For a few years now, some time around April we anxiously look forward to a very special package to land (hopefully very gently) on our doorstep. My father-in-law Steve’s home-tapped maple syrup. Directly from his farm in New Hampshire – Tuckerman’s Farm. I am so happy to have Steve share this beautiful story with us. Story and photos by Steve Bjerklie.
It’s time to have a talk. Yes, that talk. I know, we just started this thing. We’re just getting to know each other. It’s been fun. But if this is going to go on any further I need to know that you’re fully invested. Ready to take a chance. Ready to shake things up a little. Ready to commit.
To saffron.
I know, I know, I’m asking for a lot. But we’re worth it. You’re worth it.
But you can’t tell people exactly what to use, they have to see what they have in the fridge! – my mom.
When I decided to officially leave home – Vancouver being home at the time – and move to Los Angeles on my own, oh so many moons ago, I knew I couldn’t survive more than a week without a home-cooked meal. One of the downfalls of being raised on home cooking: nothing else will suffice.
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