Maple Sugar Quotes

The world doesn't stop spinning because you're sad, and that's good; if it did, people would go around breaking hearts like they were sheets of maple sugar, just to keep the world exactly where it is. They'd make it out like it was a good thing, a few crying children in exchange for a peace that never falters or fades. We can be sad and we can be hurt and we can even be killed, but the world keeps turning, and the things we're supposed to do keep needing to be done.

Roses are red and violets are purple, sugar is sweet and so is maple surple.

Love makes you crazy. Love crawls into your brain and plays games with your neurons. All the things you thought you knew about yourself fly out the window when love flies in.

I use to believe in Santa Claus, the Easter Bunny, and Tom Cruise too.

And that's why I don't get to cry, I guess. Because they do. Because we're older but we're not the grown-ups who seem too far away to understand. I tuck that thought inside me, warm and small like balled hands inside hoodie pockets. Beneath the beech trees and sugar maples, feet crunching against dead leaves, I hope for strength. Because as much as I want to be the one crying, I want to be the kind of person someone can hold onto.

Sugar maple!" Mary-Todd Holt knelt over her husband. "Are you all right?" Eisenhower sat up, and egg-size lump blooming on his crown. "Of course I'm all right!" he managed, his words slurred. "You think a little insect can stop me?" Reagan was unconvinced. "I don't know, Dad. She brained you with a baseball bat!" "Hockey stick," Dan corrected. "Those could be your last words, brat–

Human males are fascinating creatures. No matter how old they get, the little boy never goes away.

I don't know what I was hoping for. Some small praise, I guess. A bit of encouragement. I didn't get it. Miss Parrish took me aside one day after school let out. She said she'd read my stories and found them morbid and dispiriting. She said literature was meant to uplift the heart and that a young woman such as myself ought to turn her mind to topics more cheerful and inspiring than lonely hermits and dead children. "Look around yourself, Mathilda," she said. "At the magnificence of nature. It should inspire joy and awe. Reverence. Respect. Beautiful thoughts and fine words." I had looked around. I'd seen all the things she'd spoken of and more besides. I'd seen a bear cub lift it's face to the drenching spring rains. And the sliver moon of winter, so high and blinding. I'd seen the crimson glory of a stand of sugar maples in autumn and the unspeakable stillness of a mountain lake at dawn. I'd seen them and loved them. But I'd also seen the dark of things. The starved carcasses of winter deer. The driving fury of a blizzard wind. And the gloom that broods under the pines always. Even on the brightest days.

Some people meditated. Some people ran laps around a track. When I was tense, I turned yarn into socks. Lots of socks. More socks than any sane woman with the standard-issue pair of feet could possibly use in a lifetime.

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

I had looked around. I'd seen all the things she'd spoken of and more besides. I'd seen a bear cub lift its face to the drenching spring rains. And the silver moon of winter, so high and blinding. I'd seen the crimson glory of a stand of sugar maples in autumn and the unspeakable stillness of a mountain lake at dawn. I'd seen them and loved them. But I'd also seen the dark of things. The starved carcasses of winter deer. The driving fury of a blizzard wind. And the gloom that broods under the pines always. Even on the brightest of days.

When I look at a pumpkin muffin, I see the brilliant orange glow of a sugar maple in its full autumnal glory. I see the crisp blue sky of October, so clear and restorative and reassuring. I see hayrides, and I feel Halloween just around the corner, kids dressed up in homemade costumes, bobbing for apples and awaiting trick or treat. I think of children dressed as Pilgrims in a pre-school parade, or a Thanksgiving feast, the bounty of harvest foods burdening a table with its goodness. I picture pumpkins at a farmer's market, piled happy and high, awaiting a new home where children will carve them into scary faces or mothers will bake them into a pie or stew.

Ox Cart Man In October of the year, he counts potatoes dug from the brown field, counting the seed, counting the cellar's portion out, and bags the rest on the cart's floor. He packs wool sheared in April, honey in combs, linen, leather tanned from deerhide, and vinegar in a barrel hoped by hand at the forge's fire. He walks by his ox's head, ten days to Portsmouth Market, and sells potatoes, and the bag that carried potatoes, flaxseed, birch brooms, maple sugar, goose feathers, yarn. When the cart is empty he sells the cart. When the cart is sold he sells the ox, harness and yoke, and walks home, his pockets heavy with the year's coin for salt and taxes, and at home by fire's light in November cold stitches new harness for next year's ox in the barn, and carves the yoke, and saws planks building the cart again.

And yet there is something oddly attractive about the crowded shop window with its piles of boxes and tins, and its Hallowe'en witches in darkest chocolate and colored straw, and plump marzipan pumpkins and maple-candy skulls just glimpsed beneath the half-closed shutter. There was a scent too- a smoky scent of apples and burnt sugar, vanilla and rum and cardamom and chocolate.

The Onondaga Nation schools recite the Thanksgiving Address, a river of words as old as the people themselves, known in Onondaga language as the Words That Come Before All Else. This ancient order of protocol sets gratitude as the highest priority. The gratitude is directed straight to the ones who share their gifts with the world. (excerpt) ‘Today we have gathered and when we look upon the faces around us we see that the cycles of life continue. We have been given the duty to live in balance and harmony with each other and all living things. So now let us bring our minds together as one as we give greetings and thanks to each other as People. Now our minds are one. We are thankful to our Mother the Earth, for she gives us everything that we need for life. She supports our feet as we walk about upon her. It gives us joy that she still continues to care for us, just as she has from the beginning of time. To our Mother, we send thanksgiving, love, and respect. Now our minds are one. We give thanks to all of the waters of the world for quenching our thirst, for providing strength and nurturing life for all beings. We know its power in many forms—waterfalls and rain, mists and streams, rivers and oceans, snow and ice. We are grateful that the waters are still here and meeting their responsibility to the rest of Creation. Can we agree that water is important to our lives and bring our minds together as one to send greetings and thanks to the Water? Now our minds are one. Standing around us we see all the Trees. The Earth has many families of Trees who each have their own instructions and uses. Some provide shelter and shade, others fruit and beauty and many useful gifts. The Maple is the leader of the trees, to recognize its gift of sugar when the People need it most. Many peoples of the world recognize a Tree as a symbol of peace and strength. With one mind we greet and thank the Tree life. Now our minds are one.

As the days continue to lengthen, and most signs of winter are gone, familiar songbirds return to the sugar bush, and the frogs in the lowlands begin to sing.

A man-stealing, failed wannabe New York fashionista

The fence is as strong now as it was the day we met. Barbed wire strewn between white picket fences and roughhewn poles.

The candy cap was a revelation to me: redolent with the smell of maple, marvelously silky and spongy in texture, earth and meaty and sweet. When you eat a candy cap, your skin smells like maple sugar. When you exercise after eating a candy cap, your sweat smells like maple sugar. When you make love after eating a candy cap . . . well, I leave that to your imagination, but . . . yes.

