[Sca-cooks] Winter comfort food...

[Jeff Gedney]

>Actually, you can do the same thing with grits...and blackberry or damsen jam are  even better than maple "surple" on it!  

maybe... 
But as a native New Englander, real maple syrup (from 
trees and not a friggin' laboratory) is ingrained in my
eating. I used it instead of vanilla and some of the 
sugar in a pumpkin cheesecake (in crushed oreo crust 
and topped with melted semisweet chocolate) this 
thanksgiving and it was well recieved.

I also like to roast butternut squash with butter and 
a drizzle of syrup. 

I use maple syrup a lot. I am kind of an addict, I guess.

Grits are good, too... (if well done!)
I like to mix my leftover grits, when there are any, 
into pancake batter. That's good too. 

-with maple syrup and butter! ;-)
Sometimes topped with fresh blueberries

Oh god! now I cant concentrate!

Darn you all!!!

Capt Elias
Dragonship Haven, East
(Stratford, CT, USA)
Apprentice in the House of Silverwing

-Renaissance Geek of the Cyber Seas
- Help! I am being pecked to death by the Ducks of Dilletanteism! 
There are SO damn many more things I want to try in 
the SCA than I can possibly have time for. 
It's killing me!!!

-----------------------------------------------------
Upon the hempen tackle ship-boys climbing;
Hear the shrill whistle which doth order give
To sounds confused; behold the threaden sails,
Borne with the invisible and creeping wind,
Draw the huge bottoms through the furrow'd sea,
Breasting the lofty surge: O, do but think
You stand upon the ravage and behold
A city on the inconstant billows dancing;
For so appears this fleet majestical,
Holding due course to Harfleur. 
  - Shakespeare - Henry V, Act III, Prologue