Re: SOS (WAS: Re: Product Recall: for any of you in the US who eat canned tuna)

Jill McQuown wrote:
...sugary things...

That's a lot of sweet stuff, dude!  I have a half a gallon of salted
caramel ice cream in the freezer.  A woman in the building where I work
gave everyone a post-Valentines Day heart shaped box filled with
Hershey's Kisses.  Those are the only sweets I have in the house.

  those are barely edible and rather horrid once you're used to
eating better chocolate.  someone gave us some of those too and
i probably won't touch them other than perhaps melting them in
some oatmeal or hot chocolate or something...  out of hand they
are as bad as the no chocolate flavor rpbcs.

 I
don't count the white sugar I use to make "nectar" for the hummingbird
feeder.  I rarely cook anything that requires sugar.  I was given a
bottle of pure Canadian maple syrup last year but since I'm not a big
fan of pancakes or waffles I'm not sure what I'm going to do with it.
The bottle is pretty, though; shaped like a maple leaf.  I do have an
old family recipe for Spice Cake which calls for maple frosting.  It's
not likely I'll be baking and frosting a cake anytime soon but it's an
option. :)

  i love maple syrup and maple sugar candy.  those are 100%
divine (and i'm not into theology or miracles but they are
both gifts from nature of the highest order).

  luckily i can get by on artificial flavored maple anything
and have in the past made my own maple buns.  i do impromptu
versions of those once in a while by making maple flavored
frosting and add peanuts and then some good chocolate
chunks to nibble along with.

  when making some white chocolates filled with maple and
walnut pieces i would use maple syrup as a part of the
white chocolate based filling and that was a great combination
but not really required because the walnuts (or black walnuts)
are so strongly flavored you probably wouldn't notice the
flavor differences.


  songbird