Honey Can Cook
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When I learned that my favorite peach orchard would be closed until next summer as of this weekend, I knew I’d better take a drive and stock up on fresh peaches. Ham’s Orchard in Terrell, Texas offers up fresh picked peaches all summer long but alas peach season is almost over.
I’ve watched Ham’s go from being a shack on the side of the road offering bags of fresh picked peaches, to a full-fledged store selling peaches, condiments, ice cream, fudge, and fresh local veggies. (more…)
Only joking! But if I were, I’d tie some of these Monster Cookies up in a red bandana and throw them in my knapsack.
These cookies could stand in for a meal! Filling, full of fiber – oatmeal, nuts – macadamias and of course some chocolate chips, dark chocolate chips. They also include natural peanut butter – with very few grams of sugar, and honey! All in all they aren’t too unhealthy.
Enjoy!
Monster Chippers
Ingredients:
1/2 cup softened butter
1 cup sugar
1 cup + 2 tbsp. brown sugar, firmly packed
3 eggs
2 cups peanut butter
3/4 tsp. honey
1/4 tsp. vanilla extract
41/2 cups regular oats, uncooked
2 tsp. Baking soda
1/4 tsp. salt
1 cup dark chocolate chips
1 6 oz. pkg. mini semi-sweet chocolate chips
1 cup macadamias
Cream butter; gradually add sugars. Beat well. Add eggs, peanut butter, honey and vanilla, beat well. Add oats, soda, and salt, stir well. Stir in remaining ingredients. Dough will be stiff.
Preheat oven to 350*. Lightly spray cookie sheets with Pam. Pack dough into 1/4 cup measure. Drop dough 4 inches apart onto cookie sheets. Press each cookie into a 31/2 circe with fingertips . Bake for 12-15 minutes. Centers of cookies should be slightly soft. Cool on cookie sheets for a few minutes and remove to racks to cool completely.
Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn’t a vegetable without a little ham hock.
Paula Deen
Ah Ha…I finally found a recipe using vegetables that appealed to me. I think the reason I only want to eat fresh fruit has to do with the heat factor. Soon I”ll be in the cool mountains of Colorado…looking forward to throwing on a pair of jeans and a hoodie and hopefully getting more vegetables in my tummy. (more…)
Seriously! I want to fill up the bathtub and slide right in. Honey-Lemon Custard is a simple dessert, a little tangy, a little sweet, creamy, full of honey, lemon and vanilla flavors. (more…)
This is my breakfast. I eat yogurt topped with a combination of fruit, honey and often times granola, most days of the week. Not that I think it necessary for you to be enlightened to my breakfast choices, but fruit is an ongoing theme this summer and today it seemed effortless to photograph and then eat it!
Today we are busy around The Orange Bee, in an effort to beat this exhausting heat, we are preparing to head out-of-town, to the cool mountain air of Colorado and later the artist colony of Santa Fé, New Mexico. This will be our last big trip of the summer and the last for an indefinite time with Miss T. She’ll be heading off to university next month and my man Dan and I will be empty nesters. My emotions mixed, my feelings muddled, life has many roads with twists, turns and switchbacks, what will this road bring?
You can make this for your breakfast – it’s so simple.
Plain Greek yogurt
Any combination of fruit
Pure Honey – to drizzle or pour on top
Granola (Sometimes)
Place yogurt in a bowl, top with fruit, honey and granola.
Enjoy!
P.S. – thank heavens for our pet sitter who will continue to brave the heat to feed Fancy, romp with the dogs, and scratch behind the ears of all 3 cats! The bees? They are so smart, no need to worry about them, but I will be anxious to see if there is enough honey for a second harvest when we return.
I began this month thinking that I would post recipes using fresh local fruits and vegetables from my area. It seems as though I’m stuck on the fruits. I’m drawn to the sweet, juiciness of summer melons, peaches, and berries. The scent of a ripe strawberry, peach or melon entices me to load ’em up and bring ’em home. (more…)
I know it’s summer…my man Dan has been spending leisure time at his computer. Are you prepared for some mouth-watering photos? He brought me some new road food photos to share with you today. Check out the BVI page under Road Food and under Texas Dallas, Austin and Stanton have new drool worthy photos.
Enjoy!
P.S. click on my “Road Food” page in the black bar, at the top of this post.
“The true Southern watermelon is a boon apart, and not to be mentioned with commoner things. It is chief of this world’s luxuries, king by the grace of God over all the fruits of the earth. When one has tasted it, he knows what the angels eat. It was not a Southern watermelon that Eve took; we know it because she repented.”
Mark Twain (1835-1910)
Boy, the dog days of summer are upon us. (more…)
I was pleasantly surprised, well it was more like totally excited when Ryan, over at Ryan Bakes http://www.ryanbakes.com/ held a giveaway for one of her favorite cookbooks and I won! The title, Desserts From The Famous Loveless Cafe. You’ll find the The Loveless Cafe in Nashville, Tennessee and opened its doors in 1951. (more…)
Honey Harvest 2012
A story in pictures.
Honey Harvest requires a good deal of work, and in Texas it is HOT. My man Dan and I enjoyed executing the entire adventure. Who wouldn’t delight in the outcome? All that glorious, fresh, pure honey the bees work so hard to make. I have complete respect for the honey bee, especially my honey bees.
Remember this; it takes 10,000 worker bees to make a pound of honey, 48 bees to make 2 teaspoons of honey, 1 bee makes about 1/12th of a teaspoon of honey in her lifetime, a hive of bees fly over 55,000 miles to bring one pound of honey to the hive and visit over 2 million flowers for that same pound of honey. Amazing little insects and the only insect that makes food humans consume. I look forward to next years harvest.
A side note: after we bottled 22 gallons of my honey we turned around and spent the next few days doing honey harvest for Mr. F. Open heart surgery, followed by a head injury and still in recovery mode can set a guy back a little. We couldn’t bear to see him “miss” the honey harvest so we did it for him. His bounty this year – 28 gallons! All totaled Dan and I harvested and bottled 50 gallons of honey in the course of 5 days and a few extra hours.
Now I plan on sitting back and enjoying the fruits of our labors. I’ve got some yummy recipes coming up too so come back soon.
Enjoy!