinking with all of it. Another tip: I have always heard that U.S. Grade B maple syrup is just as good, if not better, than U.S. Grade A. I like the darker color. And I haven’t really noticed a difference in flavor. Plus the 12.7 ounce bottle of certified Grade B organic syrup I bought last week was over $5 less than the Grade A.
A world that includes maple syrup is a pretty good world, isn’t it? Aaaahhhhhh!