Oregon October, when the fields of timothy and rye-grass stubble are being burned, the sky itself catches fire. Flocks of wrens rush up from the red alder thickets like sparks kicked from a campfire, the salmon jumps again, and the river rolls molten and slow . . . Down river, from Andy’s Landing, a burned-off cedar snag held the sun spitted like an apple, hissing and dripping juices against a grill of Indian Summer clouds. All the hillside, all the drying Himalaya vine that lined the big river, and the sugar-maple trees farther up, burned a dark brick and over-lit red. The river split for the jump of a red-gilled silver salmon, then circled to mark the spot where it fell. Spoonbills shoveled at the crimson mud in the shallows, and dowitchers jumped from cattail to cattail, frantically crying “Kleek! Kleek!” as though the thin reeds were as hot as the pokers they resembled. Canvasback and brant flew south in small, fiery, faraway flocks. And in the shabby ruin of broken cornfields rooster ringnecks clashed together in battle so bright, so gleaming polished-copper bright, that the fields seemed to ring with their fighting. This is Hank’s bell.

Sifting through the sieve of branches, a dusting of sugar over the cereal of dead leaves. An inch of snow accumulated through the night: slow, slow confectioners' sugar coming down through the thick limbs of fir and maple and oak.

Grampa’s long beard was serving as a bookmark in a well-thumbed paperback with a Western-themed cover. I never knew what would catch Grampa’s fancy in the book department. He was as likely to be caught reading a gothic romantic suspense as he was a snowblower repair manual.

The leaves were half-gone now. The Norway maples still hung on to their yellow, but most of the orangey-red of the sugar maples had found their way to the ground, leaving behind the stark branches that seemed to hang like stuck-out arms and tiny fingers, skeletal and bleak.

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

The leaves on our little maple, all taken together, weigh thirty-five pounds. Every ounce therein must be pulled from the air or mined from the soil—and quickly—over the course of a few short months. From the atmosphere, a plant gains carbon dioxide, which it will make into sugar and pith. Thirty-five pounds of maple leaves may not taste sweet to you and me, but they actually contain enough sucrose to make three pecan pies, which is the sweetest thing that I can think of right now. The pithy skeleton within the leaves contains enough cellulose to make almost three hundred sheets of paper, which is about the number that I used to print out the manuscript for this book. Our

While he watched, a fresh breeze brushed against the big tulip trees, red oaks, sugar maples. Heavy branches rose and fell in slow motion, and a million leaves twisted on their stems, showing silver underneath. The forest was eerily animate, a gigantic green beast dreaming, its skin twitching and rippling. Not quite threatening, but powerful. Watchful.

We wanted to do French toast for the brunch, but acknowledged that it is a dangerous item for a special event where people might be dressed up. Patrick had an awesome recipe for the toast itself, using day-old Challah, melted vanilla ice cream as a main ingredient in the soaking liquid, and just a hint of sea salt. I had come up with an alternative to the sticky drippy-down-your-front maple syrup problem by mixing equal parts maple sugar and demerara sugar, and having him sprinkle this on top of the already-cooked French toast and doing a quick brûlée under the broiler; giving the toast a thin crackly maple sugar shell. All the sweet and smoky taste, nothing ruining your mother-in-law's favorite silk blouse.

Many say autumn is by far the most spectacular season in Lanark County. During these brief few weeks Mother Nature paints our landscape with her most vivid palette, colouring our trees with broad strokes of the richest crimsons, fiery oranges, and the sunniest yellows, leaving no doubt in anyone's mind that these sugar maples are the crown jewels of our forests.

Gingerbread Waffles ½ cup molasses 6 tbsp. oil 1 cup milk 2 beaten eggs   Mix together and add the following dry ingredients together in a separate bowl and then add to the liquid ingredients:   2 tsp. baking powder ½ tsp. baking soda 1 tsp. ginger (fresh is best) ½ tsp. cinnamon 4 tbsp. sugar 2 cups flour   Cook in a waffle iron for 4-6 minutes until golden brown. Serve with a lemon sauce or maple syrup.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Because it’s worth it. Worth the risk and the pain. Of all the glorious enchantments of this world—spring, snow, laughter, red roses, dogs, books—love is by far the best.” She released Harry and got down off the low stone wall. She took in the sugar maple, the wall, the forest. Hugged herself and smiled sorrowfully. “By its very nature, though, love is tragic. You can’t protect it. No matter how tightly you hold on to the one you love, they leave you or you leave them.

If the global temperature rises by 4°C over the next fifty years, as is evidently possible, the whole of the Appalachian wilderness below New England could become savanna. Already trees are dying in frightening numbers. The elms and chestnuts are long gone, the stately hemlocks and flowery dogwoods are going, and the red spruces, Fraser firs, mountain ashes, and sugar maples may be about to follow. Clearly, if ever there was a time to experience this singular wilderness, it was now.

French Toast Cupcake A vanilla cupcake with maple buttercream frosting and chopped bacon sprinkled on top. Vanilla Cupcake 1¾ cups flour 1¼ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1½ sticks butter, unsalted 1 cup sugar 2 teaspoons vanilla extract 3 eggs 1½ tablespoons vegetable oil ⅔ cup milk Preheat oven to 350 degrees. Put paper liners in cupcake pan. In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream the butter and sugar until light and fluffy. Add vanilla. Add eggs, one at a time. Add oil and milk. Slowly add the flour mixture and mix until just combined. Fill the cupcake liners about ⅔ full. Bake about 18–22 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Maple Buttercream ½ cup shortening ½ cup butter, softened 2 tablespoons real maple syrup 4 cups powdered sugar 2 tablespoons milk Chopped bacon for garnish Cream together ½ cup shortening and ½ cup butter using an electric mixer. Add maple syrup. Gradually add powdered sugar and milk; beat until light and airy. Sprinkle with chopped bacon before frosting sets.

And again it snowed, and again the sun came out. In the mornings on the way to the station Franklin counted the new snowmen that had sprung up mysteriously overnight or the old ones that had been stricken with disease and lay cracked apart--a head here, a broken body and three lumps of coal there--and one day he looked up from a piece of snow-colored rice paper and knew he was done. It was as simple as that: you bent over your work night after night, and one day you were done. Snow still lay in dirty streaks on the ground but clusters of yellow-green flowers hung from the sugar maples.

Benefits of the Master Cleanse Detox Diet and How to Conserve a Healthy Cleansing The Master Detox in 14 days , also referred to as lemonade diet regime, is not new and has been known for decades. It demands drinking only lemonade made from fresh squeezed lemons and normal water, maple syrup, along with cayenne pepper. So there is no strong food during the detoxification course of action. Typically, any lemonade diet regime will last for 10 to 14 times and is known to be very efffective regarding colon cleansing. It's good in dissolving built-up wastes in our intestinal tracts. Besides colon detox, master cleanse diet plan can also be used for rapid weight loss. In 2007, the gifted singer/actress Beyonce Knowles used soda and pop diet pertaining to 14 days and lost Twenty-two lb or 9 kilograms. She made it happen for her part in the video Dreamgirls. As a result, this diet plan received huge advertising attention. Remember that weight loss utilizing master cleanse detox diet is not a long term remedy. After the clean, you should return to a healthy as well as well-balanced diet which consists of plenty of fruits and also fresh vegetables and occasional in included fats as well as sweets. That is how you have a long-lasting and healthful detox. Hence the key to long-term wholesome detoxification is always to focus on receiving plenty of exercise and having a well-balanced eating habits high in fruit and vegetables and low throughout added fatty acids and sugars. Some of the great things about Master Cleanse Detoxification Diet are usually: - Waste food, plague and phlegm that developed and caught up in our digestive tract tracts might be expelled. : Can result in weight loss but should followed healthy way of life after detox otherwise you're sure to gain it back in time.

