Maple and 'pancake syrup' just seem to be two very different tastes. I prefer pure maple too; had it for the first time as a teenager when the cracker barrel restaurants were new to my area, and I've loved it ever since. It's also more potent, so I use less of it per pancake. At restaurants I'll eat 'pancake syrup' instead of pure maple if that's the only option, and I like ihop syrup better than the grocery store syrups. But I haven't tried many of the brands of pancake syrup, and only buy pure maple. I recently realized that my inlaws prefer eggo pancake syrup, so the next time that they visit I will buy a small container for them. But lately, I've been avoiding syrup altogether (cutting back on sugar, per the 'on a diet' thread), and have developed a taste for pancakes topped with cooked fruit--apples (like a pie filling), berries, or cherries.

Every day is pet day at our house, just ask Chole. she is one of the loves of our lives. I would post a picture but when we get out the camera she runs out of the room. Any pictures we have of her are her behind. Thanks for sharing your pets I especially love the schnauzer as we had a standard black one many years ago that we called Whiskey. Loved him. But they are all adorable.

What would a home be without a pet?? I can't imagine ever not having a cat in my life. Cats and boxes are automatic magnets. Any box, any size. I was taking computer paper out of this box, and as soon as she was able, Roxie got in it. The late Smudge loved boxes too, especially ones that were too small for him! And Bud clamored into this huge box

I make a lime pie where I melt semi sweet chocolate bits and line the baked pie shell with a layer of chocolate before I add the lime filling. That reminds me of a similar step used to make "Heart Tarts." They have a thin layer of chocolate, a cheesecake-like center,and strawberries on top. Philadelphians may know their source, the old Commissary. Tart Shells 1 1/2 cups flour 2 tablespoons sugar 6 tablespoons butter 2 tablespoons vegetable shortening 3 tablespoons cold water Cream Cheese Filling 8 ounces softened cream cheese 3 tablespoons sugar 1 tablespoon Grand Marnier* 1/2 teaspoon vanilla extract Assembly 3 ounces semisweet chocolate, chopped 2 pints of strawberries 1/3 cup sieved or seedless raspberry jam 1 Make the shells: In the bowl of a food processor, combine the flour, sugar, butter, and shortening. Whiz for several seconds until crumbly. Add the water and whiz until the dough forms a ball. Wrap the dough in plastic wrap and let rest at room temperature for 1/2 hour. 2 Preheat the oven to 350°. Bring the dough to a workable temperature and divide into 6 equal portions. On a floured surface, roll each portion of dough into a circle large enough to drape over the back of one of the (heart shaped) gelatin molds. Trim off any excess and prick the molded dough several times with a fork. Set the 6 molds dough-side-up on a baking sheet and bake for 15-20 minutes or until pale gold and crisp. Cool the shells completely while still on the molds. 3 Make the filling: In a mixer or food processor, combine all the ingredients until smooth. 4 Assemble tarts: Fill the tarts as close to serving time as possible. Melt the chocolate in a small pan over simmering water, then divide it among the 6 shells and spread evenly over the bottom of each. Let the chocolate cool 10 minutes before filling. Divide the cream cheese filling among the 6 shells. Stem the strawberries and toss gently with the jam to coat. Top each tart with 5-8 berries (depending on their size) stem-end-down. Yield 6 individual heart-shaped tarts