by Tina Barton
Is anyone else trying to do extra strength training in preparation for the tapping season? Last year, in my (your humble webmaster’s) first attempt at maple sugaring, I managed to get bursitis in my hip joint. I tried stretching it out at the time, which usually helps with my hip pain, but this was different. It needed a cortisone shot. I don’t want that to happen again.
Most of you are probably healthy, strong farmers and are used to walking on the 45 (or sharper) degree slopes, but I’m a wimpy retired software-developer, who was raised in the flat-lands of Virginia.
My program includes hamstring stretches, piriformis stretches, quad stretches, core strengthening, leg lifts, squats, and various arm exercises, including carrying weights up and down the steps. But let’s be real. I haven’t actually started yet. I mean, I still have a couple months, right? I have been hiking (a little) and bike-riding (a lot), but I only do my stretches when the pain gets too bad, and my strength training in fits and starts. This is a bad modus operandi, I know. I have to buckle down!
Other than preparing my person, I think I am ready. I have collected all my equipment. I have to afix my spiles to my tubes but that’s about it. I bought a special drill bit this year. I hope my trees like it. Oh that reminds me. I cannot for the life of me get the battery off of my rechargeable drill so I can charge it. What is with that? There must be some trick. Or else you need really strong thumbs. Perhaps I should tone up my thumbs… with more texting? I don’t want to have to depend on a man for this, but probably that is what will happen.
Meanwhile, life goes on, and I have to do boring things like cook dinner.
I made Maryland-style crab cakes tonight (is there any other kind)? I like to put honey-mustard in them, but I didn’t have any on hand, so I used yellow mustard and sloshed in a little maple syrup! Pretty yummy! Here’s the recipe:
Maryland Crab Cakes (based on Faidley’s), Mapled by Tina
1 pound jumbo lump crab, with the yellow bits and shell picked out.
1 cup crushed club crackers
1/2 cup mayonaisse
1 egg
1 tablespoon Worchestershire Sauce
1 tablespoon mustard
1 teaspoon maple syrup
Optional: a dash of tabasco sauce (I don’t add that)
Whisk the mayo, egg, mustard, maple syrup, and worchestershire sauce together in a large bowl. Gently stir in the crab and crackers, trying not to break up the crab lumps. Form into cakes and place on a lightly greased tray. (I don’t like sprays like Pam because I think it affects the taste. I used softened butter. You pay a lot for that jumbo lump crab. Don’t ruin it!) If you have time, let the cakes chill in the fridge for a couple hours and they will hold together better. Broil for 4-5 minutes until lightly brown, flip carefully and broil for 4-5 minutes more until they are toasty brown on top. One fancy Maryland pub serves them on a slice of tomato surrounded by sweet corn. Delicious!
The original recipe called for saltine crackers and dijon mustard. I didn’t have them on hand once, and so I used some club crackers and a honey dijon, (and as I said, this time I used yellow mustard and maple syrup) and I liked the slightly sweet flavor. Now what I’m thinking is that if you use saltines, it will be good because the maple will add a little sweetness. I will experiment with that. Some people put Old Bay in their crab cakes. I’m not a fan, and apparently neither was Faidley.