that kind of week, plus a tomato soup

I won’t lie to you, this week was a mess. Sick, tired, in pain, all that while planning a birthday party and having to go back to school. But, still trying to stay positive and pushing through the week, anxiously waiting for a bit of rest and for Liam’s 7th birthday this Saturday.

On January 2nd, right after all the Christmas and NYE festivities were over, with one week off work (and school) to go, I woke up with a sharp pain in my lower back… So, no snowshoeing or playing outside in the snow with the boys during the last few days of our holidays, mainly just trying to limit my movements while on pain killers. Then, strep throat kicked in by Friday night, killing all of our weekend plans. I’ve had two bouts of strep throat in October and thought it was enough for the year, but no, I had to go through hell one more time, only to end my vacation sick in bed, basically sleeping and aching for 48 hours straight. Then it was Brian’s turn to go through it. And he got it pretty bad… Now he knows exactly what I been through in October and a few days ago! But still, I do not wish this to anyone, trust me. 

Let’s just say it’s not the smooth back to school I was hoping for! Both of us sick, taking turns heating the magic bag, taking naps, while mainly living on a soup diet. Mmm, soup! So now that I’m feeling better, I’d like to share the Creamy Tomato Soup recipe that got me through this awful week; just in case you’re feeling blue like I did or just because once in a while everyone need a great homemade tomato soup! 

What you need:

2 tablespoon olive oil

1 cup dice onions

1 glove garlic, minced

2 tablespoon tomato paste

1 can crushed tomato

3 cups chicken stock

1/2 cup heavy cream

salt and pepper

How to:

In a large saucepan, heat on medium heat the olive oil. Add the onions and cook for 5 minutes, then add the garlic, salt and pepper and cook for another minute. Add the tomato paste, chicken stock and the crushed tomato can. Cook on low for 30 minutes, stirring once in a while. Remove from heat and using an immersion blender, or a regular one, blend the soup. Add the cream and mix well. Serve immediately with homemade baguette croutons or a grilled cheese. 

It was my first time making this recipe and it beats any canned tomato soup for sure. So comforting and delicious and creamy. Great on any winter day, but simply the best when you’re sick and your throat hurts like hell, believe me!

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weekend and sticky buns

Another beautiful weekend that went by way too fast once again! All that gorgeous snow this morning really putted us all in a festive mood… while also catching us by surprise, as we didn’t have our winter tires installed yet… but thanks to my brothers-in-laws, it’s now done!

So it was a PD day on Friday and it turned out being my turn to be off work at school; called my Mom Thursday night, made some plans for the Friday morning, dropped off the boys at daycare and left on a little road trip to the States for the day. The drive was awesome and the shopping too! Of course the first stop was Target, and as expected, it was just awesome and I was able to cross off many things from my list. Got to see the new Joanna and Chip line, unfortunately, all I wanted was already gone… oh well, next time! One of my favorite lunch place is Panera’s. I know we have it here now, but it’s just not the same… I don’t know, I just love to go to Panera’s every time I’m in the States! So right after I had paid for my sandwich and soup, on my way to my table, after I had waited in line for a long time, I spotted some delicious looking Pecan Sticky Buns. I was so mad I hadn’t seen them before, and I didn’t wanted to do the line again, so I didn’t get it, but then they were on my mind all afternoon long!

So by Saturday morning, at about 7h30 am, I was on a mission as I had decided that I was finally going to have some Pecan Sticky Buns, once and for all.

I’ve used Chatelaine’s recipe and tweaked it a bit. It turned out to be quite easy to do, and oh my, sooo DELICIOUS. I will be making these on Christmas morning for sure. And you should too! Here it goes:

Pecan Sticky Buns

What you need:

Dough:

3 cups flour

1/4 cup sugar

1 pack quick-rise instant yeast

1 tsp salt

1/3 cup hot water

1/2 cup hot milk

2 tbsp melted butter

1 egg

Sauce:

1/4 cup unsalted butter

1/3 cup packed brown sugar

2 tbsp honey

1 tsp vanilla

3/4 cup pecans

Filling:

1/2 cup brown sugar

1/4 cup unsalted butter, room temperature

1/2 tsp cinnamon

How to:

In a large bowl, mix1 cup of flour, sugar, yeast and salt. Add the milk, hot water, butter and egg. Using a wooden spoon, add 1 3/4 cup of flour to the bowl, all while stirring until the dough comes together. Knead the dough in the bowl for 4 minutes. Preheat your oven at 160 and insert the bowl with a damp cloth over it. Turn off oven and let rise for an hour.

