View allAll Photos Tagged Syrup
First time we try this, so no idea how it will turn out, but here's the recipe we used:
15 panicles of elderflower
1 l Water
1 kg Sugar
1 untreated Lemon
2 untreated Oranges
30 g Citric Acid
Add sugar to water and heat up until the sugar is dissolved.
Let the mixture cool down.
Remove the stalks from the elderflowers.
Important: DON'T wash the elderflowers before use or they will lose their taste.
Cut the lemon and oranges into slices.
Add elderflowers, lemons, oranges and citric acid to the water-sugar-mix.
Stir well.
Cover it and let it rest for about 48 hours and stir from time to time.
Strain the mixture.
Bring the syrup to a brief boil before filling it into bottles.
The Flickr Lounge-The Colour Red
Michael, our friend from Vermont came to stay with us and he brought me this. I was so delighted, what amazing maple syrup.
Original Collection: Food Science and Technology Dept. Photographic Collection
Item Number: P142:66
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These are the medicine that I have to take. 8 in all. The cup is for the cough syrup. Let's try to make a conservative estimate: out of 27 million people, assume that 1/3 are taking cough medicine, 3 times a day, for 3 days. The standard intake is 10ml. So, in 3 days, the coughing Malaysians consume 810,000 liters of cough syrup. The 120ml Pabron cough syrup costs RM10.00 from Guardian. If my math and brain do not fail me, 810000 liters is equivalent to RM 67.5 million worth of cough syrup.
How about pills, let's say Panadol? Again assume 1/3 are having headache at a particular time, and take 3 intakes of 2 pills for one day. That makes 54 million pills per day. Panadol (produced by GSK) enjoys 86% of OTC pain relievers in Malaysia. At 20 sen per pill, you're staring at RM10.8 million in sales. These are just conservatives numbers. According to reports, the Panadol industry is worth RM54million per year in Malaysia.
Volunteer trail guide for The Oregon Ridge Nature Center Joe Warfield, from Reisterstown, is engulfed in steam let off by the center's maple syrup evaporator. The process removes water from sap, which in its raw form is mostly water. The dark brown color of maple syrup comes from the bacteria left over from the process. Oregon Ridge held its annual tree tapping maple syrup hike, Saturday February 18, 2006 at The Oregon Ridge Nature Center, where participants were shown how to find a good syrup-making tree, and what tools to use to make syrup.
Syrup-glazed smoochers creatures.
For contemporary illustration techniques and inspiration, head over to www.apeonthemoon.com!
I selected a random song title to name this photo today, which, I might add, is wicked old. (the photo, not the song)
It's been forever. I'm sorry to those who've texted, e-mailed, and flickr-mailed me. I'm at the end of exams, and tomorrow is my last day of school! :D After 9:3O tomorrow, I can go home and reply to all you gorgeous human beings. <3
So here are some little updates on my life:
I'm in a relationship I don't want to be in. I finally conquered my liquid eyeliner. I'm going to see Linkin Park live in August on the Honda Civic Tour. My iPod has become my one true love. I'm going to see The Avengers tomorrow. I promise to take a lot of pictures this summer. :)
~Mary
I'd love to develop something using the skimmed off foam from jam making. "Fruit Foam" has such a nice ring to it! Currently, I use the discarded, gelatinous goo for flavoring kombucha, but now I have such a collection in my fridge, I have the idea to mix everything together and see what happens.
Have you a good suggestion? There are just too many jars in my fridge!
Scroll over and see what's what...
Nobody is ever there. You just leave your money in the box.
Prices have gone up a bit this spring. Increased demand?
The Baskett Research Center boiled sap into maple syrup in late February.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
Work job students hard at work collecting and boiling sap to produce maple syrup with the guidance of NMH Farm staff Jo Douglas, Jeff Mott and Jake Morrow on March 25, 2018. Photography by Glenn Minshall.
The Iowa thunders into Rockdale, IL with 4 GP38's and a loaded syrup train for the CRL/NS in Chicago. 2011
Saturday 3rd November 2018
It is a truth that you don't know how ill you were until you begin to get better.
I had been suffering with a cough for maybe three months now, usually at night when I went to bed. I had been forced to sup from bottles of cough syrup to enable me to drop off, and in later weeks, sleep was being broken by me coughing in my sleep as I turned over. At times my chest ached with the coughing. And worse of all, it seemed never to end.
I was planning on going to the doctor, but my inner voice told me, what could I say, I cough a lot? So, I bore it. And I did through the day too, sucking on cough sweets as I worked though the day and a dry coughing fit would render me incapable of talking.
And then, late last week, it just stopped. One night I went to bed, laid on my other side and dropped off. And slept deeply for nine hours, except when Scully brought me in a mouse for me and would not be quiet until I looked at it under the bed. The lay in the dark as she ate it, crunching through the bones.
