Honey

One of my primo recipes is Swedish pancakes.  One day I’ll share the recipe but for now I will tell you this.  I don’t use sugar in the mix.  I use honey.  Honey to me is more purely sweet and adds a subtle, gentle sweetness to the flavor.   In fact in baking (or even grilling onions – see Nov. 4), when I have the choice, I use honey.  A healthy dessert that I make for myself is Greek yoghurt, almond (or peanut) butter topped with honey.  How sweet it is!  

We all know that bees make honey but did you know that honey is the result of continuous regurgitation by the bees?    It goes up and down until it reaches a desired consistency then “Splat” it goes into the honeycomb.  Interestingly most microorganisms don’t grow in honey (low water content – .6%) thus honey normally does not spoil — even after decades or even centuries of sitting around (that’s true) just like Twinkies.  Honey gleaned from different flowers and plants results in varied flavor and qualities.  Honey is a healthier choice than sugar and it contains no cholestorol. 

Our ancestors were collecting honey 10,000 years ago.  The Old and New Testaments refer to honey (Judges 14:8 and Matthew 3:4) and the Qur’an devotes an entire Surra to honey (al-Nahl; The Honey Bee).  Sore throat?  Honey in hot water.   Cuts or scratches?  Honey (if no antiseptic is available).  MRSA bacteria?  Honey (New Zealand manuka).  Good stuff, honey.        

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