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From: reid@Glacier.ARPA (Brian Reid)
Newsgroups: net.cooks
Subject: Blueberry syrup to die for
Message-ID: <11822@Glacier.ARPA>
Date: Sun, 15-Sep-85 00:03:46 EDT
Article-I.D.: Glacier.11822
Posted: Sun Sep 15 00:03:46 1985
Date-Received: Mon, 16-Sep-85 00:15:39 EDT
Reply-To: reid@Glacier.ARPA (Brian Reid)
Organization: Stanford University, Computer Systems Lab
Lines: 26

A couple of weeks ago I found myself in Freeport, Maine, and as is my custom
I stopped in to the L.L. Bean retail store. Mostly it has turned into a 
yuppie supply company (sigh), but many of the same old wonderful things are
still there.

While buying my annual ration of Maple Syrup, I noticed some small bottles
of blueberry syrup on the shelves. Knowing that most "blueberry syrup" is
sugarwater with blue food coloring, I was hesitant, but knowing that L.L.
Bean is in the heart of wild blueberry country, I decided to spring for a
half-pint bottle. Well, actually Freeport is about 100 miles south of the
blueberry epicenter, but when you live in California what's the difference?

The stuff tastes like blueberries. Like wild blueberries. Like the best wild
blueberries you ever tasted. The past few days as visitors come to my house
for one reason or another I've been offering them tastes on a spoon. It does
look a little strange--being offered a spoonful of syrup instead of a
beer--but after they taste it they understand.

I haven't seen the blueberry syrup  in Bean's catalog, but knowing the way
L.L. Bean works, I'm sure they can find a way to sell it to you by mail.

Even if you don't like pancakes, you can just put this stuff in a bowl and
call it dessert soup, or pour it over ice cream. It's unbelievable!
-- 
	Brian Reid	decwrl!glacier!reid
	Stanford	reid@SU-Glacier.ARPA


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