View allAll Photos Tagged Syrup
I recently found a recipe in one of my old cookbooks for homemade chocolate syrup and I thought I'd give it a try. It was delicious!! I may never buy syrup from the store again!
For the easy and delicious recipe visit my blog, Glorious Treats
You seem to be allowed to put syrup on shaved ice until you are satisfied in this shop.
On July 24, 2012 in Shibamata, Katsushika ward.
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このかき氷屋さんでは、好きなだけシロップをかけていいそうです。どうします？
2012年7月24日、葛飾区柴又にて。
♫ Duffy : Syrup & Honey www.youtube.com/watch?v=LnDC6Mt5ulQ
Don't you be wasting all your money
On syrup and honey
Because I'm sweet enough
Don't you be using every minute
On making a living
Because we've got our love
Listen to me 1,2,3
Baby, baby, baby
Spend your time on me
Don't you be out all night long
Leaving me all alone
Because I need your love
Don't you be spending every day
Working away
Because I'm waiting for you
Listen to me 1,2,3
Baby, baby, baby
Spend your time on me
Spend it, spend it, spend it
Your time on me
Please baby
I was in my local branch of Lidl. I see these large tins of syrup are marked 907 g – which is exactly 2 lbs 😀
The design of these tins, with the picture of a lion on the front and the quotation: Out of the strong, came forth sweetness. has been used for many years.
Spent 12 hours on a plane and flew half way across the world yesterday and today I'm boiling syrup. How fast things can change.
The Flickr Lounge-Old Stuff
All the maple syrup is gone and the jug is no longer used for anything. I kept it because I like the picture on the front.
Only In The Kitchen (Arranged Still Life)
New York State is the second largest producer of Maple Syrup in the US. I love the stuff! I purchased these at the Co+op where I shop. Unfortunately not all Maple Syrup is Pure. If it doesn't say Pure or 100% Maple Syrup on the label then chances are it's got high fructose corn syrup or sugar added to it. And that is not a good thing!
Active Assignment Weekly August 27 - Sept 6: Your Country
WIT: Canada is well known for its maple syrup, and provides 70 - 80% of the world's supply. I love it, and use it liberally on my pancakes, French toast, and it's great as a butter spread too. Took the pic, cropped to square, just a very little brightening of tones in post. Of course, I ate the pancakes afterwards.
Gather rose hips after they have developed and turned red. Some herbalists recommend waiting until after the first frost for improved flavor. (These fruits are commonly found on bushes well into winter.)
Rinse rose hips well. Remove any stems or flower remnants.
Bring two cups of water to a boil and add four cups of rose hips. Simmer for 20 minutes or until the water has been reduced by half.
Allow to cool slightly and then strain through a jelly bag.
Stir in one cup of honey, or to taste.
This rose hip recipe keeps well in the fridge. Rose hip syrup is especially good on pancakes or to sweeten teas.
I obviously got inspiration from the ANTM cycle 18 syrup photoshoot for this one, it was really messy but really fun and i love how this turned out!
Another day of preparatory cooking (mostly baking) today for my annual Christmas Eve gathering, with not much time to think about grabbing the camera. I'm hoping to have time to actually take a few shots of some of the results tomorrow, but the rest of the schedule is pretty tight.
I've been making a batch of some sort of flavored syrup for the last several years, to give out as small gifts, and I almost always put together some sort of joke-y label to dress up the bottles a bit. This year's syrup is a spiced boiled cider (basically apple cider cooked down to the consistency of maple syrup). Came out just-this-side-of-molasses dark, thick, and sweet-tart. The label this year is playing with the whole Adam/Eve/Serpent/Apple thing, and actually started life as a scan from a 17th century Bible woodcut (with the text changed to suit my needs, and a few splashes of color added, just because.)
Took all my available photo time (about 10 minutes) to stage this: camera on tripod, sting of Christmas lights in back, one flash over to the right, and another firing from above, with a bounce card left. I don't remember settings. Good enough for my purposes tonight.
Nikon D7000 w/Nikkor 18-300mm@ 300mm, 1/15s @ ƒ/5.6, ISO100. Strobes as described. Color finishing in Aperture.
Today called for a cold cocktail and some porch tranquility. I started with a nice heavy pour of Buffalo Trace Bourbon and added two large ice balls. I made a simple syrup with sugar, water, lemon juice, honey and maple syrup. I added my simple syrup mixture to the bourbon and added some tonic water.
After I collected dandelion blossoms I separated the green parts, because they give bitter taste. Then I poured over some sugar and left it overnight. Added a little bit of water and simmered for a few mins.
P.S. Unfortunately, nobody in the house was exited about dandelion syrup, people are prejudice about dandelions, so I made it into liquor :). The fragrance even more enhanced.
My maple syrup production is almost over for this year and it has been one of the best I've ever had. From 9 taps in 5 trees I have harvested 51+ gallons (830 cups) of sap and produced 1.94 gallons of syrup. I was able to get the taps in to harvest the super sweet early sap which really helped in the sap to syrup ratio. Yes, I still have the spiles out but the sap run is very slow.
I probably will pull them late next week.
Another golden drip. I did this after people had asked about my water drip pictures. With a water drip, the timing is very hard because the water drips so fast. I set this up using a fluid that takes much longer to drip. This is golden syrup or treacle as we call it in the UK. I put some of it in a teaspoon and balanced it on the edge of a tin. Set up the camera and flash (lit from the side) and then tilted the spoon so it started to drip. I was able to take several shots while one drip was forming. You can also se refraction in the drip.