Of course I came back from North Bay loaded down with foodstuffs, and extra bulk around my always-slovenly midriff. I suppose most parents - those that aren't pushing thier daughters into anorexia - have some sort of instinctual compulsion to overfeed thier offspring. That's cute. The things I'm really excited about in terms of the food I've been loaded down with are all yummy yummy sugar substitutes. Starting with:
1. The fruits of a trip to Board's Honey Farm. Apiary is maybe my favourite word in the English language, besides "fuck", "goddamn", "twunt" and "bonobo". I know that it sounds all counter-intuitively like a place where you keep apes, which is probably what I like about it, but I wish they called themselves The Board Apiary instead. Anyways. They make fucking delicious honey. You can't see it on their product list, but one of them is a creamed raspberry honey which is just to fucking sit there and eat by the spoonful. I just got their clear, pale unpasteurized wildflower honey and then for the good of my health (hah!) some buckwheat honey.
I have a nice honey provider in Toronto too - John Alecu of Bees Universe, who sells a great product harvested from GTA conservation regions, which is awesome. Not to mention, he calls me "princess" whenever I buy his stuff, which is definitely my favourite familiar name. But the odds of me getting to the farmers market where he sells on a regular basis are poor at best.
Mmmm, I love honey. But not as much as I love
2. Maple syrup, from Dave Matthews' sugar bush. Doesn't that sound naughty? I have a fairly strong dislike for the music of the musician Dave Matthews, his voice sounding so very constipated to me, but the excellence of the wares out of a very different Dave Matthew's sugar bush rehabilitates the name. Every grade of syrup you can imagine, from the most subtle, lightest, slippiest amber to a dark and broody molassesey opaque. Just stick it all into my fucking veins. I usually go simple amber. Mmmm. Sugar can fuck off and die.
Except we need mighty bags of it to make
3. Strawberry rhubarb jam. I don't have much to write here about a homemade product, except people should get over pectin being gross. Sure it's fucking gross. I really doubt what that link says about it, I'm sure it's made out of ground up animal bones or something, but what you've got to understand about pectin is that it lets you use fewer mighty bags of sugar to make the jam set, which lets you get a subtle whiff of the rhubarb through the sweet, not to menion keep the strawberry taste.
I love sweet.