This quarantine has me reaching back into cooking days like something fierce; it brings back the very fond memories of when I attend Le Cordon Bleu in Pittsburgh. It no longer exists, the school closed in 2012; I was the last graduating class in 2011. Quite honestly it is probably one of the happiest seasons of my life, I was young…had tons of ambition…and completely in love with my school. My goal was to live in Washington, Dc and be the presidents pastry chef; that was seriously my goal. Didn’t happen obviously, and I am completely fine with it.
Anyways, I commuted to the city everyday, I was on a bus at 6:30 in the morning and some days I didn’t return home until almost 8pm. This was right after I completely dropped out of college to attend cooking school; that was a very bittersweet day, but I believe it took me to where I needed to be in life. I had some of the best teachers that I could ever ask for, probably some of the best teachers in all my years of schooling. This is where I got my opportunity to move down South and work at one of the top golf resorts in the US; an experience that I will never forget.
But here I am almost ten years later and I am no longer working in the field; it wasn’t for losing the passion…well… in a different way. I absolutely hated resort life..it’s not doable being a single mom. The hours are way to unpredictable, my typical shift was 4am to sometimes 7pm; it’s a tough field. More than what I ever expected it to be.
However, I felt that the only reason why I was brought into the direction of of this was to meet Sophia’s father and bring her into the world…without quitting college..and entering cooking school; who knows if I would have had Sophia. And also to make food for you fine folks and share it….
SOOOOOO….without procrastinating any longer
I MADE HOMEMADE SYRUP! HOW COOL.
Curious….do you say syrup as seeerup? (PLEASE SAY NO…PLEASE SAY NO…)
OR
SIRUP?
Seeerup makes me cringe….like the sound of someone crunching on ice…or for most people of the world it’s nails down a chalk board. Either way…it’s a whole potato…patato situation that I avoid like the plague. My brother on the other hand says SEEEERUP….I definitely think just to get until my skin…or the way he calls me Sarris…ugh..that’s just horrible.
Joanna Gaines Maple Syrup from her Magnolia Table Volume 2
Ingredients:
1 cup of granulated sugar
1 cup of water
2 tsp. of pure vanilla extract
2 tsp. of our maple extract.
**I trippled the recipe**
- Bring your sugar and water to a boil
- Add your extracts
- Allow mixture to simmer for 20 minutes- stir it
- Refrigerate up to two weeks.
My grandma used to make homemade syrup and I remember her telling me how easy it is to make, but I don’t have her recipe anymore. So Joanna Gaines recipe I think is very similar to hers; and tastes quite like it as well.
Anyways this is going to go perfect with my famous french toast as Sophia calls it; that’s a recipe for another day.
Sarah Chavis Blog 