On Feb 28, 2:10 pm, "JoeSpareBedroom" > wrote:
> "Virginia Tadrzynski" > wrote in message
>
> ...
>
>
>
> >I have been out of the loop for awhile (rotten sick, not Norwalk) and just
> >laying about looking at food television and reading my cookbooks....
>
> > Question that rose from this lolling......
>
> > Maple syrup......what do you put it on. I am soooooo disgusted by my
> > Pennsylvania Dutch neighbors lately in that they put it on EVERYTHING.
> > Can't go to the diner without syrup for your breakfast meats, ham,
> > scrapple, sausage, corned beef hash..... Then dinner, syrup for the ham,
> > the turkey, the pork, the beef........and lets not forget the starches and
> > veggies, they have to have their dollop of syrup too. Can't go in the
> > deli without all the meats being Honey ham, honey turkey, maple ham, maple
> > turkey, cinnamon sugared ham, c/s turkey, etc. The last straw was syrup
> > poured over......(drum roll please)......dill pickles. If my stomach had
> > been torn up, that would have been the end of me, as I was nauseated by
> > the thought of that one. Is it just a local phenomena that syrup gets
> > poured on everything?
> > -ginny
>
> Do you use the real stuff at home, or the crap, like Log Cabin and Aunt
> Jemima?

That is NOT maple syrup.

John Kane, Kingston ON Canada