…this just seems a *tad* extreme…
Oh you *think* I’m kidding?
Not this time.
Back in mid-February, police raided the home of an Illinois family on suspicion of running a Meth lab…click on the audio to learn what happened next:
Yep…vigilant neighbors turned ‘em in. As I said before, it’s probably a good reason why one should really get to know their neighbors…
Here’s the story as reported in the local news:
For those who’ve never visited a Maple farm during the season you really need to experience the sight…well..it’s really the sweet smell you’ve got to be around…plus, (if you take a tour) sometimes they drizzle fresh stuff on snow for you to try…I got to experience it as a child and I still can recall it…
Wanna make your own? Tactical Intelligence shows you how!
(For those who follow the Wiccan/Pagan path….don’t forget to ask the tree first…thank them after…)
Now what’s maple syrup without pancakes…
………in between jail and probation Martha Stewart came out with a pretty good recipe…..
* 1 cup all-purpose flour, (spooned and leveled)
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 2 tablespoons unsalted butter, melted, or vegetable oil
* 1 large egg
* 1 tablespoon vegetable oil
* Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
(But we’re really here for the syrup, right…?)
* Step 1: Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
* Step 2: In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
* Step 3: Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
* Step 4: For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
* Step 5: Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter.
(You’ll have 12 to 15 pancakes…as if that would be enough…mwah-hahahahahaaaa)
Serve warm, with desired toppings.
Mmmmmm…now I want breakfast…yes, even for dinner: