a watched pan does boil.
One of the best times about sugaring is just before the filtering and transfer into the finishing step. The pan depth is no greater than a centimeter; less in spots. I take the wooden spoon and move the liquid along the bottom of the pan; insuring it doesn't stick and burn. A rhythm sets in over me. It's always the same sway, the same beat. (The picture above is not of this time. It is earlier in the day when I am still adding sap to the pan.)
I am reminded of my daughter's and a friend's humming. Something they do when they are traveling life's calm waters. Maybe sugaring is that way for me.
Someone asked me if I would still sugar if I knew of the expense. I answered, "Yes."
We started, 6 years ago, with 7 plastic milk jugs hanging from our trees, boiling outside in my biggest pan on a turkey fryer burner. From that first season I was sold.