SC - almond milk+other 'pressing' matters

[LYN M PARKINSON]

Tyrca,

Got a biscuit left for some maple syrup?  Up in Vermont, you can find
first, second, third and even fourth 'pressing' or 'boiling' of syrup.  I
don't really remember the exact term, but the first syrup was the
lightest in color and most delicate in taste.  My kids and I came away
from that vacation with a gallon can of 'third'--we liked the stronger
taste, and the price was right.  Getting the most out of something may
have started medievally with almond milk, but it keeps right on!

Regards,

Allison

allilyn at juno.com

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