Sugar and Snow

In case anyone was wondering where my addiction to sugar came from, when you grow up in Vermont, or at least when you grew up in Vermont in the 60s and 70s, there was this annual tradition of going on a field trip with whatever class you happened to be in that year to the "sugar house," which was in fact exactly that, a good old fashioned sugar house where the sap that came in from all the buckets as they were collected from throughout the woods was boiled almost for eternity until the single bucket turned into about a thimble full of the most amazing maple syrup, Vermont Made to be exact.  The proprietors would prepare for us each year and we of course would always go following a pretty good snowfall, and then the top layer of snow would be scraped off gently to leave this amazingly white, pristine surface of clean snow that they would then proceed to poor ridiculously fresh, like straight out of the boiling pan fresh, Vermont Made Maple Syrup.  I bet you all can guess what then happened, but all I can say is that if you have ever had maple sugar candy then try and imagine the freshest and most pure crystal form of this and that is what you get when you poor boiling hot maple syrup onto beautiful, fresh, deep, Vermont packed powder!!

Let the addiction begin.

Thank you again for getting this far with me.