(Yeah, it’s getting to be that time of year again.)



Marcellus tells us that in trendy Stowe,
in April, the local sugarhouses open up,
invite the public for sugar-on-snow, served up
with freshly home-made donuts and cider
with a pickle on the side to cut the sweetness;
and then there’s champagne and chardonnay
while the locals provide the entertainment:
madrigals on hand-made dulcimers and harps.

But over here in the Northeast Kingdom
we do things a little differently. Oh, there’s
sugar-on-snow with cider and donuts, and
pickles on the side, but later in the day
we know how to get the party started:
someone always breaks out the boom box,
and we pass around the whiskey jug.


4 thoughts on “Sugar-On-Snow

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