In Canada and New England, The Maple Syrup Book tells us, sugaring season lasts several weeks in the spring, when freezing nights are followed by warmer days,  and the maple sap starts running.

 We have four maple trees in our yard, and years ago a then-resident woodpecker tapped  the largest of them.  Agressively.  The ants are thrilled —  both they and Mr. Boy both discovered that our brief dose of winter Thursday, followed by a return to this unusually spring-like weather for the weekend, has brought sugaring season to South Carolina.

For the first time — last year he was unconvinced — we pursuaded a SkepticalHusband to tap our tree properly (sap already oozes from all those woodpecker holes) and hang a little plastic pail to see what we could collect.  By evening we had a saucepan of sap, and after several hours of simmering, a few tablespoons of maple syrup.  The SkepticalHusband has been converted to a SyrupHusband, now keen on making maple lollipops with the sap we collected today.

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