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Quote
Prisca,
Did you make the flavored butters?
Yes smile


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Hmmm, isn't sugar free maple syrup an oxymoron? We make our own maple syrup and it pretty much is nothing but sugar.


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I DO NOT QUESTION THESE THINGS, ARMYMAMA!! Nooo


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Here is my syrup. laugh


"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena.." Theodore Roosevelt

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Ahhhh, maple flavor. Once we started making our own maple syrup, we stopped using any other kinds. We thought about making birch syrup, but once we tasted some made by the local college's wilderness program, we decided to stay with maple.

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Originally Posted by armymama
Ahhhh, maple flavor. Once we started making our own maple syrup, we stopped using any other kinds. We thought about making birch syrup, but once we tasted some made by the local college's wilderness program, we decided to stay with maple.

AM

We only ever use real maple syrup. If I end up in a place where I can't get the real stuff, I eat the pancake plain or with jam. Picky, picky, picky, but the real stuff is so good. It's also rather expensive, so we are forced to ration it a bit, which saves not only a bit of money but also reduces our caloric intake.


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Originally Posted by MelodyLane
yum! That sounds delish! I made something new this year that I just loved and it was Mashed Butternut squash. I made it with sugar free maple syrup, though. It was fabulous!!

Butternut Squash Puree
Prep Time: 10 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 12
/recipe-header
[Linked Image from farm6.staticflickr.com]
Print Recipe
Ingredients
2 whole Butternut Squash, Halved And Seeded
6 Tablespoons Butter, cut into pieces
1/4 cup Pure Maple Syrup [used sugar free]
Dash Of Salt
Ground Cinnamon, For Sprinkling
Preparation Instructions
Preheat the oven to 375 degrees. Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes or until fork-tender. Scoop out the innards into a bowl and add butter, syrup, and salt. Mash with a potato masher OR puree with a food processor. Spread into a small casserole dish and sprinkle with cinnamon. Keep warm in the oven until serving, then serve by the spoonful! here

Yum! My recipe has orange juice instead of Maple syrup so I need to try this.

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Originally Posted by LongWayFromHome
We only ever use real maple syrup. If I end up in a place where I can't get the real stuff, I eat the pancake plain or with jam. Picky, picky, picky, but the real stuff is so good. It's also rather expensive, so we are forced to ration it a bit, which saves not only a bit of money but also reduces our caloric intake.

I didn't know until now it was fake maple syrup, hahahaha. But that is all I can eat because I have to watch my weight and blood sugar levels. This maple "syrup" doesn't elevate my blood sugar.


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Pancakes are great with just butter. laugh

I had a weightlifting coach in college who suggested eating them with olive oil. I've never tried it, but it sounds delicious.


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You know, every time, the portal helps me out https://how-to-boil.com/how-to-boil-shrimp/ It is, with the help of it, I know how to cook shrimp. I am sure that such knowledge will be useful to you.

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Let's see.... last night was steak and snow crab legs (for me & DS, DH doesn't care for crab). It was a rare splurge, coming off of a week of Chicken bog leftovers.
Tonight, back to the budget stretcher - and DS's 2nd favorite: Goulash, our house style. Very simple - Ground beef, egg noodles, canned diced tomatoes, season to taste. If too dull or dry, add cream of celery soup for flavor & moisture. Cook ground beef, add drippings to water to cook noodles. Combine with tomatoes & soup, cook in 350 oven about 20 minutes for seasonings to blend. Serve. Can be small casserole or large to feed lots. In our house, large casserole so it feeds for days.

How we make dinner into an EN event:

Day before weekly grocery shopping: DH & I come together and try to enthusiastically agree what will be for dinner. All needed ingredients go on shopping list. Some choices lead to conversations. Then, we discuss alternatives, because DH does nearly all the cooking. Sometimes, he's inspired to follow the list, sometimes, he just ain't feelin' it. Regardless of what he cooks, DS and I offer respect and admiration for DH's cooking skills. Unless it's just awful, in which case, we offer sympathy and understanding.

Each day after dinner, DH or I do dishes (not together - sad face). When I offer, DH reads that as 'helps' and is grateful.


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Last night: Tater tot casserole.

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