For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
We like to use real maple syrup that we purchase from Tassier’s Sugar Bush located in the Upper Peninsula of Michigan. Because we’re only up there once a year, we invest in two big jugs that we hope will last until our next visit.
When we break open the first jug, we pour some into a smaller glass or plastic container that we’ve saved for this purpose—one that previously contained syrup. The man at Tassier’s said that used glass and plastic containers, no matter how well you clean and sterilize them, retain the odor of the previous occupant, so don’t reuse an old pickle jar, he said, or an empty ketchup container, or else your syrup will take on at least a hint of that taste and smell. Reuse only another syrup container or else pick up something brand-new.
Like I said, we’ve reused smaller syrup containers, but the problem is that they pour too fast. No matter how hard we try, we always douse the pancakes with more syrup than intended. It just plops out, even when trying to keep the flow to a trickle. The kids, especially, struggled to control the amount, dumping a veritable wading pool of syrup onto their plates.
Surely there’s a better way to release appropriate amounts of syrup? Surely?
Tassier’s sells some in plastic bottles that they’ve purchased directly from the manufacturer—plastic squeeze bottles that would normally contain ketchup. Clever, eh? So one day, I was cruising down a grocery store aisle I rarely frequent, and spotted something on the bottom shelf: something similar, something retro, something…cheap:
This 50-cent plastic squeeze bottle looked like it had potential. Even though I’ve been trying to phase out plastics from our kitchen—and I would never put this in the microwave—I’m making an exception. We’ll just eat the syrup cool, straight from the fridge.
After washing and drying the clear container thoroughly, we filled it with maple syrup from one of the big jugs. The next morning, my son made pancakes and we tested it.
Perfect! A small stream of syrup flows through the skinny top. We have control. Squeezing out enough for a serving takes time, so psychologically it may encourage family members to stop sooner than they would have with the other containers. The result? Modest servings…and big savings!
This will seriously reduce the amount of syrup waste from overpouring, so we might actually make those two Tassier’s jugs last until next summer!
Please let me know if you struggle with maple syrup overpouring…and if you’ve solved it in your own ingenious way!
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
Is every hour rush hour at your house?
Find a pace that frees your family to flourish.
“Not So Fast is a gift to every reader who takes the time to slow down and breathe in its pages.”
—Lee Strobel, best-selling author of The Case for Christ