It drives me nuts when people refer to Log Cabin or Aunt Jemima as "Maple Syrup." Maybe I was just paying more attention as a kid, but I could tell the difference between the real stuff and the imitation stuff. I remember turning up my nose at the "old fashioned" pancake syrup on the table on my first visit to an IHOP when I was about eight years old. It was with my Girl Scout troop and we were practicing table manners. When the waitress returned to our table to check on us, I asked for the real maple syrup and remember being shocked--literally shocked--when the waitress said that they simply had none. How was this possible? We were at the International House of Pancakes! In America! But for my troop leader's stern glare I might have simply left the building.
I try very hard (but with questionable success) at hiding my disappointment when, as breakfast guest at the home of friends or family, I find that the syrup options are everything but real maple. But I cringe at the thought of appearing ungrateful or judgmental for passing on the syrup. Lot's of people have never had real maple. Some can't afford it. Some just prefer the "pancake syrup." So I muster up the best smile I can and ask if there are any other options. If I'm lucky there will be honey. If I'm crazy lucky there will be sorghum. If not, I stick to butter and possibly some some jam.
Today in the New York Times online, I read this article about the last of the 50 states to open an IHOP--Vermont. It is also the first (and only) one to offer REAL maple syrup to their customers.
Vermont is known for its maple syrup, but I've also had great maple syrup from Wisconsin, Pennsylvania, Michigan, Indiana, Massachusetts and other states, as well as from the Canadians. Please, make it a point to find some this week and give it a try. Pretty please, with maple sugar on top.
I try very hard (but with questionable success) at hiding my disappointment when, as breakfast guest at the home of friends or family, I find that the syrup options are everything but real maple. But I cringe at the thought of appearing ungrateful or judgmental for passing on the syrup. Lot's of people have never had real maple. Some can't afford it. Some just prefer the "pancake syrup." So I muster up the best smile I can and ask if there are any other options. If I'm lucky there will be honey. If I'm crazy lucky there will be sorghum. If not, I stick to butter and possibly some some jam.
Today in the New York Times online, I read this article about the last of the 50 states to open an IHOP--Vermont. It is also the first (and only) one to offer REAL maple syrup to their customers.
Vermont is known for its maple syrup, but I've also had great maple syrup from Wisconsin, Pennsylvania, Michigan, Indiana, Massachusetts and other states, as well as from the Canadians. Please, make it a point to find some this week and give it a try. Pretty please, with maple sugar on top.
