Skip to main content

An Array of Syrups

This morning I made French toast with some leftover soft wheat-barley bread. And, due to our family's varied palates, I had to serve them with three different kinds of syrup. Dylan picked a maple-agave syrup blend from Trader Joe's; Riley selected ginger syrup from The Ginger People; and I, naturally, stepped out of the norm and drizzled mine with licorice syrup from Denmark. I'm not sure what Jake used. He was still asleep when we left this monring.

The licorice syrup was one of the treats in a Christmas care package from one of my best friends. The jar reads: "...for cooking, baking, and cocktails. Adds a unique flavour to ice cream and fresh fruit. Create your own marinade, dressing, or cocktail."

'Cocktail' is on there twice. I guess I definitely need to try that! Till then, atop my French toast will have to suffice.


  1. Your pictures and writing style both make me feel so at home, so cozy, and very very happy. At the top of your blog, where it read "inspire you.. down an aisle at the grocery store that intimidates you.." -this is so perfect for me. Well, your blog, that is. Not the intimidation part. I am SO open to trying new things, I make at least 3 new recipes a week (if not more, when my grocery budget allows) and love venturing to new locations that sell strange and unique foods. I am excited to see what else you come up with, and everything else in store that I have not yet read. Lovely blog, simply LOVELY. <3 Thank you!!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas