We’re lucky to live in a climate where, by late March, we’re in shorts and flip-flops. In the Northeast, some places are still snowed in, but right now, there’s a sweet reward for that cold weather.

It’s maple syrup season, as the sap starts flowing in maple trees and is collected and refined into the amber nectar that enhances not just breakfast but every meal of the day.

Bernice Torregrossa: bernice92@aol.com.

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(1) comment

Bailey Jones

When I was a kid I got into the habit of making baklava at Christmas. A couple of decades ago I started swapping out the nuts for pecans and replaced the honey syrup with maple syrup. It's tasty.

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