Say hi to your potential blockbuster nor'easter

Mine's the 28th. Last year, I remarked on how pleasant a surprise it was that we'd had zero snow by then. Pretty sure the ensuing 60 days were just horrible divine retribution for my unnameable hubris.

birthdays are dang close to mine

Right!

As for me, I am happy to report that I just grabbed a six month supply (1 gal) from one of my favorite suppliers (Jacques and Pauline Couture in Westfield, VT)!

If you're ever up that way (near the Canadian Border and Jay Peak), drop in and say hi. They are wonderful people. If you have little ones with you, Jacques will be happy to show them the cows, too (if he's not too busy just then)!

I thought we all use almond or coconut milk, are gluten-free and feel so terrible for factory farms robbing chickens of their basic dignity that we don't eat eggs.

I have plenty.. like 5 half gallon containers. A friend of mine in Vermont.. her husband makes it. So every time she needs computer help, I get a half gallon. I rarely eat pancakes or french toast, but its a good natural sweetener and awesome on a sweet potato.

I also have tons of Trader Joe's pancake Mix.. like 10 boxes of the stuff. (anyone want any? Don't ask why I have that much..)

So between the mix and the syrup, I guess I'm having a pancake party at my house when it snows.. who wants to come?

Maple syrup has one ingredient: maple syrup. Also all maple syrup is organic.

Brown-dyed corn syrup (brand names like Aunt Jemima, Mrs. Butterworth's, Vermont Maid, Log Cabin, and their ilk) isn't maple syrup and has no place on the breakfast table.

They have laid on the salt very heavy in my neck of the woods, so by the time REAL snow falls they'll need to put in a call for Federal relief.

NAVIOS HYPERION
Bulk Carrier Bulk Carrier
Zoom in, looks like it is at the Chelsea salt pile now..........

Challah bread dipped in egg and milk and cook in the frying pan with some buttah
Stuff with cream cheese whipped with maple syrup

Disclaimer: I am not responsible if you die from deliciousness.

1. Use a cast iron flat pan or griddle. Nice and oiled up. They come out so nice and tasty
2. Vanilla Extract (a tsp) in the batter makes it yummo

Or my three big things

1. Market Basket French Toast Bread (make yours with that bread)
2. Texas thick sliced bread works well too.
3. Sweet bread also works well too.

Okay now I want some french toast...

For the batter: 1 egg and 1/4 cup light cream for every two slices of bread. Nothing else is needed. I got that from Marion Cunningham's Breakfast Book, truly a wonderful source of recipes. (Her nutmeg muffins, where she has you grate 1 and 1/2 whole nutmegs for the flavoring, are the best.)

There are so many good ways to make French toast, I wouldn't think of talking about "the best". I like to make mine with shokupan (I make my own but there are lots of places in Boston you can buy it). Milk and egg and just a dash of vanilla (and maybe a dash of cinnamon), soak it, cook on a griddle or frying pan. Warm that maple syrup, you don't want cold maple syrup on your hot toasty toast! Oh, and bacon, which I cook in the microwave because it's just easier. Breakfast of champions, or at least champion snow-shovelers!

To make french toast extra crispy, after dipping in egg mixture either dip in flour or sprinkle flour on the french toast. Fry and enjoy!

Me (three weeks ago): lets put stuff in the shed
Them: it can wait

Me (last weekend): we should get the grill in the shed soon
Them: oh, I still wanted to use it for this, that, other thing ...

Me (points to forecast): well? Still going to grill?
Them: OMG - we gotta get the things in the shed!

Local news will be having a field day (week?) with this, teasing and creating anxiety with nothing much to report.

I hear ya, but...nobody controls your emotions, nobody can really "create anxiety" in you unless you're into that. Some people are just recreational fussers and worriers, they like getting in a state about things. You can't blame the news for that.