I for sure wish I could use real butter, because it does taste better and is a much better fat for you, too. As it is, I mostly use Olivio, which is at least low in transfats and has a light taste.

I've never been a fan of maple syrup -- I'd rather just have butter on my pancakes. However, I'd walk through broken glass for maple sugar candy, which I have to dole out in incredibly small bits to make last....

Gronk. It is far to early on a Sunday morning to be sitting in an airport.

Timelies all!

Trying to figure out how I got a bug bite on my ankle, considering that a)It's November and b)I don't go around barefoot.

I always had the fake stuff growing up. I don't know that I've ever had the real thing. I've seen it in the store, but I wonder if spending $8 versus 2 is really worth it, especially since I use it so rarely. Although now I totally want pancakes and syrup. I was going to make scones, but now . . .

Trader Joes has some amazing Grade B syrup that comes in a wine shaped bottle for a pretty reasonable price.

I could drink that stuff straight out of the bottle. Oy.

Hmm, pancakes. I wish I had bread because I could murder some french toast right now.

living in Florida, I've never worked up the nerve to get a butter bell and leave it on the counter, even with our central air.

Our kitchen is so cold in the winter (old house, really bad insulation) that we can leave the butter out and it's *still* not spreadable.

Belgian waffles were a hit. Nice and crisp on the outside, very, very tender and light on the inside.

I had mine with fresh blueberries, orange marmalade that came from a farmer's market in North Carolina, and a touch of syrup.

NOM

Maple syrup will last forever. Or so it seems to me.

Sweet tea vodka mixed with lemonade and cranberry juice is delicious.

I buy real butter -- grew up on margarine, but always had a box of butter in the freezer for baking.

I have no syrup preference,

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