Meanwhile, melt 1/4 cup of butter with 1/3 cup brown sugar, honey and vanilla in a saucepan for the sauce. Cook on medium heat until bubbly. Pour into a 9×13 baking dish. Sprinkle with chopped pecans. I only sprinkled half of the dish with the nuts, leaving half for regular buns. But definitely better with!

In a small bowl, mix the brown sugar, butter and cinnamon to create a paste. Then leave aside.

Remove dough from oven. Preheat the oven at 350 for baking the buns. Sprinkle flour on a flat surface and place the dough. Using a rolling pin, spread the dough and try roll it into a square shape. It’s note easy because the dough will be stretchy, but try your best! Mine was roughly 12”x12”. Spread the brown sugar paste evenly everywhere on the dough. Then start from the bottom and roll tightly.

Using a sharp knife, cut the roll into 12 pieces of about one inch each and lay the pieces in the baking dish. Lightly brush a bit of vegetable oil on top of the buns.

Bake in oven for 25-30 minutes. Chatelaine recommend to cover with foil if they get golden too fast, but I didn’t have to do it. Remove from oven and let stand for a few minutes. The sauce will be extremely hot. Using a cookie sheet and parchment paper, cover the baking dish and flip the dish over. Be careful, this is very hot! But very good!!!

Honestly, I never had any Pecan Sticky Buns before, so I can’t really compare, but these tasted amazing. The dough was easy to make, and so soft. I will be using this recipe for donuts and bread. If you don’t bake often, this recipe is super easy. One big bowl does the trick, no need for super appliances or gadgets.

The caramel sauce with pecans is kind of addictive. I’m telling you, this recipe should definitely be part of your Holidays’ baking list; as it will not disappoint! Have a great week my friends!

  

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my new very goodfood

I really love to cook, like I’ve always enjoy doing it, especially when I have a lot of time to do it, or when I try new recipes, or when I’m entertaining and having people over for dinner.  You know, as a younger couple, before Liam and Logan were part of our life, Brian and I used to cook and try so many different meals on weeknights; but as of late we’ve been kind of lazy, and I feel like it’s been getting worst and worst over the past few years… until we’ve realized, not too long ago, that we had fallen into some sort of weeknights meal rut where we would eat the same kind of boring meals, week after week.  But that was until my girlfriend Véro introduced me to a food delivery service she had been trying for the last few weeks… really, a way out from having spaghetti every Tuesday night?  Wow, thanks Véro, what a great timing!!!  So right there, while thinking of my next Tuesday night meal, I knew I had to give it a shot!

So It’s called Goodfood.  The day after she told me all about it I did a bit of research and I was hooked, like immediately.  The website was just awesome, easy friendly, with FAQ, information about the recipes, about where they get the food and how it will be delivered right to your door… so you select the package that is most convenient for your family, the best delivery dates, and then you get to select your meals… that was the best part, of course!  Well, it was, until the moment when I actually received my first meal kit.  Receiving my first box was so much fun.  From the very moment I signed up I had been eager to receive my first box.  I was so excited about that weeknight meal, you have no idea.  So excited to cook something fancy for my family on a Monday night!  And so excited to try something new.  And I was NOT disappointed, from the moment I opened the box until we sat for diner… as it was just so good!

First, the packaging was amazing.  My first delivery was on a warm day and I was a bit skeptical about it all, you know, with fresh produces waiting for me on my front porch… but once I opened it up, everything was nicely packed, cool and fresh, along with beautiful colored and easy to read recipes (that I will certainly keep for future use!).  Each meal as its own clear bags of produce with EVERYTHING you will need for the recipe!  If the recipe calls for one clove of garlic, then you get one clove of garlic, that simple!  There’s nothing I hate more than having to throw away good food because we didn’t use enough of it in a recipe or during the week.  With this food service, we use what we need and in the end there is so much less waste.

The only thing you might use from your kitchen is salt and pepper, olive oil and water.  Every bottles and jars are carefully labelled in English and French!  The packaging is sooo pretty, you’d think Martha Stewart packed it all herself!  Another plus, all the boxes, bags, jars and bottles can all be recycled, even the ice-packs, which is just awesome cause it’s environmentally friendly.  Which I try to be, you know.

