We have had one heck of a winter in the Northeast this year. Boston just broke its all-time snow record for the last 20 years over the weekend, and further out where we live it has been a banner year:
Of course, all that snow has to go somewhere, which in our case was a big pile next to the deck:
That’s a pre-Prohibition drink perched up on our hastily-assembled ice bar called Satan’s Whiskers. Here’s the recipe:
1/2 oz. gin
1/2 oz. Grand Marnier
1/2 oz. sweet vermouth
1/2 oz. dry vermouth
1/2 oz. orange juice
Dash orange bitters
Old McDonald likes to stir the cocktail rather than shake it with ice. Your mileage may vary.
Speaking of Old McDonald, he’s got a new hobby, and oh lucky me, it involves more boiling! The new farming hobby is……wait for it…..maple sugaring. We did the first part the weekend of March 13:
Of course, you drill the taps and set the bags, and then you get some warm days and this happens:
40 gallons worth of that, as it happens, in just about 2 weeks. 40 gallons of sap is equivalent to about one gallon of syrup, or so we have read. But to get to that syrup, first you have to boil it:
And by the second weekend, you will decide that you should also have a propane burner to assist in the boiling, and to help your wife this summer, when she cans vegetables:
We are currently at about 2 gallons of not-quite syrup, waiting for its final boil. It’s sitting in the fridge, because we ran out of time and daylight last weekend, and intend to follow up tomorrow, just in time to have it ready for Easter. Of course, the homemade maple syrup needs a label:
I cannot even tell you how excited I am we’ve got a logo now, courtesy of Old McDonald and Adobe Illustrator. I am going to get a coffee mug out of this entire endeavor if it kills me.