View allAll Photos Tagged Syrup
That time we were in London
but London had gone to Stockholm
for the weekend a man on the plane
had a trumpet he played at the drop of a hat
so the stewardess collected all the hats
and gave them to charity. Well, the music
stopped and nothing may ever feel as good.
Since about fifteen you’ve been saying
those were the days. You were just ahead
of the curve, surfing on the kind of prescience
they don’t teach in school. Something is passing
at the speed of light; it looks like the good times
but it’s only a pair of birds lost in the wind.
We took the train to Vienna
and toured the piano factory
but we wondered about the point
since they didn’t give away
free samples—it did sort of resemble
a winery. A man sitting behind us
said travel is like sex; it’s best done
in the head after a certain age. We
couldn’t imagine wanting to live that long.
The large gray asphalt area that’s marked
off for parking and now stands empty
is where most of life occurs. On one side
are all the things you never want to forget,
then amazingly nearby in small personal
warehouses are stored what you wish
had never happened. Sometimes you move
something from one place to the other,
but not that often.
So we went to London and had a good time,
even though no one was there. We learned something.
It had to do with the weather as so much does
wherever you are but especially in that town
made of clouds. When the clouds part there is always
a sky, sometimes a new one with its own way
of doing things. Things: I like that word. It has
syrup on its fingers like those pianos.
3/18/17 photo by Stephen Badger, Office of Communications
Annual demonstration, breakfast and other activities held at Cunningham Falls State Park
Several volunteers came out to the Baskett Research Center to tap maple trees for syrup on Sunday, Jan. 29.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
High-fructose corn syrup, a sweetener found in most sodas and many other processed foods, causes insulin resistance, according to a new study in mice.
Photo by Sean Proctor for Vision Mid Michigan
Carnival-goers take a ride on one of the several amusement rides, Saturday, April 24, during the weekend long Shepherd Maple Syrup festival.
Today, Pub and I came across this maple syrup farm -- at least, that's what we think it is -- it seems the most likely for having all that tubing strung through the forest. It was odd, seeing it in the trees as we drove by -- it reminded me of times when I was a kid and would tie string all around my room, like a drunken spider who couldn't spin a good web, making it nearly impossible to get anywhere in the room. It was difficult to get a good shot of the tubing -- it was so minor in any shot we took, that a panorama seemed to be the only way to get the feel. There are stitch errors in the image, but it still gives a good overall view of the scene.
1 Keurig Kcup coffee- any regular roast will do - I would not recommend a flavored Kcup, the maple syrup will provide enough flavor.
1 shot glass of maple syrup
Half and half or milk (your desired amount, I used about a 1/2 cup)
Whipped cream
Cinnamon
Nutmeg
Heat the half and half and maple syrup in a sauce pan on the stove top. Stir constantly, do not boil. Once the mixture reaches your desired temperature stir in your Keurig Kcup coffee brewed on the lowest water setting of your brewer. Stir over low heat for 1-2 minutes.
Pour the maple syrup Kcup coffee into your favorite mug, top with whipped cream and garnish with cinnamon and nutmeg.
Enjoy!
A very late 'brunch' of fluffy American pancakes, soaked in maple syrup and crispy streaky bacon. Minus the black pudding.
A popular wedding favor in Vermont is Maple Syrup which is delicious!
Here's one from my cousin Gregg's wedding to his beautiful Danette.
Quite interesting - maple syrup crystals (chunks) mixed in with coffee grinds. From a friend of mine traveled to Canada. Kinda neat.
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Frozen Foods - Squidball, kikiam, siomai, siopao, patties, French Fries.
French Fries / Popcorn Powder: Cheese Powder, Sour & Cream Powder, BBQ Powder.
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Syrups & Shave Ice Syrup snow cone: Chocolate Syrup, Caramel Syrup, Strawberry Syrup, Choco Fondue Syrup, Apple Shave ice syrup, Bubblegum Shave ice syrup, Blue Hawaii Shave ice syrup, Grenadine Shave ice syrup, Honey Dew melon Shave ice syrup, Kiwi Fruit Shave ice syrup, Kola Shave ice syrup, Tangerine Shave ice syrup.
