(lovely dish, too) btw. re maple syrups, i'm very partial to pure maple syrups, though i used to keep some of the thick, commercial stuff on hand too, for most everyone else. if by chance you do happen to like pure maple syrup too, though, i've got just the thing: 'maple grove farms, low calorie, sugar free maple syrup'--30 cal. per 1/4 cup, and it is virtually indistinguishable from the pure maple syrup! honest, no joke....
Looks yummy. Your roommate is one lucky duck. The Kings Hawaiian bread was probably very rich and tasty. I'm particularly fond of using a nice, rich Challah bread for French toast.Seriously, it's that good vit? Himself is diabetic but he still cheats and has real syrup. We love the real stuff and would rather do without pancakes or waffles than use imitation. However, when we were back home in OH I made baked French toast for brunch one Sunday (love that our daughter now has a rental with an extra bedroom - we stay with her and I get to cook for my kids when we visit....if by chance you do happen to like pure maple syrup too, though, i've got just the thing: 'maple grove farms, low calorie, sugar free maple syrup'--30 cal. per 1/4 cup, and it is virtually indistinguishable from the pure maple syrup! honest, no joke....
) and didn't want to spend the big bucks on real stuff so we got a bottle of "Vermont Maid" sugar free. We all declared it acceptable. I'll have to try the "great".J-river, do you deliver?
Seriously, it's that good vit? Himself is diabetic but he still cheats and has real syrup. We love the real stuff and would rather do without pancakes or waffles than use imitation. However, when we were back home in OH I made baked French toast for brunch one Sunday (love that our daughter now has a rental with an extra bedroom - we stay with her and I get to cook for my kids when we visit
maple grove farms is located in vermont, btw, if that means anything....
... maple grove farms is located in vermont, btw, if that means anything....
I prefer syrup that I buy from Ohio. I buy 2-3 quarts per year and use a fair amount for BBQs.Vermont, Massachusetts, Ohio. They're all good! I must say, though, that as someone who was raised on OH syrup I prefer it best. We did a side-by-side with some local syrup and some we brought back from OH and thought the OH tasted more maple-y. Plus, even though the % of sugar is the same the OH tasted less sweet, just more flavorful. Must be my Buckeye tastebuds.
a few thick slices of pain de compagne from my favorite c-ville bakery, the flour garden, together with this unbeLEEVable chunk of old world style 'calabrese salame'--a very dear, but rare treat (made with sangiovese wine) swoon....
Glad to hear good stuff is available in your area.your yummy breakfast fare inspired my lunch selection, jpb.
