It is "Sugar Season" in Eastern Canada, and the Northeastern United States. And oh, does that make me home-lonely! Of course, tapping maple trees this way (this picture was taken by my Grandfather, in the late 1950's) only happens in very small Sugar bushes. Big operations use miles (or kilometres) of plastic tubing running from the trees to the cabin.
And for some reason, the behaviour of the four improved immensely from that day forward...
And I have a Maple Syrup recipe for you as well, with no garter snakes, I promise.
Ouefs dans le sirop d'érable (Eggs in Maple Syrup)
This recipe is from the cookbook A Taste of Quebec, by Julian Armstrong. It is a great favourite of ours during sugar season.
2 cups of Maple syrup
one third cup milk
Pinch of salt
Bring syrup to a boil in heavy saucepan and cook over medium heat just until syrup thickens. Meanwhile beat eggs lightly with milk and salt.
When syrup has thickened, reduce heat to low. Using a wooden spoon, drop spoonfuls of the egg mixture into hot syrup. Cook for 2-3 minutes intil eggs are set. Immediately remove saucepan from heat and place it in larger pan of cold water to cool slightly. Spoon eggs into serving bowls and drizzle with syrup.
These go great along side pancakes and your choice of breakfast meat (sausage, or bacon or ham). Yum! but I confess that I have never tried to pack them in anyones lunch!