1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

Praise the light of late November, the thin sunlight that goes deep in the bones. Praise the crows chattering in the oak trees; though they are clothed in night, they do not despair. Praise what little there’s left: the small boats of milkweed pods, husks, hulls, shells, the architecture of trees. Praise the meadow of dried weeds: yarrow, goldenrod, chicory, the remains of summer. Praise the blue sky that hasn’t cracked yet. Praise the sun slipping down behind the beechnuts, praise the quilt of leaves that covers the grass: Scarlet Oak, Sweet Gum, Sugar Maple. Though darkness gathers, praise our crazy fallen world; it’s all we have, and it’s never enough.

The little trees, the sapling sugar maples and the baby red oaks squatting close to the ground, were the first to turn, as if green were a feat of strength, and the smallest weaken first. Early in October, the Virginia creeper had suddenly drenched in alizarin crimson the tumbled boulder wall at the back of her property, where the bog began; the drooping parallel daggers of the sumac then showed a red suffused with orange. Like the slow sound of a great gong, yellow overspread the woods, from the tan of beech and ash to the hickory’s spotty gold and the Hat butter color of the mitten-shaped leaves of the sassafras, mitten that can have a thumb or two or none.

In those days Cheboygan was already something of a resort town, although Milo didn’t realize this fact until he was older. For most of his childhood, he knew only the deep woods that ran behind their property—350 acres of sugar maple, beech, and evergreen that had managed to remain unlogged during the huge timber harvests that had denuded much of the rest of the state. He spent a good part of his days inside this forest. The soil there was padded with a layer of decaying leaves and needles whose scents mingled to form a cool spice in his nose. He didn’t notice the smell when he was in it so much as feel its absence when he wasn’t. School, home, any building he had to spend time in—they all left him with the feeling that something had been cleaned away.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

How many of us can recognize a human face? Even with a mask on or when they try to disguise themselves?” “We all can, we all can!” came unanimous squawking from the trees. He continued. “Our children’s children know to heed the warnings of an enemy. And how many humans can recognize an individual crow?” His eyes were hypnotic and shiny. I thought of how once, after I’d gone to stretch my wings around the neighborhood, I returned to catch Big Jim squawking at a college crow with a white streak on her wing, agitatedly beckoning her from our Green Mountain sugar maple. He called her Shit Turd, yelling for her to hurry up and sit on his shoulder because he was late for beer pong. She was molting, half my size, and had a sebaceous cyst the size of a jawbreaker sticking out of her breast. It had been a serious blow to the old self-esteem.

(1 = best, 11 = worst) 1. Raw fruits and vegetables (preferably organic) such as apples, grapes, melons, bananas, avocados, romaine lettuce, cucumbers, carrots, kale, tomatoes, etc.; raw honey, stevia (a natural sweetener) 2. Lightly-steamed, low-starch vegetables (all vegetables other than white potatoes, acorn and butternut squash, and pumpkin); pure maple syrup, agave nectar *Note that corn and legumes are starches, not vegetables. 3. Organic raw nuts and seeds (almonds, pine nuts, walnuts, macadamia nuts, sesame seeds, sunflower seeds, etc.) 4. Raw stone-pressed or cold-pressed plant oils (especially olive oil, though hemp seed and flax seed oils are also acceptable) 5. Cooked starchy vegetables (sweet potatoes, butternut and acorn squash, pumpkin, etc.) 6. Raw unpasteurized dairy products (particularly from goats and sheep) 7. Whole grains (brown rice, millet, whole wheat, buckwheat, etc.) 8. Pasteurized dairy and animal flesh (preferably limited to organic fish and minimal organic meat and poultry products) 9. All non-whole grain flour products (white bread, white rice, white pasta, white pizza dough, flour tortillas, etc.); sugar (white sugar, brown sugar, corn syrup, etc.) 10. Cooked animal fats/hydrogenated oils (lard, cooked oils, etc.), mainstream meats, poultry; soy products 11. Chemicals, artificial coloring and sweeteners (aspartame, saccharine, unnatural additives of all kinds)

And lifting water is just one of the many jobs that the phloem, xylem, and cambium perform. They also manufacture lignin and cellulose; regulate the storage and production of tannin, sap, gum, oils, and resins; dole out minerals and nutrients; convert starches into sugars for future growth (which is where maple syrup comes into the picture); and goodness knows what else. But because all this is happening in such a thin layer, it also leaves the tree terribly vulnerable to invasive organisms. To combat this, trees have formed elaborate defense mechanisms. The reason a rubber tree seeps latex when cut is that this is its way of saying to insects and other organisms, “Not tasty. Nothing here for you. Go away.” Trees can also deter destructive creatures like caterpillars by flooding their leaves with tannin, which makes the leaves less tasty and so inclines the caterpillars to look elsewhere. When infestations are particularly severe, some trees can even communicate the fact. Some species of oak release a chemical that tells other oaks in the vicinity that an attack is under way. In response, the neighboring oaks step up their tannin production the better to withstand the coming onslaught. By such means, of course, does nature tick along. The problem arises when a tree encounters an attacker for which evolution has left it unprepared, and seldom has a tree been more helpless against an invader than the American chestnut against Endothia parasitica. It enters a chestnut effortlessly, devours the cambium cells, and positions itself for attack on the next tree before the tree has the faintest idea,

You don’t want this butterblast, do you?” He took a huge bite of a round, golden pastry topped with giant sugar crystals. If it weren’t for her injuries, she would’ve leaped out of bed and wrestled it away from him. “Don’t worry, I’ll save you a bite. But first you need to go one solid hour without your stomach growling. So ignore me”—he took another giant bite of the butterblast—“and focus on Krakie. Or you can focus on Krakie’s new buddies.” He set three Prattles pins on her tray—a jaculus, a kelpie, and a sasquatch. “Meet Bitey, Scaley Butt, and The Stink—your new bandage buddies! We need to figure out the perfect place to put them. I think Scaley Butt should be near Krakie so it looks like they’re swimming together. And then Bitey could be close to The Stink so it looks like he’s trying to chomp him.” “You’re a very strange person, you know that?” she asked as he pinned the new creatures in place. “I think the word you’re looking for is ‘awesome.’ I’m an awesome person—who stopped you from thinking about how hungry you are for, like, five minutes.” “And then reminded me,” Sophie noted with a stomach growl. “Oops. Well . . . okay, your new hour starts now!” It was a very long afternoon. But it was worth it when Keefe gave her the last bite of butterblast, which was chewy like a doughnut but tasted like pancakes hot off the griddle and was filled with some sort of thick, maple-y cream. It was quite possibly the most amazing thing she’d ever put in her mouth—and that was saying something, considering she lived in a world with mallowmelt and custard bursts and ripplefluffs and pudding puffs. “If you want another,” Keefe told her, “you’re going to have to let Ro carry you with me into the secret cafeteria.” “Not happening,” Elwin warned. Keefe smirked. “Keep telling yourself that.