Soft Serve Ice Cream Premix Powder, Ice Scramble Premixes Powder, Shake Powder Premixes, Palamig Powder, Cotton Candy Powder, Gulaman Powder like Black Gulaman, Jelly Powder, Iced Teas Powder, Milk Teas Powder, Hot Beverage / Vendo Drinks Powder, Milk powder, Sugar Powder, Waffle, Food Coloring, DIP - Ice Coating, Cone Apa.
Toppings: Mallows, Sunflower Seeds, Cookies, Crushed Graham, Fun Frappe Whipped Cream, Mini Chocolate Droplets, Mini lentils (mini nips halo halo), Nata-de-Coco / Crystals, Rice crispies, sprinkles, Tapioca black pearl sago, Kisses.
Food Condiments: chili sauce, cooking oil, Hoisin Sauce, Hot sauce, Ketchup, margarine, mayonnaise, Patis - fish sauce, Shortening - Lard, Toyo - Soy Sauce, Toyomansi, Suka Vinegar.
Plastic cups transparent, plastic cups with Dome Cover, Plastic cups with Flat Cover , paper cup, paper bowl, any kinds of straw , Spoon & Fork, Plastic bag - sando bag, trash bag, Baking Cups, plates, wrap, Holder, tray, panaling plastik - Plastic Twine, Tissue, Glassine, Coffee Stirrer, Toothpick, Chopstick, Palamig Container, DishWashing Liquid.
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We are selling Frozen Foods, Syrups, different powders, sauces, condiments, household products & materials
For Inquiries Please Call or Text:
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On a sunny day in May or June pick approx. 40 elderberry flower umbels and put them in a clean big container or pickle glass (min. 1 gallon).
Boil 3 liters of water (5 ½ fl.OZ) together with 2 kilos of sugar (4 ½ pounds) until the water is clear and the sugar is completely dissolved. Mix in 60 g of citric acid (2 oz.) and 3 sliced lemons and pour the liquid over the elderberry flowers while still hot. Make sure the lemons and flowers are covered with water.
Cover the container with a lid or household plastic wrap and put it out in the sun for 4 days.
Don’t be shocked if the flowers turn a bit brown, that is just a normal process and doesn’t harm the taste.
Filter out the blossoms by pouring the now yellow liquid through a strainer that you cover with a cheese cloth or a clean kitchen towel. Make sure that all the utensils you work with are clean.
Now you can fill the elderberry syrup in clean glass bottles and your favorite summer drink is ready. Simply mix the syrup with cold water (approx. 1 : 7, depending on your own taste), add some lemon slices and ice and you will have a great and refreshing softdrink for the summer.
The syrup bottles can be stored in the fridge or in the cellar for up to 3 months. Once you open a new bottle make sure to keep it refrigerated.
More recipes can be found on my blog.
(English to follow soon)
Accompanied my son to his field trip to Fullersburg Woods in Hinsdale yesterday to observe thge process of making maple syrup. This was at one of the stops.
I made dandelion syrup. Since traditional dandelion syrup is too luscious I added peppermint and herbs. Not in the same pot :) For herbs syrup I used rosemary, garlic and sage. Blogged: Polkovniku Butiik
A rose is a woody perennial flowering plant of the genus Rosa, in the family Rosaceae, or the flower it bears. There are over three hundred species and tens of thousands of cultivars.[citation needed] They form a group of plants that can be erect shrubs, climbing, or trailing, with stems that are often armed with sharp prickles. Their flowers vary in size and shape and are usually large and showy, in colours ranging from white through yellows and reds. Most species are native to Asia, with smaller numbers native to Europe, North America, and northwestern Africa.[citation needed] Species, cultivars and hybrids are all widely grown for their beauty and often are fragrant. Roses have acquired cultural significance in many societies. Rose plants range in size from compact, miniature roses, to climbers that can reach seven meters in height.[citation needed] Different species hybridize easily, and this has been used in the development of the wide range of garden roses.
