Whatever could this young lady mean by this, many of you may be wondering. I like surprises, don’t you? I thought I’d surprise you all today. I think it’s fair to say that I’ve given you at least two short lessons about bees, essential information for budding beekeepers such as yourselves. I thought, let me go with my nature this time around and try and inspire you a little. Perhaps your information received so far, as brief as it was, was just a little too much for now. Perhaps you’d like to read something a little different.
Like what it takes to get you out of bed in the morning. Usually when we use this sort of phraseology it’s to show others how enthusiastic we are about something that we are looking forward to. So, what motivates me to get out of bed in the morning? Well, my bees, of course. And I really can’t wait to be scooping up the next batch of fresh honey to place into my large honey pot and to begin the process of readying it for my edification and that of others. I think it’s also fair to say that the very taste of honey was also what got me into the business in the first place.
It’s not just about childhood curiosities and a fascination with nature. It’s also to do with what appeals to the human senses. My mother never kept much honey in her kitchen during those days, but visit her on any day of this week and you are always going to have a nice jar standing by waiting for your tea. My mother has over the last ten years or so become something of a health nut. This is a good thing, mind you, and you should see how healthy this old girl is in comparison to her peers.
While others are scooping white sugar into their tea, she is placing a teaspoonful or two of honey into hers. She prefers the tea with a dash of fat-free or skimmed milk derived from the free range source. She has not been able to acquire a taste for the more bitter variety of tea. I have, mind you, but, of course, it must be sweetened with a little honey. Now, for our porridge in the morning, honey goes over it. You can throw in a small dash of chopped fresh or dried fruit and give yourself a really powerful boost to your day.
On mornings or afternoons when I’m not feeling so hungry or can’t wait to get back to my hive, I’ll take a slice or two of my favorite gluten-free whole wheat toast and spread some fresh honey over it. I prefer its piquant taste to the sugary sweet taste of any flavor of jam, even the organic variety. I know that my honey is good for me, and the rest of my family, because it’s organic. My production-line is purely home-based. We converted part of the old, unused garage into a honey shed of sorts. We are not using any form of artificial ingredients to preserve the honey.
We’ll be using it straightaway anyway. And you really don’t need to place your opened glass jar in the refrigerator either. Anyone who is a culinary genius in her kitchen will know about the famous honey and mustard salad dressing. I love how it compliments some of my own dishes. It goes really well with barbequed, grilled, or even roasted free range chicken. It’s good with steak too, just as long as your steak has been prepared in accordance with your cultural traditions and is mostly fat-free.
I am no great shakes in the kitchen myself, but like beekeeping, I have learned my way around the kitchen and learned to at least comprehend some of the many recipes on my bookshelf to at least prepare something that I feel confident everyone sitting around my dinner table will really enjoy. I spoke to a gentleman last night and asked him whether he enjoyed a nice bowl of curry during the cold winter months. We were talking about food, among other things. I had to tell him a little about my beekeeping habits in reciprocation to his enthusiasm for redecorating his backyard with new paving and potted plants.
The gentleman likes a good bowl of curry, but it must not be strong. A mild one would be preferred. I am not sure whether this has been done before, most likely someone has already, but I suggested to this gentleman that the next time he prepares a mild chicken curry for his family (I call them the chicken family – whenever I visit them they always seem to be dining on some form of chicken or another, even if it is a ghastly takeout) why not add some honey to the base of spices and garlic.
Or why not scatter a little honey over the meal, all ready to be enjoyed, instead of garnishing it with a sambal? Anyway, that’s just me thinking out loud for a while. There are just so many great cooking ideas to be had with honey as a special ingredient. Oh, and I almost forgot; I tried a Southeast Asian stir-fry dish once, with raw cashews added, and into the stir-fry sauce went honey. The result was, of course, a delicious sensation. And just so long as you only use a teaspoon of honey, I found that it complimented the raw, barely cooked vegetables quite nicely.
As you chewed on your crunchy veggies, you always had the rare taste of honey in the background. How could you ever forget? Honey is also rich in antioxidants so do not forget that either. It is fat free, but I would not recommend greedily adding tablespoons full of honey to whatever dish you are enjoying. Honey’s good for puddings and cakes too. But because it’s so fattening, those should be reserved for special occasions only.
Well, I really enjoyed how this post turned out. I had no idea it would. Hope you enjoyed it as well. I’m off to go and buy some chicken. The honey’s already waiting.