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

Apparently a girl could get just as far with a blindfold and a dream.

Try giving a full body wax to an overweight eighty-five-year-old man with more wrinkles than a shar-pei. Now that’s a workout.

trust me, there is nothing sadder than a vampire with a removable upper plate and a subscription to Modern Maturity.

Cady had drawn a goblet filled with layers of peaches and brown sugar and rum and shortbread crumbs, topped with maple whipped cream. "I love the Scottish shortbread in here. Let's add a cookie to the top." Elliott drew that onto the picture. "I'll make some candied violets for a garnish. It will look spectacular. And since Elliott has now been trained, he can be my sous-chef." Cady smirked. Elliott chuckled and patted Cady on the head. "Nice try. I approve of the candied violets, especially since Jenny will adore that idea." He added some more notations onto the menu. "And let's cut the richness of this meal with a little palate cleanser between the entrée and dessert. How about tipsy oranges?" "Oh. That sounds good. How do you make that?" She leaned closer to him, needing to feel his heat. He pressed his arm against hers, instinctively reacting to her needs. How had this happened so fast? This connection between them? "Easiest thing in the world. Section the orange, drizzle Drambuie on top, sprinkle some brown sugar on there and broil quickly to get the sugar bubbling. Add some fresh mint. A quick, refreshing stop before Cady's decadent dessert.

I passed under a sugar maple that stunned me by its elegant unself-consciousness: it was as if a man on fire were to continue calmly sipping tea.

Ida’s World Famous Maple Bacon Fudge 1 cup white sugar 1 cup brown sugar 1 cup heavy cream 1/3 cup of butter 1/4 cup of pure maple syrup 5 slices of thick cut bacon, cooked and crumbled 2 teaspoons of vanilla 1/4 teaspoon of salt In a large heavy bottom saucepan, add brown sugar, white sugar, butter, cream, and maple syrup. Stir until well blended and place over medium heat.  Bring mixture to a boil, stirring constantly.  Lower heat to medium and continue to stir for about 7-9 minutes or until the mixture reaches the soft ball stage (drop a small amount of mixture into cold water and form to a ball with your fingers). Remove from the heat.  Add vanilla and crumbled bacon and let sit without stirring for about 10 minutes. After mixture has cooled, stir vigorously until mixture begins to thicken and loses its gloss.

RECIPE FOR APPLESAUCE SPICE CAKE WITH MAPLE FROSTING OR CREAM CHEESE FROSTING CAKE 2½ cups all-purpose flour or cake flour 1 teaspoon salt ¼ teaspoon baking powder 1½ teaspoons baking soda ¾ teaspoon cinnamon ½ teaspoon allspice ½ teaspoon cloves 1¾ cups sugar (scant) 1½ cups unsweetened applesauce ½ cup water ½ cup unsalted butter 2 eggs ½ cup chopped walnuts (optional) ¾ cup raisins (optional) Preheat oven to 350°F. Butter and flour two 8" or two 9" round cake pans or one 9"x13" pan. Mix first 7 dry ingredients in medium bowl. Blend sugar, applesauce, butter, eggs and water in large

bowl. Add dry ingredients and combine on low mixer speed just until blended. Turn mixer to high speed for about 3 minutes. Fold in optional walnuts and/or raisins by hand. Pour batter into pans and bake. Plan on about 30–35 minutes for 9-inch layers and a bit longer for 8-inch layers; 50 to 60 minutes for a rectangular pan. A toothpick or tip of a sharp knife inserted into the center of the cake should come out clean. When the cake is cool, frost with maple frosting or cream-cheese frosting. MAPLE FROSTING 4 tablespoons butter (preferably unsalted) ¼ to cup pure maple syrup 1 teaspoon pure vanilla extract 2½ cups confectioner’s sugar 2 to 3 tablespoons milk (preferably whole) Blend together butter, syrup, vanilla and about a third of the sugar. Alternate milk and sugar. Use as much milk as needed for consistency. If necessary, refrigerate cake before serving to set frosting. CREAM CHEESE FROSTING 8 oz. cream cheese, softened (preferably full fat)

After several hours of preparing, cooking, eating, and laughing together, the kitchen was now lit by the glow of candlelight, and the entire house filled with the glorious aroma of freshly roasted heritage turkey. While Dylan had readied the bird with a few sprigs of chopped rosemary, ground black peppercorn, and a splash of maple syrup, Grace and Carter gathered fall beans and bush squash and a few little sugar pie pumpkins, and cooked the vegetables along with the sweet corn that Carter had brought home.

What to remove? Dairy. From cows, goats, and sheep (including butter). Grains. For the more intensive version of this 30-day diet, eliminate all grains. This is important for those with digestive or autoimmune conditions. If this feels undoable for a full month, add in a small serving a day of gluten-free grains like white rice or quinoa. If that still feels undoable, consider a whole-foods diet rich in vegetables that is strictly gluten- and dairy-free. Legumes. Beans of all kinds (soy, black, kidney, pinto, etc.), lentils, and peanuts. Green peas and snap peas are okay. Sweeteners, real or artificial. Sugar, high-fructose corn syrup, maple syrup, honey, agave, Splenda, Equal, NutraSweet, xylitol, stevia, etc. Processed or refined snack foods. Sodas and diet sodas. Alcohol in any form. White potatoes. Premade sauces and seasonings. How to avoid common pitfalls: Prepare well beforehand. Choose a time frame during which you will have limited or reduced travel, and that doesn’t include holidays or special occasions. Study the list of foods allowed on the diet and make a shopping list. Remove the foods from your pantry or refrigerator that aren’t allowed on the diet, if that makes it easier. Engage the whole family to try this together, or find a friend to join you. Success happens in community. Set up a calendar to mark your progress. Print out a free 30-day online calendar, tape it to the refrigerator door, and mark off each day. Pack snacks with you, pack your lunch, call ahead to restaurants to check their menu (or check online). Get enough vegetables and fats. If you feel jittery or lose too much weight, increase your carbohydrates (starchy vegetables like yams, taro, sweet potatoes). Don’t misread withdrawal-type symptoms as the diet “not working.” These symptoms usually resolve within a week’s time. Personalize it. Start with the basics above and: * If you’re having trouble with autoimmune conditions, eliminate eggs, too. * If you’re prone to weight gain, eat less meat and heavier foods (ex: stews, chili), more vegetables and raw foods. * If you’re prone to weight loss or having trouble gaining weight, eat more meats and heavier foods (ex: stews, chili), less raw foods like salads. * If you’re generally healthy and wanting a boost in energy, try short-term fasts of 12–16 hours. Due to the circadian rhythm of the digestive tract, skipping dinner is best (as opposed to skipping breakfast). Try this 1–2 times a week. (This fast also means no supplements or beverages other than tea or water during the fasting time.)

Each year, as those first flakes of snow fall softly on our meadows, along the rolling farm pastures, and into the towns and villages, the outstretched branches of Lanark County’s sugar maples stand steadfast, coated in their winter white. Under a cold silent cloak our beloved maples rest, patiently waiting for Mother Nature’s signal, telling them the time has come once again to make the county’s finest liquid gold.

