Turning Back Time: Grandma Sounds

I woke up to the sound of pots and pans clunking together in the kitchen. Snuggling under the covers, I remembered that my grandparents had arrived at our house the day before. They had made the trek from Des Moines to Chicago in their huge boat of a car, a thermos of weak coffee and a coffee can full of crunchy cookies to keep them going.

In the morning, Grandma would wake up early. She would move around the kitchen to find a pan to heat up her wonderful homemade sweet rolls. Soon after I woke up, the aroma of cinnamon would waft up to my room. Grandma knew those rolls would lure all four of her grandchildren into the kitchen. And into the kitchen we came to devour those sweet rolls for breakfast. The bottom of the rolls would be crispy sweet, sugar and cinnamon melted together. A thin layer of icing sweetened the top of the rolls. Mmmm…there was no better breakfast than those sweet rolls!

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A few years ago, Grandma sent me the recipe to her sweet rolls. She wrote that making them was more than just following a recipe — rather, it “was a process.” She made her rolls for us into her 90’s. While we would turn down weak and watery coffee she made, we never turned down a chance to eat her sweet rolls.

One of these days I’ll try the process of making sweet rolls so that the smell of cinnamon will fill the house. The next morning, I’ll wake up my children by clunking some pots and pans together, so that they will blearily wander into the kitchen to have a taste of time gone by.

What are some of your favorite childhood sounds?

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Maple Sugaring

As winter wanes and spring begins, sap rises from the roots and travels to the treetops.

In March, when the daytime temperatures rise to 45° and night temperatures drop below freezing, the time is right for sugar maples to produce sweet sap.*
The liquid gold drips off the spout, slowly filling the pail.

If tapping is done too early, the tap holes may dry up; if done too late, the season may be over in a week and missed completely.
Sunshine from the South shines in the leafless forest, giving warmth to the trees even though the air is still chilly.

A 1/2 inch or 3/4 inch hole is bored waist high and about 2 inches deep into the tree. A spile (spout) made of hardwood is driven into the hole to fit snugly. A bucket is hung on the spile to collect the sap.

The girls catch the running sap with their hands and greedily lick their fingers.

Raw sap is 97% water, maple syrup is about 37% water. This excess water must be cooked off in a large kettle or evaporating device. The resulting liquid is sugar and mineral salts.

Sap has just a touch of sweetness but mostly tastes like water. This doesn’t stop Emmy and Lily from collecting more sap on their fingertips!

At this altitude the syrup must reach a temperature of 218°F to be called maple syrup. If maple sugar is desired, continue cooking until the boiling point of 234°F is reached.
Mmmm, maple syrup! Lily doesn’t even need the French toast stick. She simply drinks the sweet stuff.

It requires 40 gallons of sap to make one gallon of syrup. If syrup is boiled between 218°F and 234°F you get “Jack Wax”, a chewy sweet, much like taffy.

*The text in this post is from this sign, posted at Maple Syrup Days. However, the captions are mine.

 Happy Spring!

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