Gramma Crist's Maple Chocolate Chip Cookies: 1 cup maple syrup (only the real kind!) 1 large egg (or 2 small eggs) 1/2 cup butter Mix well; Add 2 cups sifted flour 1/4 tsp salt 1 tsp baking soda 1 tsp baking powder 1 bag chocolate chips Bake at 324 for 15 minutes. Makes 2 doz cookies.
Pot Roast (courtesy of my resident chef: John) with onion, garlic, fresh basil, potatoes, carrots, and dogwood blossoms from our back yard. The Roast: on a gorgeous platter that John's mom gave us, made by a potter near Carrabelle, Florida.
The Maple Syrup Process. My mom's cousin makes maple syrup in Home, Pa. It's delicious, and amazing to watch! (Andy's Own Pure Maple Syrup: http://maplesyrup.cas.psu.edu/producers/indiana.htm. Andy is my second cousin)
The syrup house.
Notice the Maple leaves on the doors.
That is my mom's cousin, Allan, and the voracious wood furnace they use to heat the sap.
That photo is not blurry, it's the steam in the room. It makes you smell like syrup :-) It takes 40 gallons of sap to make 1 gallon of syrup, so most of it goes up in steam.
Pea Sprouts: I planted too many peas and sugar peas and needed to thin them out. Here are my resulting experiments.
Fresh Pea Sprout Salad: pea sprouts, feta, balsamic vinegar, tomatoes and fresh ground pepper.
Pea Sprout Stir-fry. Brown some garlic, fresh basil, and onions in olive oil. Add pea sprouts and a little bit of soy sauce, cook until they wilt (this happens almost immediately and they reduce A LOT, so you need more sprouts than you'd think). remove the pea sprouts and fry two eggs in the remaining onions and soy sauce.
Stupid Bradford pear trees blossoming outside our house. Not pretty enough to redeem themselves for making me itchy and miserable from March until the beginning of June. (stink eye at Bradford pear trees)