Maples of the United States face a grave enemy. The most highly regarded models predict that the climate of New England will become hostile to sugar maples within fifty years. Rising temperatures will reduce seedling success and regeneration will thereby start to fail. It already is failing. Insects will follow, and the oaks will get the upper hand. Imagine New England without maples. Unthinkable. A brown fall instead of hills afire. Sugar houses boarded up. No more fragrant clouds of steam. Would we even recognize our homes? Is that a heartbreak we can bear?

Near our old apartment in Auburn, there is a trail of trees called the George Bengtson Historic Tree Trail, named after a white research forester and plant physiologist at the University of Auburn, Alabama. A great man, I’m sure. These trees are grafted from scions of heritage trees. Among the trees planted: Lewis & Clark Osage Orange. Trail of Tears Water Oak. General Jackson Black Walnut. General Robert E. Lee Sweetgum. Southern Baldcypress. Johnny Appleseed Apple Tree. Mark Twain Bur Oak. Lewis & Clark Cottonwood. Helen Keller Southern Magnolia. Amelia Earhart Sugar Maple. Chief Logan American Elm. Lincoln’s Tomb White Oak. John F. Kennedy Crabapple. John James Audubon Japanese Magnolia. No trees are named for Muskogee, the First People who died in the millions during epidemics, displacement, and land raids. Under the buildings and homes and replanted forests are remnants of Muskogee earthwork mounds, temples, and trenches, a complex network of pre-American cities. There is a single scion named for a northern Indian Iroquois, Chief Logan, another for the Trail of Tears, the only nod to the suffering of Indigenous people. There is no mention of Sacajawea, never mind that Lewis and Clark would’ve been lost in the American wilderness without her. George Washington Carver Green Ash is the only scion named after the Black inventor and scientist. No Black or Native women or femmes are named. No mention of a single civil rights leader, which Alabama birthed aplenty: Coretta Scott King, Rosa Parks, Angela Y. Davis. Imagine a Zora Neale Hurston Sweetgum or a Margaret Walker Poplar.

If you found something aesthetically displeasing, like Maple Sugar Estates, then the chances were that you would find it also morally repugnant—repugnant if for no other reason than because it justified making everything the same, taking life and dragging it to its lowest common denominator.

The most highly regarded models predict that the climate of New England will become hostile to sugar maples within fifty years.

Make thyself a tempting brew, start with a kettle of morning dew. Add maple sugar and honey, too. The petals of roses, brightest blue….

My dear Sugar Maple, We're tapping the trees, boiling sap down for syrup and hard candy. I like you to know, with my words in your mouth, the places and ways in which I think of you. It feels good to be reciprocal; eat this part of me while I drive reeds into the depth of you, spill out something sweet.

Six months after Rhoades published his paper, Ian Baldwin and Jack Schultz, then young researchers at Dartmouth College, published a very similar finding. It isn’t always clear why fortune favors some and not others in the arc of scientific history. In this case, it’s likely a combination of luck and study design. Their work was done in the safety of a lab. The outdoors are a messy place to do science; lab work is clean, controlled, specific. Baldwin and Schultz placed pairs of sugar maple seedlings inside the sterility of a growth chamber. The seedlings shared the same air but didn’t touch. Then the researchers ripped the leaves of one and measured the response in the other. Within thirty-six hours, the untouched maple seedling loaded up its leaves with tannin. In other words, despite not experiencing damage itself, the untouched maple went to work making itself extremely unpalatable.

When the water runs down the hills, the sap runs up the trees,” my grandfather would announce. He and I would then pay a visit to his sugar bush, wading up the ridge behind the house through the deep snow to see if the red squirrels had come out to clip off the tender twigs at the ends of the maple branches to drink the new sap. “The squirrels are hanging out their sap buckets, Austen,” my grandfather liked to say. This was the sign that it was

avoid refined carbohydrates: white sugar, honey, high-fructose corn syrup, cookies, cakes, pastries, white bread, crackers, potato chips, french fries, commercial waffles, candy, donuts, and many dry breakfast cereals (juice-sweetened cereals listing whole grains as a primary ingredient are okay, but those with added sugar, evaporated cane juice, or honey are likely to raise your levels of tumor-fueling blood sugar and insulin). Instead, emphasize whole grains such as those above, as well as complex carbs such as vegetables, legumes, beans, and fresh fruit. If you crave something sweet, try dried fruit, rice syrup, barley malt, agave, kiwi sweetener, stevia, FruitSource, or maple syrup.

grams kosher salt 2 teaspoons/14 grams pink salt 1⁄4 cup/50 grams maple sugar or packed dark brown sugar 1⁄4 cup/60 milliliters maple syrup One 5-pound/2.25-kilogram slab pork belly, skin on 1. Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed. Add the syrup and stir to combine. 2. Rub the cure mixture over the entire surface of the belly. Place skin side down in a 2-gallon Ziploc bag or a nonreactive container just slightly bigger than the meat. (The pork will release water into the salt mixture, creating a brine; it’s important that the meat keep in contact with this liquid throughout the curing process.) 3. Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until the meat is firm to the touch. 4. Remove the belly from the cure, rinse it thoroughly, and pat it dry. Place it on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours. 5. Hot-smoke the pork belly (see page 77) to an internal temperature of 150 degrees F./65 degrees C., about 3 hours. Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible. (Discard the skin or cut it into pieces and save to add to soups, stews or beans, as you would a smoked ham hock.) 6. Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use. Yield: 4 pounds/2 kilograms smoked slab bacon A slab of pork belly should have equal proportions of meat and fat. This piece has been squared off and is ready for the cure. To cure bacon, the salts, sugars, and spices are mixed and spread all over the meat. The bacon can be cured in a pan or in a 2-gallon Ziploc bag. SMOKED HAM HOCKS

Vegan Crepes Ingredients: 1/2 cup soy milk 1/2 cup water 1/4 cup melted soy margarine 1 tbsp. turbinate sugar 2 tbsp. maple syrup 1 cup unbleached all-purpose flour 1/4 tsp. salt   Instructions: •Blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt in a large mixing bowl. •Cover and chill the mixture for 2 hours. •Lightly smear a 5 to 6 inch skillet with some soy margarine. •Heat the skillet until hot. •Pour approximately 3 Tbsp. batter into the skillet. •Churn to make the batter cover the skillet's bottom. •Cook until golden, flip and cook on opposite side.

How come you get to give advice when you never date anyone?” “Because I live vicariously through you and yearn only for your happiness? Your dreams are my dreams, my only wish. So go hang out with the stupid guy already.

She’d heard someone say once that all the English secretly crave is breakfast three times a day. And for herself she knew it to be true. She could live on a diet of bacon, eggs, croissants, sausages, pancakes and maple syrup, porridge and rich, brown sugar. Fresh-squeezed orange juice and strong coffee. Of course, she’d be dead in a month. Dead.

Since 1985 our [American's] consumption of all added sugars- cane, beet, HFCS, glucose, honey, maple syrup, whatever- has climbed from 128 pounds to 159 pounds per person.

