Hello, Readers! Wow, what a busy few weeks it’s been! I hope you guys are all enjoying the summer, and that everyone enjoyed a great Canada Day or Independence Day, or even a Saturday if none of the above apply to you. We attempted a camping trip this past weekend, which did not go well. The first day there our youngest woke up with a fever & wasn’t feeling well. I drove the 200 km back home with him. The next day, he was begging to go back to the campsite, so another 200 km back to the campground, where we’d left the rest of the family. Then back home the next day…it wasn’t the best camping trip we’ve ever had, that’s for sure. But I’m sure it will be memorable, and I guess that’s what counts.
We are also preparing our house to try to sell it. My husband got a new job, and it is further away. He is spending 3 hours per day in the car right now, and that’s just too much for us. With school out, we figured it would be the perfect time to move. However, after living here for the past 11 years, we’ve pretty much accumulated stuff in every nook & cranny this 2,300 sq ft has! So, that is where my mind has been lately. I have still been doing some cooking & baking, but the other day I had 2 BAD flops in one morning. It happens to all of us, huh?
Anyways, that’s where I’ve been lately, I hope that you all are doing well & enjoying browsing through some of the older recipes while I’ve been away. I made this syrup a while ago already. Our yard is no longer covered in the yellow flowers, now it’s onto the pretty small flowers of clover already. However, I know we’ll be having the yellow bloom one more time before the fall comes, so I will share this recipe with you anyway. This syrup was actually really quite delicious. It had a bit of an earthy flavour to it. My 3 year old loves it on his pancakes. I’ve been told it tastes similar to dandelion honey. If you have a pesticide free field of yellow, give this recipe a try!
- 250 pesticide free dandelion tops (give or take a few)
- 1 lemon
- 4 cups water
- 2 pounds granulated sugar
- Put the dandelion tops in 4 cups water, bring the water to a boil then cover and simmer for an hour. Let cool and place in the refrigerator overnight for the dandelions to continue to steep in the water.
- The next day strain the tops from the water. Mix the water with 2 lbs of sugar and the freshly squeezed juice of 1 lemon. Simmer for about 2 hours, until the water evaporates.
- After 2 hours, a froth should form on the surface of the syrup. Take the syrup off of the heat and let cool. It should thicken as it cools.