ETYMOLOGY
The name rose comes from Latin rosa, which was perhaps borrowed from Oscan, from Greek ρόδον rhódon (Aeolic βρόδον wródon), itself borrowed from Old Persian wrd- (wurdi), related to Avestan varəδa, Sogdian ward, Parthian wâr.
BOTANY
The leaves are borne alternately on the stem. In most species they are 5 to 15 centimetres long, pinnate, with (3–) 5–9 (–13) leaflets and basal stipules; the leaflets usually have a serrated margin, and often a few small prickles on the underside of the stem. Most roses are deciduous but a few (particularly from Southeast Asia) are evergreen or nearly so.
The flowers of most species have five petals, with the exception of Rosa sericea, which usually has only four. Each petal is divided into two distinct lobes and is usually white or pink, though in a few species yellow or red. Beneath the petals are five sepals (or in the case of some Rosa sericea, four). These may be long enough to be visible when viewed from above and appear as green points alternating with the rounded petals. There are multiple superior ovaries that develop into achenes. Roses are insect-pollinated in nature.
The aggregate fruit of the rose is a berry-like structure called a rose hip. Many of the domestic cultivars do not produce hips, as the flowers are so tightly petalled that they do not provide access for pollination. The hips of most species are red, but a few (e.g. Rosa pimpinellifolia) have dark purple to black hips. Each hip comprises an outer fleshy layer, the hypanthium, which contains 5–160 "seeds" (technically dry single-seeded fruits called achenes) embedded in a matrix of fine, but stiff, hairs. Rose hips of some species, especially the dog rose (Rosa canina) and rugosa rose (Rosa rugosa), are very rich in vitamin C, among the richest sources of any plant. The hips are eaten by fruit-eating birds such as thrushes and waxwings, which then disperse the seeds in their droppings. Some birds, particularly finches, also eat the seeds.
The sharp growths along a rose stem, though commonly called "thorns", are technically prickles, outgrowths of the epidermis (the outer layer of tissue of the stem), unlike true thorns, which are modified stems. Rose prickles are typically sickle-shaped hooks, which aid the rose in hanging onto other vegetation when growing over it. Some species such as Rosa rugosa and Rosa pimpinellifolia have densely packed straight prickles, probably an adaptation to reduce browsing by animals, but also possibly an adaptation to trap wind-blown sand and so reduce erosion and protect their roots (both of these species grow naturally on coastal sand dunes). Despite the presence of prickles, roses are frequently browsed by deer. A few species of roses have only vestigial prickles that have no points.
EVOLUTION
About 50 million years ago, the first rose in the Americas were found in modern-day Colorado in the United States. Today's garden roses come from 18th-century China. Among the old Chinese garden roses, the Old Blush group is the most primitive, while newer groups are the most diverse.
SPECIES
The genus Rosa is composed of 140-180 species and divided into four subgenera:
Hulthemia (formerly Simplicifoliae, meaning "with single leaves") containing two species from southwest Asia, Rosa persica and Rosa berberifolia, which are the only roses without compound leaves or stipules.
Hesperrhodos (from the Greek for "western rose") contains Rosa minutifolia and Rosa stellata, from North America.
Platyrhodon (from the Greek for "flaky rose", referring to flaky bark) with one species from east Asia, Rosa roxburghii (also known as the chestnut rose).
Rosa (the type subgenus, sometimes incorrectly called Eurosa) containing all the other roses. This subgenus is subdivided into 11 sections.
Banksianae – white and yellow flowered roses from China.
Bracteatae – three species, two from China and one from India.
Caninae – pink and white flowered species from Asia, Europe and North Africa.
Carolinae – white, pink, and bright pink flowered species all from North America.
Chinensis – white, pink, yellow, red and mixed-colour roses from China and Burma.
Gallicanae – pink to crimson and striped flowered roses from western Asia and Europe.
