Most of my friends spent their spring break flying south, migrating to white beaches or service trips in the outskirts of jungles. I spent my spring break being pulled north by the smokey, sweet lure of my family’s sugaring operation.
Late winter, early spring at my home in Western New York is a time of tradition. I know that tradition is an overused word, but it really is the only one that remotely describes what pushes my dad to spend his summers sweatily cutting down tress for sugaring fuel, and his winters freezing his fingers while untangling sculptures of knotted tubing. Tradition is what brings my family together around the evaporator for a night filled with Bob Dylan crooning from the scratchy radio and savory sugar-house specials: a steaming shot of almost-done syrup and dark Haitian rum.
In my dad’s younger days of three braids and hitchhiking, he picked up a long church pew in his travels. I doubt he knew where it would fit into his life then, but it has its place now. It stretches along the back wall of the sugar house, engraved into perfect seat cradles by the many neighbors, family members, dogs, and strangers who have found the warmth of conversation and syrup upon it.
Syrup is the embodiment of the power to connect. It quite literally connects itself. Syrup has boiled to completion when its stickiness is strong enough to hold it in a connected curtain across the edge of a special metal scoop. It connects recipes. Add a dash of syrup and I swear that everything in your recipe will come together perfectly. It connects generations. Your grandma might not recognize high fructose corn syrup, but I bet she understands the sweetness of maple syrup! Syrup brings together people, and ideologies, and animals. Sugar houses provide a space to take the time. To sit down next to someone with no agenda in mind and connect. Maybe to talk, but maybe to just sit in steam and sip.
Favorite and Simple MacKenzie Family Maple Syrup Recipes:
*The Favorite, Tried and True Spoon (or as my dad calls it: his medicine): All you need is maple syrup and a table spoon (or even a tea spoon.) Fill the spoon with syrup and drink. Feel free to refill as many times as you desire.
*Maple Grapefruit: If you like a bit of sweetness with your grapefruit, ditch the sugar and pour on the syrup. I guarantee you’ll never go back!
*Sap Coffee: Make coffee like you normally do but replace the water with sap. It adds subtle, but wonderful flavor and you won’t even need to add any extra sugar!
*The Sugar House Special: A shot with half warm syrup and half dark rum. Sip so you don’t burn yourself!
-Onagh MacKenzie ‘15