Added sugars: Agave, agave nectar, barley malt, barley malt syrup, beet sugar, brown rice syrup, brown sugar, cane crystals, cane juice, cane sugar, caramel, coconut sugar, corn sweetener, corn syrup, corn syrup solids, crystalline fructose, date sugar, dehydrated cane juice, demerara sugar, dextrin, dextrose, diastatic malt, evaporated cane juice, fructose, fruit juice, fruit juice concentrate, galactose, glucose, glucose solids, golden syrup, high-fructose corn syrup, honey, invert sugar, inulin, jaggery, lactose, malt syrup, maltodextrin, maltose, maple syrup, molasses, monk fruit (luo han guo), muscovado sugar, palm sugar, panela, panocha, rapadura, raw cane sugar, raw sugar, refined sugar, rice bran syrup, rice syrup, saccharose, sorghum syrup, sucanat, sucrose, syrup, treacle, turbinado sugar, yacon syrup. (For a discussion of Paleo Approach–friendly treats, see here.)

The excess of calories over body building minerals is exceedingly high in sweets of various kinds regardless of their special branding and the methods of manufacture and storage. There is very little of the body building minerals in maple syrup, cane syrup from sugar or honey. They can all defeat an otherwise efficient dietary. The problem is not so simple as merely cutting down or eliminating sugars and white flour though this is exceedingly important. It is also necessary that adequate mineral and vitamin carrying foods be made available. It is also necessary to realize that many of our important foods for providing vitamins are very low in body building material. For example, one

LOW-HISTAMINE SUBSTITUTES Instead of . . . Choose . . . Refined sugar Maple sugar or maple syrup Vinegar-based salad dressing Olive oil with sea salt Cheese Macadamia-nut butter Wheat Rice, oats, or corn (yeast-free) Coffee Chamomile tea Alcohol Smoothies Pepper or chili Seasoning with sea salt and oregano, garlic, sage, or rosemary Wheat cereal Oatmeal with maple syrup Wheat pasta Brown-rice pasta or brown rice Processed milks that contain pesticides, carrageenan, and other additives Macadamia milk (in a blender, blend macadamia nuts or macadamia-nut butter with water; oat milk and rice milk are also healthful and low in histamine, provided they are free of preservatives, carrageenan, and other additives) Spinach or arugula Kale or other lettuces Eggplant Squash A candy bar A brown-rice cake with maple syrup and macadamia-nut butter Canned soups Fresh vegetable soup, made with filtered water, pureed vegetables, garlic, and salt

INGINA-A golden shaft of sunlight cut the ghostly tissue of dawn that hung like a timeless web of mist in the rambling thicket at the river's edge. Wild grasses, weeds, and thistles bowed low beneath the weight of an overnight dew, leaving a wet and woven mat of deep greens and October browns along the unkempt nape of a broad terrace rising from the bank. The field stretched out a hundred yards or so to a silvery stand of beech, sugar maple and yellow locust at the base of a sheer granite cliff. A songbird chattered from the forested rim of the field, drawing the soft and steady applause of water pouring over the stone and grassy shallows upstream, and seeming to repeat the ancient Tutelo word for river-tak see ta, tak see ta, tak see ta.

She knelt and began gathering up the dirty cups, plates, and silverware she’d dropped with the tray. The movements of her hands were quick and jerky, but she went still when she saw a pair of scuffed black boots come to a stop directly in front of her, and her temper swelled anew. These rascals had been harassing her with their exuberant mischief all morning, and she was through turning the other cheek. She rose slowly to her feet and sighed as she felt the pins in her once-tidy hair give way, sending the silver-gold tresses tumbling down over her shoulders. Crows of amusement rose all around her as she set her hands on her hips and raised her chin. The eyes that gazed down at her were just the color of maple sugar and shadowed by the brim of a dusty blue field hat banded in gold braid. A gloved hand reached up to remove the hat, revealing a thatch of golden-brown hair. “On behalf of the United States Army, ma’am,” a deep voice said with barely contained amusement, “I’d like to apologize for these men.” Lily reminded herself that the soldiers from nearby Fort Deveraux kept the hotel dining room in business, and that without them she wouldn’t have a job. Nevertheless, she was near the end of her patience. “They would seem to be boys,” she answered pointedly, “rather than men.” The barb brought a chorus of howls, whistles, and cries of mock despair. The man looking down at Lily—a major, judging by his insignia—grinned rather insolently, showing teeth as white as the keys on a new piano. “They’ve been on patrol for two weeks, ma’am,” he explained with elaborate cordiality, apparently choosing to ignore her comment on their collective bad manners. Something about the curve of his lips made Lily feel as though the room had done a half spin. She reached out to steady herself by gripping the back of a chair. “I fail to see how that gives them the right to behave like circus gorillas.” The major’s grin intensified, half blinding Lily. “Of course, you’re right,” he said. Every word that came out of his mouth was congenial. So why did she feel that he was making fun of her? Lily found herself looking at the button-down panel on the front of his shirt and wondering about the chest beneath it. Was it as broad and muscled as it appeared, covered in a downy mass of maple hair? With a toss of her head she shook off the unwelcome thought and knelt to finish gathering the crockery.

I’ve been wanting to do this for a long time,” he said in a dangerous drawl, “and you just gave me the excuse I needed.” “What—what are you talking about?” Lily demanded, stepping backwards. A drop of rainwater from the leaky roof landed with a disconcerting ker-plop on the top of her head. Caleb was unbuttoning his cuffs, rolling up his sleeves. “I’m talking,” he replied evenly, “about raising blisters on your sweet little backside.” Lily was careful to keep to the opposite side of the table. “Now, Caleb, that wouldn’t be wise.” “Oh, I think it would be about the smartest thing I’ve ever done,” Caleb answered, advancing on her again. Lily kept the table between them. “I might be pregnant!” she reasoned desperately. “Then again,” Caleb countered, “you might not.” The muscles of his forearms were corded, the skin covered with maple-sugar hair. “I wasn’t going to shoot you—I only wanted to scare you away.” Lily dodged him, moving from one side of the table to the other, always keeping it between them. “Caleb, be reasonable. I wouldn’t shoot you—I love you!” “I love you, too,” Caleb returned in a furious croon, “and right now I’d like nothing better than to shoot you!” Lily picked up a chair and held it as she’d seen a lion tamer do in an illustration in one of her beloved dime novels. Helga of the Circus, if she remembered correctly. “Now, just stay back, Caleb. If you lay a hand on me, I assure you, you’ll regret it!” “I doubt that very much,” Caleb replied. And then he gripped one leg of the chair, and Lily realized what a pitiful defense it had been. He set it easily on the floor even as his other arm shot out like a coiled snake and caught Lily firmly by the wrist. Like a man sitting down to a cigar and a glass of port after a good dinner Caleb dropped comfortably into the chair. With a single tug he brought Lily facedown across his lap. Quick as mercury he had her skirts up and her drawers down, and when she struggled he simply imprisoned her between his thighs scissor fashion. “Caleb Halliday,” Lily gasped, writhing between his legs, “you let me go this instant!” “Or else you’ll do what?” he asked evenly. Lily felt his hand caress one cheek of her bottom and then the other, as though charting them for assault. “I’ll scream, and Hank Robbins will run over here and shoot you for the rascal you are!” Caleb laughed thunderously at that. “You’ve had your little joke,” Lily huffed, “now let me up!” “No,” Caleb replied. Lily threw back her head and screamed as loudly as she could. “You can do better than that,” Caleb said. “Hell, nobody would hear a whimper like that in this rain.” Lily filled her lungs to capacity and screamed again. She was as surprised as Caleb when the door flew open and Velvet burst in, ready for battle. Color filled her face when she understood the situation. In no particular rush, Caleb released Lily, and she scrambled to her feet unassisted, blushing painfully as she righted her drawers and lowered her skirts. Caleb chuckled at her indignation and then stood up respectfully.

