[Renegade]

Well, it's a paltry 36 degrees and I'm off to make cane syrup! We do it every year down at a friend of mines place. Cooked the old fashioned way too, with mule drawn mills and a wood fire under a cast iron pot. Lots of work but lots of fun too. A house full of little blue haired old ladies doing the kitchen thing. LOL...

I'll try to have an extra biscuit for you folks....

[luvmyboyz]

I remember going with my grandparents when I was a chile to a neighbors and helping make molasses like that. Boy was it fun and yummy!

Enjoy the fellowship and forget about the hard work.................... :D


luvmyboyz

[A.T.Hagan]

Forget the biscuit. While that juice is cooking down crack yourself a cup full of pecan halves. When the syrup is ready to dip out pour a ladle of it over the pecans and let cool. The ORIGINAL praline!

Got a couple of bottles of this year's syrup already.

.....Alan.

[FrmlyZ]

It is an ice cream making kind of day here. When I left for work it was 8F. At noon it has made it up to 17F. :) Not really cold but somewhat brisk.

Best Wishes,,,,,

Z

[Renegade]

What a day! I can't tell if I'm full from all the feasting going on...or if I'm just too tired to eat. Days like today make you realize how some traditions are a good thing. Lots of food, lots of friends, and a lot of fun.

Good idea on the pecans, Alan. I've had fresh dipped syrup on a lot of things, but don't guess I've ever tried that. Seems like a fresh made canister of ice cream would be good with that. Will have to make a note!! lol...