Oh Mugolio!  How weird and wonderful you are!  You my friend are going to help me stump every snobby foodie I know!  HAHAHAHA!  It'll be great.  The conversation will go a little something like this:

Me:  "Eleanora Cuancia harvests young cones and buds each spring from Mugo pines in Italy.  Cool huh?"

Them:  yawwwwn.

Me:  "Yeah, she stores them in the sun until fall and they slowly expel syrup. Then she cooks the syrup down over a low fire with sugar till it's hazel brown and smells deeply of resinous pine."

Them:  "Sounds like pine cleaner.  I bet it tastes awful."

Me:  "No, the flavor is actually quite complex and sweet.  Like the essence of the forest after the rainfall.  It's amazing on ice cream, panna cotta, roasted veggies, in pasta dishes with wild boar, on grilled duck or on fresh goat cheese."

Them:  "That's amazing!  I want some!"

Me:  "I dunno, I'll think about it."