Valerie, do you have a coffee?” Anders asked as he retrieved plates from the cupboard. “No. It only finished dripping just before you came in,” she answered, turning the last two pancakes. “I haven’t had a chance to grab one.” He didn’t comment, but a moment later set a fresh cup of coffee down beside her. “Thank you,” Valerie murmured and picked it up to take a tentative sip. Her eyes widened as she tasted it. “Cream and one sugar, right?” Anders asked uncertainly when he noted her expression. “Yes,” she said quietly. “It’s good. I was just surprised you remembered how I ordered it yesterday.” “I was driving. I ordered it for you,” he pointed out. “Yes, but you had to order five different coffees. I’m just surprised you remembered how I take mine.” “I made a mental note of it,” Anders said simply as he moved away. Valerie stared after him as he retrieved maple syrup for the pancakes, and ketchup for the sausages under Leigh’s instruction. He’d made a mental note of how she liked her coffee. What did that mean? Why had he gone to the trouble? For her? Did that mean he liked her? Was he interested in her?

You might even say there is a tree for every mood and every moment. When you have something precious to give to the universe, a song or a poem, you should first share it with a golden oak before anyone else. If you are feeling discouraged and defenceless, look for a Mediterranean cypress or a flowering horse chestnut. Both are strikingly resilient, and they will tell you about all the fires they have survived. And if you want to emerge stronger and kinder from your trials, find an aspen to learn from–a tree so tenacious it can fend off even the flames that aim to destroy it. If you are hurting and have no one willing to listen to you, it might do you good to spend time beside a sugar maple. If, on the other hand, you are suffering from excessive self-esteem, do pay a visit to a cherry tree and observe its blossoms, which, though undoubtedly pretty, are no less ephemeral than vainglory. By the time you leave, you might feel a bit more humble, more grounded. To reminisce about the past, seek out a holly to sit under; to dream about the future, choose a magnolia instead. And if it is friends and friendships on your mind, the most suitable companion would be a spruce or a ginkgo. When you arrive at a crossroads and don’t know which path to take, contemplating quietly by a sycamore might help. If you are an artist in need of inspiration, a blue jacaranda or a sweetly scented mimosa could stir your imagination. If it is renewal you are after, seek a wych elm, and if you have too many regrets, a weeping willow will offer solace. When you are in trouble or at your lowest point, and have no one in whom to confide, a hawthorn would be the right choice. There is a reason why hawthorns are home to fairies and known to protect pots of treasure. For wisdom, try a beech; for intelligence, a pine; for bravery, a rowan; for generosity, a hazel; for joy, a juniper; and for when you need to learn to let go of what you cannot control, a birch with its white-silver bark, peeling and shedding layers like old skins. Then again, if it’s love you’re after, or love you have lost, come to the fig, always the fig.

Sometimes it struck me just how much power I actually had, if I ever wanted to use it. Or abuse it. I liked to think I was doing a pretty good job of staying grounded. Gandalf could have totally entrusted me with the ring.

Chocolate Peppermint Cupcakes Yield: 12 cupcakes From the cozy mystery novel Peppermint Peril by Molly Maple “I love the look of the crushed candy canes sprinkled on the top of the peppermint frosting. The hot cocoa cupcakes add a dash of happiness to the kitchen as every surface is taken over by baked goods.” -Peppermint Peril Ingredients for the Cupcake: ¾ cups all-purpose flour ½ cup unsweetened cocoa powder 1 tsp baking powder ½ tsp baking soda ½ tsp salt 1/3 cup vegetable oil ½ cup granulated sugar 2 large eggs, room temperature 2 tsp pure vanilla extract ½ cup plain yogurt or vanilla yogurt, room temperature Instructions for the Cupcake: Preheat the oven to 350°F and line a cupcake pan with cupcake liners. In a medium bowl, sift together ¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Set flour mix aside. In a large bowl, use a mixer to beat the vegetable oil and sugar on medium speed for three minutes. Beat until shiny, scraping down the sides of the bowl as needed. Add eggs one at a time while the mixer runs on low speed. Add 2 tsp pure vanilla extract. Mix until smooth. With the mixer on low speed, add the flour mixture in thirds, alternating with the yogurt. Mix to incorporate with each addition, scraping down the sides of the bowl as needed. Beat until just combined. Batter should look a bit thin. Divide the batter into your 12-count lined cupcake pan, filling each one 2/3 the way full. Bake for 20-24 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes, then transfer to a cooling rack. Cool to room temperature before frosting. Ingredients for the Frosting: 2 sticks unsalted butter, softened 4 cups powdered sugar 2 tsp peppermint extract ¾ cup crushed candy cane pieces Instructions for the Frosting: Place 2 sticks unsalted butter into a stand mixer and beat until well combined. Slowly add powdered sugar one cup at a time, alternating with peppermint extract until combined but not overmixed. Mix in ¼ cup candy cane pieces. Beat until fluffy. After frosting the cooled cupcakes, top with the remaining crushed candy cane pieces.

You might even say there is a tree for every mood and every moment. When you have something precious to give to the universe, a song or a poem, you should first share it with a golden oak before anyone else. If you are feeling discouraged and defenceless, look for a Mediterranean cypress or a flowering horse chestnut. Both are strikingly resilient, and they will tell you about all the fires they have survived. And if you want to emerge stronger and kinder from your trials, find an aspen to learn from – a tree so tenacious it can fend off even the flames that aim to destroy it. If you are hurting and have no one willing to listen to you, it might do you good to spend time beside a sugar maple. If, on the other hand, you are suffering from excessive self-esteem, do pay a visit to a cherry tree and observe its blossoms, which, though undoubtedly pretty, are no less ephemeral than vainglory. By the time you leave, you might feel a bit more humble, more grounded. To reminisce about the past, seek out a holly to sit under; to dream about the future, choose a magnolia instead. And if it is friends and friendships on your mind, the most suitable companion would be a spruce or a ginkgo. When you arrive at a crossroads and don’t know which path to take, contemplating quietly by a sycamore might help. If you are an artist in need of inspiration, a blue jacaranda or a sweetly scented mimosa could stir your imagination. If it is renewal you are after, seek a wych elm, and if you have too many regrets, a weeping willow will offer solace. When you are in trouble or at your lowest point, and have no one in whom to confide, a hawthorn would be the right choice. There is a reason why hawthorns are home to fairies and known to protect pots of treasure. For wisdom, try a beech; for intelligence, a pine; for bravery, a rowan; for generosity, a hazel; for joy, a juniper; and for when you need to learn to let go of what you cannot control, a birch with its white-silver bark, peeling and shedding layers like old skins. Then again, if it’s love you’re after, or love you have lost, come to the fig, always the fig.

