At the end of our March Break holiday, we made our annual trek into the woods to find something sweet.

Thanks to generations of skill and commitment, we always find our sugarness filled at Fulton's Pancake House and Sugar Bush. 

OVER 170 YEARS and 5 generations of history and experience goes into every bottle of Fulton’s pure Maple Syrup!

Come Explore!

The way in which the sap is collected has changed over the years.

 And it takes A LOT of sap, to make that sugary goodness!

But the result is the same sweet taste.

Yes.  We pour maple syrup on fresh snow, roll it on a stick, and eat it!

and we picnic
in the winter
on maple syrup
and snow

~ "Smoke Signals"  The Magnetic Fields 

If you get tired after walking one of the many trails, or eating too many fresh pancakes, you can take a rest in a pine needle bed lean-to

Of course, any day is always made better with a blazing bonfire to get warm by.
Bannock or marshmallows?
Both is good.

*Bannock - or baked dough -  is a traditional simple bread made from the flour of a variety of grains.  (If you had some in Scotland, it might have been wedge shaped and called scone.)  It's simple base recipe has made it a favourite for backpacking adventurers, and there is nothing like fresh bread cooking over an open flame.

  • 1 cup flour
  • 1 tsp baking powder (optional - will make a bit fluffier)
  • 1/4 tsp salt
  • 2 tbsp powdered milk
  • 1 tbsp oil or butter
If you want some extra flavour, simply add a mixture of cinnamon and sugar to the dough, or some shredded cheese.  Maybe even some garlic powder.   Put all dry ingredients mixed in a Ziploc bag until ready to use.  When you are ready, mix in the oil or butter.  Slowly add water - you don't want sticky dough.  Think play-doh consistency.  If you are using the baking powder, set dough aside for a bit to rise.  Meanwhile you can find your perfect stick, since you will  be wrapping the dough around the stick to cook over the fire (remember to remove the bark!)   You don't need a really hot fire -- some good hot coals is best.   Temper your stick for a few minutes in the fire -- not too hot, or else your bread will taste burnt.  Just hot enough so that the bread will cook inside and out.

When the dough is ready, roll it out like a snake shape, and then start rolling it on to your stick.   Compress it and spread it out - no more than 1/2 inch thick or it won't cook even.  Find a hot spot in the fire, where you can comfortable hold your hand without it being to hot -- that's where you want to be so you don't end up with a burnt black outside and still wet doughy inside.   Slowly rotate the stick, making sure the dough isn't sagging.  It shoudl take about 10 minutes in total.  You'll know it's done if it slides easily off the stick.  If the dough sticks - it needs a few more minutes.


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