As for the recipes… nothing short of AMAZING so far!  We’ve already tried food we had never had before and we all loved it, even the boys loved it too!  Everything is tasty and well portioned.  So, if you don’t know it yet, well so far, I am really impressed! And just to be clear, so you all understand, this is not pre-made or pre-cooked, like you may save some time in the end, but you really need some preparation and cooking time… it’s just easier to do, with all the right ingredients, spices, meats and produces right there for you… so don’t worry here, you won’t lose that feeling of being the real deal, cause with Goodfood, you still feel as the ‘Chef’ of your very own kitchen!

One of the biggest perks is that I can skip a week or two and place an order only for the weeks we want to get some food delivered.  And if I ever decide to stop, I can do it at any time.  But I don’t think I will!!!  Cause right now, I am just so happy I was introduced to Goodfood… as I’ve been pleased with all of our meal choices so far… and not only we now eat nice varied meals, it did bring back some fun and excitement to our weeknight dinners and cooking!!!

So, I’ve got a deal for you if you’d like to try it.  You can sign up using this link and get 40$ off your first order.  I’m telling you, this will cost you less than what you would pay for quality food at the grocery store in order to cook these fancy and delicious recipes.  So no reason not to try it, really!

Let me know if you’re considering trying it but still have some questions … I know I sure did when I first signed up.  I would be happy to try and help you deal with you’re weeknight meal rut and bring back some excitement into your kitchen!

So today is Monday, and guess what, I’ve just tried an awesome new Thai shrimp curry recipe!

Have fun cooking and bon appétit mylemondroplife friends!

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homemade beaver tails, eh?

Beaver Tails… it doesn’t get more Canadian than this!  If you like them as much as I do, well I’ve got you covered.  I’ve made my first batch over Canada Day weekend and we’ve been craving them ever since.  Honestly, it’s kind of easy to do, you just need a bit of time to do it.  Topping possibilities are endless… and that’s really exciting!  So take some time this weekend and try them!

What you need:

1\2 cup warm water

2 packs of active dry yeast

1 tablespoon sugar

1 cup warm milk

1 teaspoon salt

1 teaspoon vanilla

3 eggs

1\2 cup sugar

2 cups whole wheat flour

3 cups regular flour

1\3 cup vegetable oil

vegetable oil for frying

How to:

I always use my Kitchen Aid mixer with the hook attachment when making dough.  In the mixing bowl, add water, yeast and 1 tablespoon of sugar.  Let rest for a few minutes, until foamy.  Pour in the milk, sugar, vanilla, eggs, oil and salt.  Mix well with the hook.  Add in batches, the flour.  Mix until nothing sticks to the side of the bowl.

Use another bowl and cover with a bit an oil.  Take the dough from the mixer, knead a minute on a floured surface, then place in the oiled bowl. (I always preheat my oven at 175 and then turn it off and place the dough in, with a damp cloth on top).  Let rise until it doubled in size, between 45 minutes to an hour.

On a floured surface again, knead the dough gently and then roll it out in a rectangle with a rolling pin.  With a pizza cutter, slice the dough in small rectangle about the size of your hand.  Place on a baking sheet lined with parchment paper.  Cover while you prepare the rest.

Heat oil in a large pot.  You should have 4-5 inches of oil in the bottom of your pan.  One piece of dough at the time, stretch and shape in an oval or like a Beaver Tail.  Gently place in hot oil and fry until golden on both side, turning once.  Take it out, place it on a paper towel and repeat with all the dough.

I suggest doing this recipe with an helper (adult).  Do not let the kids play around you while you do this.  They will have plenty of time to have fun while topping their Beaver Tails later on!  As for my toppings… well I have a thing for Nutella, so obviously mine was chocolate with powdered sugar.  The boys had the classic cinnamon sugar (brush melted butter and mix 1 teaspoon of cinnamon with 1 cup of sugar).  Dip the buttered tail in the sugar and voila!  I’d say that maple butter, or jam or Dulce de Leche from Chocolats Favoris would also be pretty delicious.

You could easily divide this recipe.  It makes around 20 pieces of dough depending on the size of your Beaver Tails.  You can store them, without toppings, in an airtight container for a few days on the counter.

This is a great recipe for a party, where you could have a cute topping bar and where everyone could customize their own Beaver Tail!

