Maple syrup is one of the finest and most complex flavors on the planet, and the Canadians do it right. I can't blame either the hoarders or the thieves in this case.

I have three gigantic maples, and each spring if the weather is right, I make a pocketfull of hardwood spiles, hang the buckets and tap my trees. I boil the sap down in the back yard in two large repurposed turkey deep friers, producing a honey colored syrup.

The transformation in "The Fly" is nothing compared to what happens at my house: my 21 y/o daughter becomes a 100 pound sugar ant, putting the liquid gold on everything she eats.

Fingers crossed for frosty nights and sunny days around Easter 2013.