The low chill variety apples like our cooler weather this year, but the apricots are still only a bit bigger than marbles (coastal CA really cool this year). Hopefully, the critters will leave us a few more than they did last year. I'm planning to put a "clamp-on" fan in the trees - hoping the vibration will deter them (both birds and raccoons). The water "scarecrow" idea didn't work last year. Bejay

I'd go with the Kahlua, myself. Scotch is an acquired taste and I haven't acquired it yet! LOL I made this salmon chowder for my fall soup party and it was terrific! Great Lakes Salmon Chowder 1 lb fresh salmon fillets 1-1/2 c water 2 14oz cans vegetable broth 1/2 c chopped onion 2-1/2 c diced red potatoes 1 T fresh dill, snipped 1 tsp grated lemon peel 1/2 tsp salt 1/2 tsp pepper 2-1/2 c half-n-half 3 T cornstarch 2 c fresh asparagus, steamed and cut in one inch pieces Bring the water to a boil, poach salmon in the hot water. Remove salmon from water and flake into bite-size pieces. In large stock pot, combine broth, onions, potatoes, dill, salt and pepper. Bring to a boil, reduce heat and cover, cook until potatoes are tender, stirring occasionally. Combine 1 cup of the half-n-half with the cornstarch in a covered container, shake until well blended. Add remaining half-n-half to cooked broth mixture, stir in the cornstarch mixture and simmer until thickened. Stir in salmon and asparagus, heat through and serve. Makes approximately 11 cups from Midwest Living magazine Linda

I agree, the first two aren't actually maple syrup at all. I'd only eat/use the last one, because I AM a syrup snob, LOL. the grandkids like Mrs. Butterworth's, which has a lot of sugar/sweetener and artificial flavoring, but no real maple. I don't know what's in the sugar free stuff. The last one is what I'd use, love maple syrup. I'd not use the sugar free stuff to bake with, artificial sweeteners throw off the science of baked goods without careful substitutions. Lars, I thought of you last weekend, I was driving and passed a stand of sugar maples with the taps and buckets, it's been unusually cold here and they're still tapping. I need to pick some up myself, I'm told the local sugarbush is selling for $10 a quart. No grade, LOL, just "maple syrup", which means it's grade B or maybe darker. Annie

Here's one we like and I make it often. You can use fresh or canned. Beets with Orange Vinaigrette Recipe By Barefoot Contessa Cookbook 3 cans baby beets -- (15-ounce) drained and diced into 1/2-inch cubes 2 tablespoons raspberry vinegar 2 tablespoons freshly squeezed orange juice 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup small-diced red onion (1 small onion) 2 large seedless oranges -- zested Segments 2 large seedless oranges In a large mixing bowl, combine the beets, raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices to the beet mixture and mix well. Taste for seasoning and serve cold or at room temperature. Serves 6 to 8. Description: "This recipe is not only okay to make ahead, it actually tastes better if it is allowed to sit in the refrigerator for a few days while the vinaigrette soaks into the beets. If you are in a hurry, use canned baby beets."