So, I can sleep long and deep at night, and no longer cough my way through the day either. All rather marvelous, and so worries I might have caught the plague or ebola go unfounded.
Once my back is better, I can think about exercise again and tackling my weight. Again. I mean, we all have good intentions, but this time I really must do better. I heard from my friend Tony that he has given up sugary soda and cakes, maybe I should give up, or partly give up booze, as it is pure calories. Or, give up the meals for half the week that seem to demand the accompaniment of a glass or three of red, of a bottle of Belgian#s finest.
We shall see.
Jools asked me what the plan was for the weekend.
Sheffield Park, I replied.
Train then, she said.
No, the other Sheffield Park, but that is also nearby!
Sheffield Park is in Sussex, a good two hour drive from Chez Jelltex, and in preparation for the trip, Jools had done the shopping on Friday, meaning we had nothing else to do on the day.
Jools did not ask why we were going to Sheffield Park, just accepted it.
After breakfast we set off, driving up the M20, soon to be Europe's largest lorry park, where only two lanes are now open and for 25 or so miles there is a 50mph speed limit whilst workers strengthen the hard shoulder to allow for mile upon mile of nose to tail lorry parking, which is the sum of the UK's only Brexit preparation.
Even worse is that the motorway that links the M20 with the M25 west, the M26, is to be closed both ways indefinitely to allow for more lorry parking, this will make the simple business of getting about more tricky. If we have fuel for our cars, of course.
We cross into Sussex, and the sat nav takes us south off it to East Grinstead, then by back lanes through woods and rolling fields towards Haywards Heath to Sheffield Park. All the time I was looking at the sky, looking for signs of the clouds clearing, the forecast clearly spoke of sunny intervals, but this was just solid cloud, and dull.
We arrive at Sheffield Park just as the gates were opening, paid our entrance fee to get in, and then the age old problem, which path to take? I look at the map and point vaguely in the other direction and say "that way".
We are confronted with the first of a series of lakes, each surrounded by a mix of trees, some still green or evergreen, but others yellow or red leaves showing well. Just not dramatic in the dull light. Above us, the clouds had began to clear from the north, but would it ever unveil the sun way to the south? As the time neared to half ten then eleven, the clearing reached the sun, and it was like that scene from Wizard of Oz when it went from black and white to technicolor. Amazing.
Not sure how long the sun would last, we and the other photographers rush round getting shots of the park, showing off its autumn colours.
By now the gardens were getting busy, so we beat our retreat back to the car ten drive the half mile down the road to the Bluebell Railway station of the same name. I already knew there were no train running, but the station buffet would be open, and would be very much cheaper than the team rooms the National Trust usually charges for.
We have a sandwich each, some crisps and I have a pint of Harvey's Old ale, which was rather wonderful.
After a quick look round the station shop, we go back to the car for the drive back home, following the same route as took when we came, the clouds had rolled back over, so we had had the best of the weather and I felt lucky we got the shots we did.
Back home I put the radio on the listen to the footy; City were away at Sheffield Wednesday, and start well, but miss an early penalty, and seems it was going to be one of those day. We had not won there since 2001, nor won in the league in November since 2008, so the omens were not good.
But in the second half, City went up the gears and rattled in four goals in quarter of an hour, and looked like Barcelona at times, but that might have been the poor opposition. But the upshot of this result, and the fact that Sheffield Utd lose is that, for 24 hours at least, Norwich are top of the league, and our rivals, despite employing our old manager, Paul Lambert, were rock bottom after drawing 1-1.
We go to Whitfield in the evening for some card action, but Jen and John both have colds, and we are still pretty tired, meaning that we only play one game of meld, which Jen wins, and Syn scoops the jackpot in Queenie, meaning we were all done by nine, and able to be home and in bed by ten.
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
Maple Sap dripping into the collection can on a glorious spring day. The sap will be boiled down and evaporated to make maple syrup.
Beef rib with onion and rosehip sauce:
Rosehip syrup is good on ice creams/desserts and in smoothies. Here is a different recipe: 1 large onion, 250ml red wine, 250ml beef stock, 20ml rosehip syrup, some thyme, butter and salt/cracked black pepper. Add the onions to the butter and cook for 3-5 mins add the other ingredients and bring to the boil. Reduce the heat and simmer for 30-35 until the sauce has thickened.
For the rosehip syrup:
500 g of rosehips
200 g of sugar
1.5 litres of water.
Chop rosehips finely and put into 1 litre of boiling water. Bring back to the boil. Remove from heat and let infuse for 15mins. Finely strain the rosehips till the bulk of the liquid has been collected. Return the pulp to the saucepan with the remaining water. Re-boil and infuse again for 10mins and then strain again. Pour the juice into a clean saucepan and simmer until the right consistency and then add the sugar, boil for 5 mins and then bottle. Phew…