My whole house is my sugar shack. That’s right, I boil right on the kitchen stove and bottle on the center island. Â It’s my kitchen and if I want to trash it for 6 weeks every sugar season, that’s my business, ain’t it? I have been sugaring since 2014 and am now sugaring obsessed. Â I may be the only sugarer who uses solar energy and an induction cooktop to manufacture maple syrup. As a Florida Island Girl, for 6 weeks every sugar season my house feels like home and smells like candy. Â I’m right off 1A in Rye, close to the border for those in Massachusetts who which to combine a late winter drive up 1A with a sugarhouse stop.



































































































