Gymnocarpae – one species in western North America (Rosa gymnocarpa), others in east Asia.
Laevigatae – a single white flowered species from China.
Pimpinellifoliae – white, pink, bright yellow, mauve and striped roses from Asia and Europe.
Rosa (syn. sect. Cinnamomeae) – white, pink, lilac, mulberry and red roses from everywhere but North Africa.
Synstylae – white, pink, and crimson flowered roses from all areas.
USES
Roses are best known as ornamental plants grown for their flowers in the garden and sometimes indoors. They have been also used for commercial perfumery and commercial cut flower crops. Some are used as landscape plants, for hedging and for other utilitarian purposes such as game cover and slope stabilization.
ORNAMENTAL PLANTS
The majority of ornamental roses are hybrids that were bred for their flowers. A few, mostly species roses are grown for attractive or scented foliage (such as Rosa glauca and Rosa rubiginosa), ornamental thorns (such as Rosa sericea) or for their showy fruit (such as Rosa moyesii).
Ornamental roses have been cultivated for millennia, with the earliest known cultivation known to date from at least 500 BC in Mediterranean countries, Persia, and China. It is estimated that 30 to 35 thousand rose hybrids and cultivars have been bred and selected for garden use as flowering plants. Most are double-flowered with many or all of the stamens having morphed into additional petals.
In the early 19th century the Empress Josephine of France patronized the development of rose breeding at her gardens at Malmaison. As long ago as 1840 a collection numbering over one thousand different cultivars, varieties and species was possible when a rosarium was planted by Loddiges nursery for Abney Park Cemetery, an early Victorian garden cemetery and arboretum in England.
CUT FLOWERS
Roses are a popular crop for both domestic and commercial cut flowers. Generally they are harvested and cut when in bud, and held in refrigerated conditions until ready for display at their point of sale.
In temperate climates, cut roses are often grown in greenhouses, and in warmer countries they may also be grown under cover in order to ensure that the flowers are not damaged by weather and that pest and disease control can be carried out effectively. Significant quantities are grown in some tropical countries, and these are shipped by air to markets across the world.
Some kind of roses are artificially coloured using dyed water, like rainbow roses.
PERFUME
Rose perfumes are made from rose oil (also called attar of roses), which is a mixture of volatile essential oils obtained by steam distilling the crushed petals of roses. An associated product is rose water which is used for cooking, cosmetics, medicine and religious practices. The production technique originated in Persia and then spread through Arabia and India, and more recently into eastern Europe. In Bulgaria, Iran and Germany, damask roses (Rosa × damascena 'Trigintipetala') are used. In other parts of the world Rosa × centifolia is commonly used. The oil is transparent pale yellow or yellow-grey in colour. 'Rose Absolute' is solvent-extracted with hexane and produces a darker oil, dark yellow to orange in colour. The weight of oil extracted is about one three-thousandth to one six-thousandth of the weight of the flowers; for example, about two thousand flowers are required to produce one gram of oil.
The main constituents of attar of roses are the fragrant alcohols geraniol and L-citronellol and rose camphor, an odorless solid composed of alkanes, which separates from rose oil. β-Damascenone is also a significant contributor to the scent.
FOOD AND DRINK
Rose hips are high in vitamin C, are edible raw, and occasionally made into jam, jelly, marmalade, and soup, or are brewed for tea. They are also pressed and filtered to make rose hip syrup. Rose hips are also used to produce rose hip seed oil, which is used in skin products and some makeup products.
Rose water has a very distinctive flavour and is used in Middle Eastern, Persian, and South Asian cuisine—especially in sweets such as Turkish delight, barfi, baklava, halva, gulab jamun, kanafeh, and nougat. Rose petals or flower buds are sometimes used to flavour ordinary tea, or combined with other herbs to make herbal teas. A sweet preserve of rose petals called Gulkand is common in the Indian subcontinent. The leaves and washed roots are also sometimes used to make tea.
In France, there is much use of rose syrup, most commonly made from an extract of rose petals. In the Indian subcontinent, Rooh Afza, a concentrated squash made with roses, is popular, as are rose-flavoured frozen desserts such as ice cream and kulfi.
