If you've never had sap straight from the tree, you'll be astonished at what it tastes like: nothing! It looks and tastes like water with the barely a hint of sweetness to it. Apparently, sap is 75% water, so it takes 4 gallons of the stuff to make 1 gallon of sweet, gooey syrup. If you have a chance to cruise this batch of pics,
|Running of the Maple Syrup|
you can see the syrup in its various stages - it starts out clear, and it's the cooking down of the stuff that gives it its familiar amber color. And the smell...Cooking down maple syrup smells like a campfire with an occasional whiff of mapleness. So good. It was a very cool experience and hopefully within a couple of weeks we can taste the finished product. I really hope that happens, because I feel that that would redeem our Saturday morning breakfast of pancakes with watery, maple-free Hungry Jack syrup *hangs head in shame.*
Speaking of breakfast, even since getting on the preggo train I've cut coffee out completely. It wasn't an easy task, but being spooked by the possible side-effects of caffeine on pregnancy made it doable. I accepted the fact that decaf was my fate for the next 9 months, and to make it more bearable I went for flavored decaf coffees loaded with sugar to mask what I was sure was the unsavory truth of the taste of decaf coffee.
But after 17 weeks of having my Sunday morning cinnamon rolls without that nice, bitter balance of coffee I felt something had to be done. So, I wandered into an unfamiliar section of the coffee and tea aisle: decaf, instant, plain coffee. Apparently, I've gotten pregnancy dyslexia (is that a thing?), because I picked up a container of this thinking it said "Barely Coffee," which isn't really that wrong, but it's not exactly right, either.