Spring in Michigan is over and the mighty fires that were boiling down maple sap into syrup to last us the year have been put to rest. Timing wise, given the season it was hard not to start with this part of our culinary culture. It’s amazing in food how the fire that was there can leave such a distinct impact. Smoked maple syrup is so distinct from regular maple syrup, which was not subjected to the same kind of heat. Burnt sugar caramel is so different than regular caramel, because of the heat that the sugar endured before everything creamy and buttery was added to it. Food seems to prove this concept of the heart — when love is left in ash because a mighty fire had once roared it is a distinct experience from ordinary that we honor.