So try this, it’s a winner!  Let me know about your favorite toppings, as I’d like to try them all!  Enjoy!

 

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strawberry jam forever

It’s official, we’re on vacation.  And what did I do on my first day of vacation?  Wake up super early and went strawberry picking.  Dragged the boys, as I thought they would like it, but within 5 minutes they were already bored.  Turns out they really like jam but not as much working for it and picking up berries.

So I woke one minute before my usual 6:10 am alarm.  Way to go.  Lounged with the boys and then got ready to visit Les Jardins Lamoureux in Hawkesbury.  Jojo, Lulu and my Mom tagged along.  Within one hour we had 7 huge baskets filled to the brim.  It was a gorgeous morning, perfect weather, but boy, picking strawberries is not easy!  I will now have much more appreciation for the berries that I will buy at the store!

Logan had a meltdown.  He picked about 11 berries before he called it quit.  So I decided to fill his basket for him, but as soon as I started putting some in the basket, he started balling.  You can’t touch his food; I should have known better!  Well, nothing like a 4 years old meltdown in the middle of a strawberry field.  He kept on saying ‘I only want 11’.  Oh well, too bad.  I filled the rest of it!

We came back home and took our first summer vacation nap.  Two glorious hours of sleep and then waking up to the smell of strawberries in the entire house.  Heaven.

I think we made 5 batches of jam in a 12 hour period.  The boys didn’t liked the strawberry picking, but making the jam, they loved it… with all the licking and the sticky fingers and the happy faces.

I used a Club House envelop.  The recipe is on the packets but I’m sharing anyway!

No Cook Strawberry Freezer Jam

What you need:

4 cups of strawberries

1 1/2 cups of sugar

Club House Freezer Jam packet

Glass jars

How to:

Wash jars.  Chop the strawberries and place in a large mixing bowl.  Add sugar and mix.  Let stand for 15 minutes.  Even though they say not to, I blended the berries.  I’m not a fan of chunky jam.  So at this point, I used a hand held mixer and blended the berries.  Sprinkle the gelling powder and mix well for 3 minutes.  Let stand for 5.  Stir again before pouring in the jars.  Seal tight.  Store in fridge for up to 6 weeks or in the freezer for a year.

So now I think we have more jam than what we’d probably be able to eat over the next 3 years… so if you’re in a jam, drop by our place and pick up a jar!

I know what’s for lunch today: Strawberry sandwiches.  Our fav!  Now, if only the warm weather would cooperate it would actually feel like a vacation and I could enjoy some freshly picked strawberry outside by the pool.

Have an awesome week mylemondroplife followers!

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goat cheese pizza

And the sun is out!  Finally!!!  So, patio time now?  Oh well, I wish, but not for us… we still haven’t started painting our deck, so our time being outside and enjoying the sun will be quite short for now, or until that task is done; because at the moment our backyard is a mess… and we just don’t know where to start!

Anyway, I’ve made up this awesome, quick and delicious pizza/naan bread recipe last week and can’t wait to make it again, and again.  It takes a few minutes to make, all the ingredients are easy to find, and everybody loves it.  I didn’t follow any recipe, so you can change the goat cheese for whichever cheese you like most.  For me it’s not an easy task to decide which one to use… as I love all of them!  But goat cheese, on a pizza, it’s just sooo good!!!

Easy Goat Cheese Pizza Recipe

What you need:

-garlic naan bread

-fresh tomatoes

-olive oil

-goat cheese

-fresh pepper

-fresh basil

How to:

Heat the oven to 350.  Place the garlic naan bread (if you don’t have garlic naan, use regular naan and add fresh garlic to the olive oil) on a baking sheet and drizzle olive oil on it.  Slice the tomatoes and place on the naan.  Place chunks of goat cheese on top and sprinkle with freshly cracked pepper. Put in the oven for 15 minutes and then broil for a few minutes.  Keep an eye on it.  You don’t want to forget it in the oven!  Once the cheese starts to golden, take it out.  Dressed the pizza with some fresh basil and voilà!  Cut in pieces and eat it while in the pool or in between sangrias!

Enjoy this pizza this weekend and have fun!  You won’t regret making this.  Cheers!

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chipotle corn on the cob

Who doesn’t like corn?  I mean, aside from Logan, I don’t think I’ve ever met someone that doesn’t like corn on the cob!

