Izmir, Turkey usually takes a backseat to vacation destinations like Hawaii (one of my other hive sites), Paris, or Thailand. Still, this was a work trip, and I have hives churning out honey in the Dardanelles region (not in Rome). And what were these people worried about - referencing Midnight Express'? Billy Hayes, the subject of that movie (and book, originally) was smuggling bricks of Hash out of Turkey - and he got caught. The idea of even being in the same room as heroin makes my skin crawl, let alone taping bundles of a narcotic to my chest, spiriting it through and past customs agents in three countries (you have to cross through Germany). I prefer my transcontinental adventures a bit more watered down by comparison. This was a trip to set eyes on my investment - to meet my site manager face to face - to see the hives I leased in action - to orient myself to the growing location of the sunflower fields start their growing cycle. Only by seeing how much acreage I have to work with can I determine how many hives I need to contract for the following season. And if last season was any indication (our Turkish Sunflower and Limoncello sold like gangbusters) I was going to need to have access to a considerable number of flowers.
After eight hours I touched down in Frankfurt, Germany for what I feel is nothing more than a test of my metal in order to deal with a seven hour layover (uuggghh) before heading to Turkey. Once I landed, and paid for the customary visitor's travel VISA immediately after disembarking the plane, I am met by my site manager, Erdogan. After introductions, we spirit into the heart of Izmir where Erdogan has procured an AirBnB for the evening. A quick shower to washaway the airport transitory funk and we head across the street for the first actual meal away from an airport I've had in about 24 hours.
Erdogan is charming. He is later in his 50s, happily married and a father of a precocious 8 year old. He has been managing hive lots and honey packaging for many years. He was in grocery management prior to honey. I fill him in on my travels and how I got started. He is inquisitive. We both are building our respective businesses and it is clear by the end of dinner we have much to learn from one another.
The next day starts early, 5:00 AM. After another shower (I am all about cleanliness), we hit the road out of Izmir for a long drive north to the hives. It will take about 5 - 6 hours to get to the region where the Aegean Sea meets the Sea of Marmara. Without going overboard on the details, I spend half of the trip marveling about how similar Turkey is to California - right down to the mist and fog that hangs over Los Angeles in the early morning hours. Erdogan fills me in on how large the olive trade is here. Apparently, Turkey grows a very high quality olive. So high quality in fact that the Italians import it. Erdogan mentions that it is an area that he is making forays into. Bees are not his only love.
After about three hours on what I think was highway 142, Erdogan realizes we will be passing a port town that is home to a long lost friend of his he has not seen since his days in the Turkish Navy, some 25 years ago. It just so happens that this is exactly the type of trip that lends itself to making detours on a whim. Mohamed lives in a smallish town on the edge of the Aegean Sea (my memory is terrible but perhaps Edremit). They catch up on the past two decades (as much as anyone can ) over an hour long lunch with a goofy American in tow. Mohamed now owns a boutique shoe store that offers all manor of American tennis shoe to the locals. As we walk through town, it is clear he has been here a while. He is greeted no less than a dozen times on our short walk from his shop to the restaurant we pick - you would think he's the mayor. While I keep it largely to myself, I am really tickled Erdogan felt comfortable enough with me to take a break and stop in to see this old friend. I travel often for work and am gripped with this same desire on the regular. The only thing that stops me (occasionally) is a nagging feeling that I may be putting the friend out who I wish to visit - perhaps I am catching them at a bad time - or their desire to see me is nowhere near my level of nostalgia. Erdogan is not plagued with this. He reaches out and finds his friend. They are happy to reconnect and more than willing to let me share in the joy of their reunion. My fingers are crossed hoping these two friends will not drift apart for another 25 years.
Once back on the road, we pass the city of Canakkale, but more on that town later. Another few hours pass and we enter an inlet. From an elevated position you can see both the Aegean and the Sea of Marmara. Both sides of this inlet are flanked by sunflower and lavender fiends. It is late November and neither flower is in bloom but no matter. We are taking this time to examine the site. The fields are much larger than I originally realized and it becomes obvious that I can put up twice as many hives for the next season - and I do. Buckthorn grows on the southern slope - outstanding. I ask Erdogan to set up some hives to collect that pollen type as well. It will take about another 18 months before this production flow will arrive stateside but you need the set the wheel in motion at some point. It may turn slowly, but it does turn. They do things differently in Turkey (actually, in most of Europe as well). Honey harvesters utilize lavender water as a means of managing Veroa mites - using a pharmaceutical is unheard of. The food source here is sacred and not polluted or tampered with at the harvesting level. While the honey I grow stateside is a high quality, clean product, every year, I grow increasingly concerned about the environment my bees need to prosper in. I can not control what strange chemicals could just appear in the soil one day. Not to worry - I won't get political. Just know that this is one businessman beekeeper who is keenly aware that loose environmental policies will, ultimately, impact you at the dinner table. That is the very reason why I set up hives in places that care about food quality over convenience.
Now comes the drive to Bodrum -South - completely in the opposite direction to what we have been traveling all day. Still, this is just the first full day of the adventure. This evening, we are going to hang our hats in the city of Canakkale (told you we were coming back). Erdogan is getting used to me falling asleep in the car (can't help it - I am jet lagged). Canakkale is just a bit south on the West coast. It's a harbor town and it has all the charm that most harbor towns have - massive harbor, near overflowing with luxury yachts (clearly owned by folks who made their fortune in something other than specialty honey - or at least, have been in that business longer than I have been in honey) and a steady traffic surge of boardwalk romances.