The flower stems and young shoots are edible, as are the petals (sans the white or green bases). The latter are usually used as flavouring or to add their scent to food. Other minor uses include candied rose petals.
Rose creams (rose-flavoured fondant covered in chocolate, often topped with a crystallised rose petal) are a traditional English confectionery widely available from numerous producers in the UK.
Under the American Federal Food, Drug, and Cosmetic Act, there are only certain Rosa species, varieties, and parts are listed as generally recognized as safe (GRAS).
Rose absolute: Rosa alba L., Rosa centifolia L., Rosa damascena Mill., Rosa gallica L., and vars. of these spp.
Rose (otto of roses, attar of roses): Ditto
Rosebuds
Rose flowers
Rose fruit (hips)
Rose leaves: Rosa spp.
MEDICINE
The rose hip, usually from R. canina, is used as a minor source of vitamin C. The fruits of many species have significant levels of vitamins and have been used as a food supplement. Many roses have been used in herbal and folk medicines. Rosa chinensis has long been used in Chinese traditional medicine. This and other species have been used for stomach problems, and are being investigated for controlling cancer growth. In pre-modern medicine, diarrhodon (Gr διάρροδον, "compound of roses", from ῥόδων, "of roses") is a name given to various compounds in which red roses are an ingredient.
ART AND SYMBOLISM
The long cultural history of the rose has led to it being used often as a symbol. In ancient Greece, the rose was closely associated with the goddess Aphrodite. In the Iliad, Aphrodite protects the body of Hector using the "immortal oil of the rose" and the archaic Greek lyric poet Ibycus praises a beautiful youth saying that Aphrodite nursed him "among rose blossoms". The second-century AD Greek travel writer Pausanias associates the rose with the story of Adonis and states that the rose is red because Aphrodite wounded herself on one of its thorns and stained the flower red with her blood. Book Eleven of the ancient Roman novel The Golden Ass by Apuleius contains a scene in which the goddess Isis, who is identified with Venus, instructs the main character, Lucius, who has been transformed into a donkey, to eat rose petals from a crown of roses worn by a priest as part of a religious procession in order to regain his humanity.
Following the Christianization of the Roman Empire, the rose became identified with the Virgin Mary. The colour of the rose and the number of roses received has symbolic representation. The rose symbol eventually led to the creation of the rosary and other devotional prayers in Christianity.
Ever since the 1400s, the Franciscans have had a Crown Rosary of the Seven Joys of the Blessed Virgin Mary. In the 1400s and 1500s, the Carthusians promoted the idea of sacred mysteries associated with the rose symbol and rose gardens. Albrecht Dürer's painting The Feast of the Rosary (1506) depicts the Virgin Mary distributing garlands of roses to her worshippers.
Roses symbolised the Houses of York and Lancaster in a conflict known as the Wars of the Roses.
Roses are a favored subject in art and appear in portraits, illustrations, on stamps, as ornaments or as architectural elements. The Luxembourg-born Belgian artist and botanist Pierre-Joseph Redouté is known for his detailed watercolours of flowers, particularly roses.
Henri Fantin-Latour was also a prolific painter of still life, particularly flowers including roses. The rose 'Fantin-Latour' was named after the artist.
Other impressionists including Claude Monet, Paul Cézanne and Pierre-Auguste Renoir have paintings of roses among their works. In the 19th century, for example, artists associated the city of Trieste with a certain rare white rose, and this rose developed as the city's symbol. It was not until 2021 that the rose, which was believed to be extinct, was rediscovered there.
In 1986 President Ronald Reagan signed legislation to make the rose the floral emblem of the United States.
Pests and diseases
Wild roses are host plants for a number of pests and diseases. Many of these affect other plants, including other genera of the Rosaceae.
Cultivated roses are often subject to severe damage from insect, arachnid and fungal pests and diseases. In many cases they cannot be usefully grown without regular treatment to control these problems.