I bought corn and I have to say that it was pretty good for not being in season.  I got a new recipe book last week called ‘Summer Table’, in which I found a great corn on the cob recipe for my Mexican week.  I might be clueless, but it required some Chipotle Adobo sauce, which I had never heard of before.  So I looked it up, and it’s actually smoked and dried jalapenos in a sweet tangy purée of tomato.  Sound delish right?  Well it was!

So again, very easy to prepare.  Remove the husk from the corn… I didn’t entirely removed it, I decided to tie it at the other end for prettier pictures!  Then pour the sauce on top of the corn and wrapped it up in foil, leaving the husk on the outside.  Here’s the recipe.

Chipotle Corn on the Cob

What you need:

12 corns

1 can peppers in Adobo sauce (found at my local Food Basics)

1/4 melted butter

2 cloves of garlic minced

1 pinch of cumin

2 TBS tomato paste

2 TBS honey

2 TBS oilive oil

2 TBS sugar

Garnish:

cilantro

mozzarella

hot chili peppers

How to:

Preheat the BBQ at 400.  Remove the husk, leaving it hanging and tie it with twine.  Mix all the ingredients together and pour over the corn.  Wrap four corns with foil, leaving the husk on the outside.  Repeat for all corns.  If you put too many, turning them on the grill will be difficult.  Place the foil packets on the BBQ, placing the husk toward the outside of the BBQ, and close the lid.  Cooking time should be between 20-25 minutes, turning the corns once after 10-12 minutes.  Once they’re ready, remove from foil and let them roast on the grill for a few minutes.  But watch them carefully, if not you’ll end up with popcorn.  Remove from the grill and garnish with mozzarella cheese, cilantro and hot peppers.

The taste is very different than regular boiled corn on the cob, but delicious.  The smokiness from the Adobo plus the grill is amazing.  Perfect for BBQ nights and Cinco de Mayo!

So I’ve discovered a new recipe as well as a new sauce… will definitely try some chicken marinated with this spicy Adobo sauce soon!

I hope you will try some of these Mexican and spicy recipes I’ve share this week.  So far, all three would go great together!  And if you have your own favorite Mexican recipe, please share!

Salud.

 

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who wants some taquitos?

So for my second day of awesome Mexican recipe, I’ve tried a new one.   And I will definitely make it again and again.  Great to make in advance for some lunches; or you can cut it up and serve it as appetizers; or even serve for diner with some lime and cilantro rice.  Beware: lots of spiciness!  I used some jalapeno in a jar… and I thought they’d be less spicy, but boy oh boy, was I wrong!

Here the recipe for the awesome Creamy Jalapeno Taquitos!

What you need:

4 boneless chicken breast

8oz cream cheese

2 TBS of pickled jalapeno chopped

pinch of cumin

1 TBS garlic salt

salt and pepper

12 tortillas

tex-mex cheese

sour cream

How to:

Preheat oven at 400.  Place chicken, cream cheese, jalapeno, cumin, garlic salt, salt and pepper in a baking dish.  Mix well and bake for 20 minutes.  Remove from oven, mix well again and replace for another 20 minutes.  Meanwhile, grate the cheese and set aside.  Remove the chicken and let cool for 5 minutes.  Shred the chicken mixture.  Prepare a cookie sheet with parchment paper.  Take a tortilla, place some cheese in the middle and add a few spoonful of the chicken mixture.  Roll the tortilla tightly and place on the parchment paper.  Repeat for all the tortillas.  Heat up (at 400) in the oven until golden.  Serve with some cream cheese, fresh jalapenos, lime wedge and cilantro.

I’ve stored the leftover taquitos in a Ziploc bag, ready to be heated up for lunch.  Once again, these are spicy, so beware.  If you’re not a fan, cut out half of the jalapenos or leave them out entirely.  But these are so good with the full 2 tbs of chopped pickled jalapeno!!!

Enjoy!

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pineapple salsa fit for a fiesta

 

Finally, May is here. That means I’m getting ready for Cinco de Mayo!  I love, love, love Mexican food, and finally (and hopefully), the boys do too!

It took a while but we now have Taco Tuesdays at our house.  And this next Friday we’re hosting a little Cinco de Mayo get-together where I’ll be cooking some of my favorite Mexican recipes.  So this week, my blog will be all about delicious, flavorful and spicy food!