To make Soy-Glazed Salmon, reduce 1 cup soy sauce, 2 tablespoons toasted sesame seeds, 1/2 cup packed brown sugar, and a pinch of cayenne pepper in a saucepan over high heat until it’s the consistency of maple syrup. Add 1 clove pounded or finely grated garlic and 1 tablespoon finely grated fresh ginger. Skip the bed of herbs, line the baking sheet with parchment paper, and brush the glaze onto a 2-pound filet of salmon immediately before cooking, basting every 15 minutes or so as it roasts.

It is said that our people learned to make sugar from the squirrels. In late winter, the hungry time, when caches of nuts are depleted, squirrels take to the treetops and gnaw on the branches of sugar maples. Scraping the bark allows sap to exude from the twig, and the squirrels drink it. But the real goods come the next morning, when they follow the same circuit they made the day before, licking up the sugar crystals that formed on the bark overnight. Freezing temperatures cause the water in the sap to sublimate, leaving a sweet crystalline crust like rock candy behind, enough to tide them over through the hungriest time of year.

Maple Bacon Bread Pudding Nonstick baking spray 1 pound bacon Maple sugar or brown sugar, to coat bacon slices 1 1⁄2 cups cream 1⁄2 cup pure maple syrup 1 teaspoon pumpkin pie spice Pinch of salt 6 eggs 8 slices brioche or challah bread Preheat the oven to 375° F. Coat a 9-inch round or oval pan with baking spray. Dredge bacon slices in maple or brown sugar. Bake the bacon on a sheet tray between two pieces of parchment paper until crispy, 15 to 20 minutes. Then crumble the bacon. Mix the cream, maple syrup, pumpkin pie spice, salt and eggs. Line the pan with the bread and pour the egg mixture over it. Sprinkle with bacon crumbles. Cover and refrigerate a couple of hours or overnight. Then bake for 20 to 25 minutes, until eggs are set. Serve with warm syrup.

The sugar maples blazed crimson against a concrete sky. Fall was her favourite time of year. It was bold and unforgiving. No apologies, no half-cloaked secrets like hushed voices in hospital rooms.

The sugar moon, which is the closest full moon to the spring equinox, is said to usher in the best maple syrup weather, and marks the transition from winter to spring.

The world doesn’t stop spinning because you’re sad, and that’s good; if it did, people would go around breaking hearts like they were sheets of maple sugar, just to keep the world exactly where it is.

The world doesn’t stop spinning because you’re sad, and that’s good; if it did, people would go around breaking hearts like they were sheets of maple sugar, just to keep the world exactly where it is.

The most highly regarded models predict that the climate of New England will become hostile to sugar maples within fifty years. Rising temperatures will reduce seedling success and regeneration will thereby start to fail. It already is failing. Insects will follow, and the oaks will get the upper hand. Imagine New England without maples. Unthinkable.

You might even say there is a tree for every mood and every moment. When you have something precious to give to the universe, a song or a poem, you should first share it with a golden oak before anyone else. If you are feeling discouraged and defenceless, look for a Mediterranean cypress or a flowering horse chestnut. Both are strikingly resilient, and they will tell you about all the fires they have survived. And if you want to emerge stronger and kinder from your trials, find an aspen to learn from – a tree so tenacious it can fend off even the flames that aim to destroy it. If you are hurting and have no one willing to listen to you, it might do you good to spend time beside a sugar maple. If, on the other hand, you are suffering from excessive self-esteem, do pay a visit to a cherry tree and observe its blossoms, which, though undoubtedly pretty, are no less ephemeral than vainglory. By the time you leave, you might feel a bit more humble, more grounded.

HOW TO MAKE IT? 2 Tablespoons lemon or lime juice (approx. 1⁄2 lemon) 2 Tablespoons genuine maple syrup (Not maple flavored sugar syrup) 1/10 Teaspoon cayenne pepper (red pepper) or to taste Water, medium hot Combine the juice, maple syrup, and cayenne pepper in a 10 oz glass filled with medium hot water (room temp water may be used if preferred.)  Use fresh lemons or limes only, never canned lemon or lime juice nor frozen lemonade or frozen juice.

If you ever want to incite a riot north of New York City, mention raising taxes and see what happens.

break a few legs off the gingerbread men Lilith gave me the night of the Town Hall meeting. The gingerbread legs led to a few arms, which led to biting their heads off, and let’s face it, what was the point of saving gingerbread torsos?

If only people would sit and have a cookie for five minutes instead of being buried in their phones or computers, the world would be a better place.

When she had her mind set on something, though, she was like a dog with a prime rib bone wrapped in bacon and dipped in peanut butter.

Time for you to tar and southernize!

Maybe God is maple syrup. Maybe God is carbonated lime juice. Maybe God is sugar cubes and ice cream and red velvet cake. Maybe religion doesn’t have to be about prophets, saviors, or saints. Maybe, to some people, their salvation can lie in the everyday. Maybe God is the something sweet we need when everything else in life looks and tastes and feels like dirt.

1 package (3.4 oz.) instant French vanilla pudding mix 2 tablespoons sugar ½ teaspoon nutmeg ½ teaspoon cinnamon ⅛ teaspoon ginger ⅛ teaspoon allspice 5 cups milk (whole or 2%) ¾ cup heavy cream 4 tablespoons pure maple syrup ½ teaspoon vanilla extract ¼ teaspoon rum extract (optional) Combine dry pudding mix, sugar, nutmeg, cinnamon, ginger, and allspice; mix together well. Combine milk, cream, maple syrup, vanilla, and rum extract in a large bowl. Slowly hand whisk dry ingredients into wet ingredients until mixed thoroughly. (Do not use a blender.) Refrigerate for at least one hour to thicken (two or three hours is better). Stir well. (If the consistency is thicker than desired, add ½ to 1 cup milk to thin.) Pour into cups, garnish each with a spoonful of cinnamon whipped cream (next page), sprinkle with freshly ground nutmeg, and enjoy!

Do not consume added sugar of any kind, real or artificial. No maple syrup, honey, agave nectar, coconut sugar, Splenda, Equal, Nutrasweet, xylitol, stevia, etc. Read your labels, because companies sneak sugar into products in ways you might not recognize.

red-state blast by the Missouri farmer Blake Hurst that was originally published in The American Enterprise magazine. He and his fellow Bush voters, Hurst stepped forward to tell the world, were humble, humble, humble, humble! Most Red Americans can’t deconstruct post-modern literature, give proper orders to a nanny, pick out a cabernet with aftertones of licorice, or quote prices from the Abercrombie and Fitch catalog. But we can raise great children, wire our own houses, make beautiful and delicious creations with our own two hands, talk casually and comfortably about God, repair a small engine, recognize a good maple sugar tree, tell you the histories of our towns and the hopes of our neighbors, shoot a gun and run a chainsaw without fear, calculate the bearing load of a roof, grow our own asparagus . . . And so on.