Category Archives: WinterPosted on March 1st, 2014 by Susanna
We’re backyard sugarin’! After boiling sap from craigslist last year we wanted to tap our own trees so badly. Only, we knew we didn’t have any sugar maple trees in our yard. But after going to a maple syrup festival at a local park last weekend, we learned that you can tap all sorts of maple species. We brought home 2 spiles made from a sumac stem, which is apparently how the Native Americans would tap trees. I searched around in our yard, found a Norway maple, and immediately went to google. Not many people were talking about tapping Norway maples but it sounded like it might work.
We didn’t want to invest in real spiles or collecting buckets just yet, so we improvised with an old maple syrup container (1 gallon)
We drilled into the tree, about 3 feet from the ground, and about 2 inches deep, with a slight upward angle to help the sap flow down.
Then we gently tapped the wooden spile into the tree and placed the jug in a little notch we made on the spile.
We’re excited but not really sure what to expect! Hopefully we’ll get some sap!Posted on December 10th, 2013 by Susanna
My mom has always had the ability to seemingly effortlessly whip something crafty together and it always turns out beautiful. She’s especially good at making wreaths and floral/green arrangements so I decided to give it a try myself. Dan and I wandered around a nearby park and walked around the forest edge and found lots of grape and honeysuckle vines, a few pine and holly sprigs, and also gathered some wisteria vines from the backyard. I started out with a hoop that was actually from an old lampshade I took apart a few years ago.
This next step was a terrible idea, but I thought that if I fattened the ring up a bit with newspaper then I’d need less vines to give the wreath some thickness. What I didn’t realize was that all my vines were so thick that they wouldn’t really cover up the newspaper. By the time I realized this I was too far into it, so I just continued and hoped it would be covered enough, which ended up working. Once I used up all of the vines I had gathered, I stuck a few of the greens on one side, salvaged a ribbon and stuck it on the door. I might keep my eye out for some red berries (holly or winterberry) to pop in for some more color.Posted on December 8th, 2013 by Susanna
We unexpectedly got about four inches of snow today, which didn’t really change our plans for the day (crunch time with schoolwork), but made the day cozy and put us in the mood for baking. With all the recent talk of the potential shutting down of Baltimore’s Berger cookie bakery because of the ban on trans fats, we decided we’d give making them a try. We used King Authur’s recipe and veganized it with the obvious substitutions of butter, milk, cream, and egg (vegg), and we also used agave syrup in place of corn syrup. They turned out delicious and the icing is pretty close to how I remember the original Berger cookie icing, but the cookie isn’t much like the original. But at least they are trans fat free!
Other notes on the recipe in case your going to try it: we cut the recipe in half and it made 9 Berger-sized cookies, but they didn’t need 10 minutes in the oven, they started to burn a little- so keep an eye on them.