I’ve been told by family members that I am a maple syrup “snob” and I fully embrace the term. I will admit to having two kinds of maple syrup in my fridge, both A (mainly for pancakes and waffles) and B (oatmeal and cooking). After working at a summer camp in Vermont in the 70s and eating only real Vermont maple syrup, I never went back to Aunt Jemima.
I will admit, due to my German American upbringing, that the only tomato sauce I ever ate growing up came from a jar. Not until we moved to NYC did I first taste homemade marinara and it was wonderful. Growing up in NYC had its pluses and minuses but the biggest plus for me, was the endless supply of excellent, affordable ethnic food and a set of parents who encouraged us to try everything.
Is 50 F cold?
Our house is usually about 63f, but we don’t heat the bedrooms.
Of course the dog sleeps on my feet and about 2am, I am so hot I’ve taken off my jamas.
Pancakes for dessert reminds me of when my French family made oatmeal pie for dessert. It was weird, but surprisingly good.
Since I’ve had plenty of crepe-like pancakes for dessert (palatshinke is practically the national dessert of half of central Europe) the idea of serving American style pancakes doesn’t seem like that much of a stretch.
