Some cultural traditions are definitely winners. I doubt anyone would argue that sugaring off is anything but the best of springtime. Who doesn't like pouring maple syrup all over their meal? And having just visited Canada at the special in between winter and spring time I can vouch for the fact that there is not much competition. Though the air is still bitterly cold, the snow is largely melting, the flowers have not yet arrived, and the trees linger naked, wet, and colourless. This is the time of year when many Canadians get the real winter blues and with the resolve of the recently sober start purchasing one week all inclusive packages to anywhere else. But not all of winter's demise is grim. Before there is any sign of spring there is an invisible awakening happening within the trees and Canadians are gifted the possibility of shimmering gold and wealth. Of course, you have to work fairly hard to harvest the liquid gold, but, it turns out this kind of work is rather enjoyable.
We didn't plan on traveling to Canada to sugar off but still we are thankful that we got to go back to Canada (for reasons aside from syrup) and thankful to have been taught this quintessentially Canadian skill set. No matter how far we travel, I am sure my children will feel more Canadian for having created syrup from whispers of spring. Even I feel more Canadian for it. Sure we could just go buy maple syrup for far less time and energy, but then we would have missed out on the process, which was just as enjoyable as the outcome. Sitting in the brisk air continually stoking a fire while your cauldron of sugar brew bubbles and boils just doesn't seem to get dull. Thanks Peter for passing on your knowledge and walking us through that magical process.
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