The maple farm was organic, its inhabitants inexplicably happy hippies. Their free-range sprites played hide-and-seek among the trees, which had galvanized buckets strapped to their trunks. I could almost hear the drip-drip of springtime in Maine.

A soft-focused daydream of cashing in conformity’s complexities for an earthy Eden has been swirling around in my head for a while now. My life of deadlines and self-denial for endless acres of pesticide-free forests. An all-natural utopia, complete with a sweet-love-sugar-shack.

I’d gladly give up my gas-guzzler for a pair of broken-down Birkenstocks and my Mac for a mandala. Victoria would surrender my secrets, opting instead for unbridled, bohemian bliss. Perhaps I’d even toss my detangler, granting my hair its inclination toward ridiculous, white-woman dreads.

No longer would I bite into steak au poivre or delight in a medium-rare burger. I’d ban eggs, dairy or all bloody byproducts. I’d cultivate sprouts and invent ways to make soybeans sexy.

Alas, this longing for less is all just conjecture, a back-to-the-land fantasy. For now, I’ll settle for sampling the syrup the smiling granola girl gave me; the taste of a simpler, sweeter life.

Maple Marinade

(For chicken cutlets or beef tips)

1/2 cup soy sauce

1/3 cup pure maple syrup

1/4 cup orange or lemon juice

2 tablespoons finely minced fresh ginger

1 (or more, depending on taste) cloves finely minced fresh garlic

1 tablespoon sesame oil

A few churns of fresh ground pepper

1 teaspoon chile paste (optional)

Whisk together all ingredients. Place chicken or beef into a large zip-lock bag and pour in marinade.

Marinade for at least 20 minutes.

Discard marinade and bake, broil or grill to your liking.