Man, just when we had March figured out, it turns around and throws us for a loop. It’s brought us 75 degree days and 30 degree days all in one week. It’s brought us life and death, great opportunities and horrible mistakes. Basically, March just doesn’t give a fuck. Have you ever had one of those days or weekends where you look back on it and you have no idea what happened or what you did? Even though you actually were productive with your time? But for the life of you, you can’t recall what really happened? That’s what the entire month of March has been like. In addition to all of March’s shenanigans, our schedule has been incredibly hectic. Dave and the boys have been going up to Iowa, we have lots of construction/projects going on, and I have a house that is in the perpetual state of what seems to be a tornado disaster zone. Plus, we’re running low on our overwintered savings so money is real tight. So basically… Goodbye March! It’s been real weird. We’re ready for April.
Every year we try to improve our maple syrup operation. Last year we increased our taps from 30 to over 100 and built our own maple syrup pan. This year we’re increasing our taps from 100+ to 200 and building a new maple syrup evaporator (or cooker). The way we’re cooking off our maple sap right now works just fine but is rather inefficient. Our basic set-up is this: maple syrup pan on top of two metal saw horses inside of our fire pit with sheets of metal leaned up against the sides to try to keep heat in. It’s a super primitive way of cooking maple syrup.. like we’re some sort of animals! We’re losing a lot of heat through the metal sheeting and therefore going through a lot of wood in the process. And we’re also losing a lot of time. It’s all fine and dandy during the day but as soon as the sun goes down, Dave and I end up taking shifts throughout the night to tend to the fire and sap. Usually one of us ends up sitting down by the fire at 2am listening to the coyotes and owls and getting so delusionally tired that we start communicating with them. So… we had to make a more efficient maple syrup cooker this year.
It’s that time of year again! The time of year where we schlep through the woods to tap maple trees, collect sap and spend hours upon hours of boiling it down in order to make sweet, sweet maple syrup. This year we’re stepping up our game by increasing our taps from 100 to over 200. We’ll also be doing something very special with our finished syrup but you’ll have to wait a little bit longer to see what that is! We’ve been storing last year’s syrup away like squirrels and we’re almost to the very end of our stash! So I thought that this week would be a great time to make something special with our homemade maple syrup. With lots of syrup, fresh duck eggs on hand and a sudden “heat wave” (50 degrees!) that meant one thing and one thing only…. dessert. Sweet, creamy, most excellent dessert. In my belly. Now.