I or got the basted wild duck!

John, I am honored that this is your first PGCA post since joining 3 years ago. I'll make sure George brings some down to you.
Eric, my favorite salad has a maple vinaigrette dressing over baby greens, dried cranberries, walnuts, goat cheese and grapefruit. If you don't like grapefruit, substitute Mandarin oranges. My wife just reminded me of the salmon glazed with maple syrup, soy garlic and (optional) ginger. I baste pork roasts with it, and have been known to inject it into turkey.

I have a sourdough starter that I have kept going for about 30 years. Makes great bread and especially waffles. The grandkids sure like coming to the cabin so Grandpa will make waffles with maple syrup and thick cut bacon from Circle M meats in Wolverine, MI

Pennsylvania sour batter buckwheat pancakes, maple syrup and scrapple - yes!

Edgar that salad looks like a keeper! Would go nice with a leg of duck confit. It's on my list to try.
Captain Bob - I was raised in Pennnsylvania and I have to explain to Vermonters what scrapple is. A woman I work with goes to Pa. Often and brings me back a few lbs. of made on the farm scrapple and I just finished my last slice. I wake up in the morning thinking of it. Pass the syrup please.

All this talk of maple syrup.... Anyone ever have Finnish oven pancakes? My aunt Ellen from Finland used to make the best!

George Bird Evans referred to buckwheat pancakes and maple syrup as "Crepes Appalachian"

Edgar, last evening I took out a cup of our sourdough starter and set out overnight a fresh batch of basic batter. In the morning today I made sourdough pancakes for Jean and I and we topped them off with your now famous Maple Syrup. Along with breakfast sausage it was a real treat. So thanks again. You wouldn't by chance have any honey bees ? We could use some Ct honey for our daily tea....

This must have been pancake Sunday for PGCA Members!

At camp we use it for all sorts of cooking. A 50/50 mix of pure maple syrup and Jack Daniels is a fabulous way to pan-fry thick pork loin chops adding the concoction often as the JD evaporates. It leaves a wonderfully thick, crispy caramelization over and around the chops... absolutely wonderful!!!






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great camp stove Dean