At the top of my list: GUACAMOLE! This was the first recipe posted on my blog, which you can find here.  Always a crowed pleaser, so you should double the recipe if you ever try it for a small group of people. Try it, you’ll know what I mean!  Awesome with nachos, but also great with chicken, tacos, fajitas, toast and more!

So this week’s first recipe is a Pineapple Salsa.  It tastes so ‘fresh’, it will make you think of summer.  And I bet you’ll want to eat it all summer long as well.  Great with nachos, baked tortillas, or on top of some grilled chicken.  Great for pool parties, diners or just for a snack.  It’s really healthy, well, until you add the chips!!!

This recipe calls for an entire pineapple; you may think it’s a lot, but once you’ll start to eat it, you’ll wonder why you didn’t used two!

Pineapple Salsa

What you need:

1 pineapple, cut into small cubes

1\4 cup of fresh cilantro

1 jalapeno

1 small red onion

2 tbs. lime juice

1 small tomato

salt and pepper

How to:

Really easy.  Cut everything into small cubes.  Place in a bowl.  Add the chopped cilantro, lime juice, salt and pepper.  Mix well.  Place in the fridge for about an hour before serving.  You can keep it in the fridge for at least 4-5 days in an airtight container.  Serve with nacho chips, or on top of anything really!

This week’s recipes are really spicy.  I will be using a lot of jalapenos, but if you’re not a fan of the heat, use less jalapeno or just leave them out of the recipe. My kids are not fans of the spiciness, maybe because I’ve had a bit too much of Frank’s Hot Sauce while pregnant (but I was craving for it), who knows!  So all these recipes can be kids friendly without the peppers/jalapenos.

So, if you are into Mexican food like myself, you should really try this recipe.  It’ll make you feel like you’re in Mexico enjoying the beautiful Mexican sun, while here in Ottawa it’s freezing and pouring rain outside all day long.

Oh, and don’t forget to let me know what you think of this awesome pineapple salsa me amigo.

Salud!

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keep calm and eat maple taffy

They’re a tiny little gap I enjoy every year between winter and spring; and it’s called Sugar Shack time!  So every year, since as far as I can remember, I went to the Sugar Shack, always on a Saturday night, and always with family and friends, to enjoy some of the finest maple syrup you can find!

I know most of you go yearly, but I’m pretty sure that some of mylemondroplife followers have no clue what I’m talking about!  So, at the end of winter, the maple trees release some maple sap.  You collect and boil it.  It then thicker and becomes something marvelous: Maple Syrup!  It’s basically Buddy the Elf’s dream come true from the Christmas movie ‘Elf’!

So two weeks ago we met up with my family at one of our favorite Sugar Shack and tried to eat as much as possible. Such an easy task!  Before we ate, we enjoyed a nice horse wagon ride in a maple tree forest.  The boys learned all about the syrup and they counted way too many cans.  I love wagon rides, I wish they would last longer.

This year, we got to meet my cousin’s so adorable brand new daughter Evely and had time to chat up with some relatives we hadn’t seen in a while!  We also ate copious amount of ‘bajoues’, or pork jowls!  These are definitely Brian’s favorite.  I always end up bringing some in my purse for him to eat later.  On top of that, there’s also omelet, ham, bacon, potatoes, sausages, and various pickled jars.  It doesn’t seem sooo special when you say it like that, but the difference it that at the Sugar Shack you don’t just eat all that food; you eat all that food with maple syrup poured on top of it and all over your plate!

I have a tip for you.  The Sugar Shack has so many deserts, but you should always go for the pancake AND sugar pie.  Combined them together and you’ll have the best desert ever!!!  All you need to do is scrap off some of the sugar filling from the pie and spread it on the pancakes!  To die for!

The boys had been great up until it was time to taste the maple taffy.  Then it was all downhill from there, with them doing things they would have never even thought of doing with a normal level of sugar!  So we decided to go burn off some of that energy at grandma’s!

Usually, during the March break, I do maple taffy at home.  We all love it.  The boys love to watch the sugar boiling and becoming syrup; and then we spread it on snow and enjoy.  There’s always a fight for who gets the first piece, but it’s not too long before everybody’s full of sugar and happy anyway!

Hope you’ll get a chance to visit a Sugar Shack this year.  And if you do, don’t forget what I told you about the desert!  You’ll think of me and want to thank me as soon as you take that first bite of that pancake!

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