Sure This Stuff’s Addicting But Really…?

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Published on: April 2, 2013

…this just seems a *tad* extreme…

Come out slowly…hands above your head….and bring those pancakes with you…aaaand the butter…!!!

Oh you *think* I’m kidding?

Nope.

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:

Meth or Maple Syrup

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…

We (as children) were given toothpicks to eat this with…soooo worth 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…

Mmmmm….now all I need is someone to make them…any takers?

………in between jail and probation Martha Stewart came out with a pretty good recipe…..

Ingredients

* 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…?)

Directions

* 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:

Meth or Maple Syrup

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