"Wayne Boatwright" > wrote in message > After eating
in their little café in the store, I have bought their
> meatballs a number of times. Not bad fare at all.
>
> I love their lingonberry "stuff". It seems like a preserve to me. I like
> it on pancakes or toast, or along with meats for dinner.
>
> --
> Wayne Boatwright
>


This morning I made french toast with bread I made yesterday. It was pretty
darned good. I used the extra-thick "Shady Maple Farms" "Clearly Maple"
syrup on it. It is without a doubt the best maple syrup I've ever eaten.
Some poster on this group to whom I'm forever greatful mentioned this syrup.
When we were eating it this morning, I mentioned that it made all other
maple syrups taste of turpentine or petroleum (a bit of hyperbole, but there
was a tinge of truth there). It doesn't have any raspy strong taste.
http://tinyurl.com/2ffd4o

But reading your posting above, I was thinking that, hey, that lingonberry
stuff might have been OK, too on that toast.

While we were talking about that, I mentioned to DH that you, Wayne, had
presented the picture of a crepe maker, that I just received a couple of
days ago, and that in a few weeks to get prepared as we would be making a
'batch' of crepes. We remenisced (sp?) about having them in the early 70's
at Ghiradelli Square in San Francisco where they were in fashion at the time
and there were always lines at the 2 or 3 crepe restaurants.

I use that lingonberry stuff on vanilla ice cream -- not bad either.
But I need to replenish my supply this month. Actually I don't eat a lot of
it, I just want it there when I want it there.

Dee Dee