I had the best Date ever!

This past weekend, I have had the best Date I’ve ever had.

(Being it was my first time, I really don’t have anything to compare it too.)


But, nonetheless, I had to share my experience with these weird looking jumbo raisin look-a-likes.


I bought them from Trader Joes.

They were stored in my fridge for a few days before I figured out what to do with them.


After making fresh cranberry jelly, from my bag of cranberries; it occurred to me I could do the same thing with the Dates.





The skin of the Dates were thin and slightly hard. Like hardened icing. I pulled the Date in half. The consistency was slightly firm, but was easy to break apart. Some Dates were harder and some softer. The seeds in the middle were very easy to pull out. It seemed like the seeds were surrounded by white threads.


Repeating this until the package was empty, I then rough chopped the bunch.

When the water was at a simmer and sugar dissolved, I put them in the pot.


I used the cranberry sauce recipe as my guide:

1 cup water
1 cup sugar ( I used brown sugar)
1 package of cranberries (I used Dates)

I kept it simmering until the liquid was gone and I had a thick jelly-like consistency.

The Date jelly has been in the refrigerator for a couple days. It is cold and firm now. Reminds me of caramel. Wonderful!


Here are some of the sites I explored to learn more about Dates:

What are Medjool Dates?



Maple Syrup Challenge

What is going on with our maple syrup?


I was expecting to post the differences of Grade A and Grade B maple syrup. Only to learn, things aren’t that simple anymore…

Labeling of Maple Syrup can be an issue.


This author really gives an informative run down of the typical grocery store maple syrups. Educate yourself about real maple syrup.


Deep Mountain Maple has a very good write up about the Maple Syrup Grades:
Maple Syrup Facts

It’s good to know that all Pure Maple Syrup is made the same way. The different darknesses are due to the time of season the sap is taken from the tree. All pure maple syrup has nutrients in it that our body can use.

This is the last statement on their page:

At the Greenmarket, people often ask us which grade is best. The answer is, whichever one you like best!

What a Wonderful Waffle World


I just wanted to get up and dance after I tasted this AWESOMEness of Waffle in my mouth.


With all this COLD weather, dancing sounds like a great idea. Get the blood flowing and warm things up with a ‘Happy Dance’.


First off, Waffles are my FAVORITE breakfast food. (Actually, I will eat waffles for lunch or dinner when in the mood.)

With that said, I am so excited to have made my waffle batter better than ever before.

And… I must say the technique is what makes it. The ingredients are important. But, if you don’t combine them a particular way, forget about doing the Happy dance.

Here is the base recipe I used.

The biggest thing you MUST do is separate the eggs. Yokes in one bowl and whites on another. Beat those egg whites till they are foamy white mountains.


Then, Fold into your batter.

This step is HUGE. Don’t skip it. Even when you are starving and just want to get something on the plate already.

Do NOT skip beating the egg whites separately. That airy foam will make the longer wait worth it.


Throw some fresh blueberries (or whatever fresh fruit on hand) and go to town.


So, yummy!

The waffle had that nice crunch on the outside. Then the melt in your mouth sweet inside. Perfect.

The blueberries and maple syrup made this tasty treat complete.


Are you using 100% Maple Syrup? Grade A or B?

I will discuss the differences in the next post.



One more look at the deliciousness…