It's that time of year again...

Nighttime lows of between -5C & -10C, daytime highs of about +5C. The snow is melting. The trees are starting come back to life. From the cold and hard winter, we head into spring. From the bareness of the winter table, we start to have hope of the freshness available in spring. The first sign of the upcoming spring in these parts is that beautiful clear liquid that runs in maple trees.

At this point, simple maple water, it is collected and slowly simmered to evaporate the water and concentrate the sugar. Slowly, surely, surreptitiously... in a room full of sweet smelling steam, the lifeblood of our stately maple trees becomes a luscious thick liquid. A light, pristinely clear liquid becomes a deep and ambered liquid. Transformation takes hold of the world. Winter into spring. Seed into plants. Sap into syrup.

There is nothing better in the world than a shot of freshly boiled syrup. Warm and sweet. Fresh and surprisingly intoxicating. Maple syrup has many more uses than just for pancakes.

Added to freshly whipped cream, it makes a great topping to a summer melon salad or even a delectable maple parfait.

Added to egg yolks, you'll easily make a delicious maple crème brulée.

Used in place of honey, we can glaze a nice salmon filet.

Used in place of sugar, we can sweeten a cup of coffee.

Maple puddings, maple sausages, maple taffy... the list goes on.

So let's raise a glass to maple syrup, an exquisite first sign of spring.