You know when you finish your breakfast and there is that little puddle of maple syrup on your plate? That makes me cry.
How do I know? It happened to me this morning!
I wanted the right amount of maple syrup to coat each bite of my plate of dutch pancakes and bacon, but I wasn’t sure my first pour was enough. So I poured a little extra.
When I was done enjoying breakfast, there it was. That second pour. Sitting on the bottom of my plate.
It’s homemade maple syrup. I’ve told you, annoyingly often, how much work I put into making it. In fact, Bill often tells people with pride that no one is allowed to have any of our precious store unless they actually helped make it. (Or helped make us… i.e. our parents get a little taste.)
But it’s painful to waste when KNOW how hard you worked to make it.
If you remember our past lessons, the economics part of this post, the first round of our homemade maple syrup cost $50/Tablespoon. That, my friends, is worth saving!
So I’m grabbing a jar, throwing it in the fridge and SAVING IT for tomorrow’s breakfast. A little extra bacon or butter flavour isn’t going to hurt it. Hey, people actually pay extra for that.