WIKIPEDIA
These evaporators are converting the sap into syrup. About 40 litres of sap are needed for one litre of syrup. Near McDonalds Corners, Ontario, Canada.
Since 1910, the C. S. Steen Syrup Mill has been canning one of the most iconic products South Louisiana has ever produced. Steen's 100% pure cane syrup pours from their traditional yellow cans slow and steady with a clearly distinctive taste. Local sugar cane fields, the source for their cane sugar, literally surround the town of Abbeville, Louisiana where the venerable syrup is still being canned today.
The pure cane syrup is a Cajun and Creole favorite when it comes to local breakfast use. You will find Steen's smothering a bowl of couch-couch or served warm on a piece of buttered French bread. The syrup has been incorporated into hundreds of regional dishes from Cane Syrup mojito's to Cajun baked beans.
The Steen's Molasses is a secret substitute for dark Karo syrup in our family pecan pie recipe. One of the best uses we have seen with the Cane Syrup included a dollop of Steen's on a boudin breakfast patty served on top of a slice of bacon in a biscuit. Now that is Louisiana Living!
As though we weren't already stuffed, we got a lovely little plate of petits fours at the very end. The salted caramel was the best, which I wish I had saved for my last bite. Instead, the macaron was my last bite. It was delicious - very light and airy, the way perfect macarons should be - but I was still dreaming about that caramel while I was eating it. ;)
My closing thoughts about the meal are this:
- The food here is phenomenal. There is absolutely a reason that it's not just one of the best restaurants in the city, but in the world (#19 as of today)
- The more stunning thing to me about this meal was the wine pairings. We went back and forth beforehand about whether or not to do this, or whether to bring a bottle from our collection to open there. I'm beyond thrilled that we opted for the pairings. They were spot-on perfect for each course, and I felt that the total of both food and wine was greater than sum of its parts individually.
- Seriously, dreaming about that striped bass.
- People have reported that Eric Ripert often makes an appearance in the dining room. I was so hoping for that this time, but no such luck. Alas, that just means we have to go back. ;)
- We've now eaten at three of the six US restaurants listed in this year's top 50 (French Laundry, Per Se, and now here). I feel like it's a travesty to say that I thought this was better than either of the Keller establishments, but I'm going to say it. I liked this meal, start to finish, better than those two. It was the wine pairings. They were the best that I've had anywhere. Also? The sommelier for our table was a woman. She's not the head som for the whole restaurant, but the fact that she's there in that role at all made me squeal with joy. It's a very male-dominated profession (as the restaurant industry tends to be), so I'm always happy when women are represented like that. Also, she was very nice and seemed downright thrilled when I said how much I loved the pairing with the striped bass.
Bottom line: perfect meal, and I love that I got to share it with my husband. We're so going back.
We don't have trick or treat and rarely have any sweets in the house! So here is my take on Sweet: Honey, Maple Syrup (not the real stuff unfortunately), Chocolate Sauce for the ice cream, and a couple of snack chocolate bars!!
ODC2 - Sweet
(Having internet connection problems today - took me 5 tries to download one picture!!) But I will try to keep up with you all!
Remember these? Chocolate Pancakes with Orange-Chocolate Maple Syrup.
We posted them today so you have time to get the ingredients to make them this weekend! You must!
Find the recipe here: bit.ly/11WCh82
¿Recuerdan estos panqueques? Panqueques de Chocolate con Miel de Naranja-Chocolate.
Posteamos hoy la receta para que tengan tiempo de conseguir los ingredientes y hacerlos este fin de semana. ¡Tienen que probarlos!
Aquí la receta: bit.ly/13jjZfh
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THIRTY-NINE slots (and 39 little round holes, too) in this syrup caddy at IHOP.
My "fallback" for 39 in Counting Things. I am hoping that I can still argue for using "holes" some time in the future when I get stuck on a number. What do you think? It's not even a very great 39 itself, with the half-visible slots from the other side showing through. I'm not thrilled about it, but I have less than two days to find another 39.