Nothing goes better with pancakes than maple syrup. If you’re looking for a great pancake recipe check out this one for Blueberry Cornmeal Pancakes. Maple syrup comes from the sap of a maple tree. Maple trees grow in cool climates so are found in abundance in places like the northeast, specifically Vermont and up the coast into Canada. Maple trees are tapped for this sap and then it is refined into concentrated syrup.
I have been looking for the perfect maple syrup to add to our marketplace. While I have been checking out different syrups, I’ve done some research into what makes maple syrup special. Maple syrup is graded according to different scales in the US, Canada and Vermont. All scales base their ratings on the density and translucency of the syrup. The restrictions for something to be called maple are stricter in the US and even more so in Vermont. The highest rating is Grade A which means the syrup either has a golden color and delicate taste, an amber color and rich taste, a dark color and robust taste or a very dark color and strong taste. To be classified as Grade A a syrup must also have a consistent color, no off-flavor and be free from sediment. Darker syrups have a stronger flavor and are often used in cooking where as the lighter color syrups are used for pancakes as I described above.
I am looking for a Grade A Maple Syrup made by a small producer which also tastes just right on pancakes. Luckily, you don’t have to go far from New York City to try a wide variety of syrups. I’ve tasted syrups from glass bottles and syrups aged in barrels. I’ve tasted light syrups and dark syrups. It has been difficult but I think I’m narrowing in on the ONE! Stay tuned from more information on the latest sweet addition to our line up. There will be a big announcement here and also across our social media accounts. Be sure to follow us on Facebook, Instagram & Pinterest so you don’t miss out.
We’ve turned the calendar to September, the kids have started school(finally!) and the weather is starting to cool off a bit. The transition from care-free summer to the structured school year has begun. I used to think of myself as a very organized person, but those days might be far behind me. Now that I am a mother of three, a wife and a business owner I find I need to work a little more at keeping everyone (including myself) on task and in the right place at the right time. Here are some of my tricks to keeping up with it all and please, please, please share your tricks in the comments below.
REMINDERS: The iPhone is a fantastic thing when it comes to needing something to remind you when you need to pay your bills and about other items on your to-do list. I have a monthly reminder for all the bills that need to get paid and I put EVERYTHING on the calendar from dinner dates to my kid’s classes along with birthdays and anniversaries too. It is easy to set a recurring event, so something will pop up daily, weekly, monthly or annually.
LISTS: From grocery lists to shopping lists to to-do lists, I write everything down. Sometimes a task goes from a reminder to a list but at least I am thinking about it again and again until it gets crossed off. This is also a trick I use to keep my kids from wanting everything at the store, if it isn’t on our shopping list then we aren’t going home with it.
TEAMWORK: While it would be nice if I could give everyone my undivided attention it just isn’t possible. Building a team of people I trust allows me to be a part of it all. I learned early on in my career that it is important to lead by example and I find this just as important at home (changing poopy diapers is no one’s favorite task) as it is at the shop. I may have nominated myself as team captain but I the support I receive is amazing.
My reminder just went off to post the weekly blog post. Maybe I am one step ahead, at least for this week!