Erdogan really is the finest host. While I invited myself to his country, he took it upon himself to be my tour guide. My visit meant time away from both his family AND running the day to day operations of his business. He at one point mentions that taking care of me and being my guide is a what is 'expected of him' in his culture. While it may be 'expected' of him in Turkey, I am left with a constant buzzing in my head to be on my best behavior and to avoid any action that would strain his time. He is a good man and he is showing me a corner of the world I otherwise would not have seen.
After a seaside dinner we crash at another AirBnB in some nondescript side street. Once morning breaks we have breakfast at a seaside bistro. There is plenty of eggs... and tea (Erdogan always has three). We feed ourselves at the breakwaters of the site of the Gallipoli Campaign and I feel like a dumb American for knowing so little about World War I. Then we hit the road, on the long seven hour drive to Bodrum. We encounter a massive rainbow right after a heavy rain and we are compelled to stop just to photograph it. An hour later, we stop at on of Erdogan's favorite stopovers he uses while traversing the country for work. It is a open air café situated alongside a mountain lake run by a Turkish woman with excellent command of English and her husband/companion. We meet an U.S. military veteran and his wife/girlfriend who fell in love with Turkey while he was stationed her and never left. I forgot to mention. Turkey has a warm affection for wild street dogs throughout the entire country. You find them EVERYWHERE and this café' is no exception. The people feed them on the regular so while they are all largely homeless, they never go hungry. If memory serves, the café dog was a spunky little dachshund (or a midsize) who wanted all my attention. He got it.
Once we got to Bodrum, we head to Erdogan's seaside home and I meet his wife and daughter. After the pleasantries, we head to dinner. Erdogan deposits me at my AirBnB afterwards and I prepare for my first day alone.
I wake early, 6:00 ish, to sprint out the door, buy a breakfast croissant, and catch the ferry to Kos, Greece. It is Sunday and while shops are open, it becomes obvious very quickly that I am visiting during the low season. Most of my day is spent hiking around town and trying to get a grip on how I should divvy up my hive lease allotment. Do I double down on sunflower? Or do I split my investment and start allocating hives to what over the past two years seems to be a growing sector of demand - lavender. The choice ends up being pretty easy - but it will take nearly two years for it to become a reality. I get so caught up with this conversation in my head, I am barely paying attention when an older couple befriends me while they're buying brandy at a local liquor store. Only later does it become apparent to me how relaxed my attention was when they ask me to shuttle a package of alcohol across the channel for them. In case you're wondering, the Turkish government only allows each person returning from Greece to bring back 2 bottles of alcohol per person - and my new friends purchased 6. It is only half way across the channel that I realize I have agreed to voluntarily transport a package of unknown contents across borders for people I do not know.
I checked the package. If was just liquor. Problem averted. I will expend no further energy on planning an escape from a Turkish prison.
Better than a trip to Disneyland.
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I don't want to hear about it).
Hugs & Kisses
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A four panel tale of commerce, straight-talk commentary, life in the market, and honey. Tom Gerome runs his honey sales stand along with his business partner, the well tailored, but ill-mannered Boudreaux.
]]>I love Paris, but Lyon is like that low-key cousin of the most popular girl in school, who turns out to be all that you’ve dreamed of - endearing, interesting, and charming in countless ways that you get blown away completely, totally, and unexpectedly. She is beyond glamorous, she is grace personified. Lyon is such, metaphorically speaking. You can’t help but get smitten by its charms.
This city is quintessentially French. Though it has that big city cosmopolitan vibe, it is filled with, not tourists, but French locals and the perfect place if you want to experience the authentic French lifestyle. It’s as French as French can be! It’s got everything you love about a French la vie atmosphere, plus more. The place and pace are vibrant yet relaxing at the same time. The Lyon landscape is sweetly captivating; there's almost a melody to it.
I love how it doesn’t have that crowded, uptight feel and how it simply flows and unfolds its French-ness – easy, romantic, chic, unapologetically being itself in all its loveliness. The flow may have been influenced by the Rhône and Saône rivers converging in this city, both their banks offering a picturesque view of colorful houses, chalets, shops, green patches, promenades, and Lyonnais (locals) going about their day. It’s almost like a graceful work of art, or effortless chic, as the French are known for.
Since Lyon isn’t as famous as the French capital Paris, let me share with you all the cool things I learned about this amazing city.
- This capital of the region of Auvergne-Rhône-Alpes is the third-largest city in France, next to Paris and Marseilles. The population of Lyon, France is over 500,000.
- The climate is temperate with mild winters and relatively hot and humid summers. Weather in Lyon adds a layer to its character with its temperature ranging from 3.2 °C in January and 22 °C (71.6 °F) in July. Rains come often as well as snowfall during winter months. For easy reference: the sunniest, warmest month is July. The coldest month is January. And the rainiest month is October. Take your pick!
- It used to be the capital of the Gauls during the Roman Empire and was one of the power cities during the Renaissance era.
- It isn’t called the gastronomy capital of the world for nothing. Lyon is home to over 2,000 restaurants and there’s no shortage of Michelin-starred restaurants and chefs. Topping their illustrious roster of rockstar chefs is the iconic Paul Bocuse, the so-called Pope of French Cuisine (yes he is that level of a national treasure).
- It is where the cinematograph- the first of its kind film camera was invented by two of its sons, Auguste and Louis Lumiere in 1892. The Institut Lumiere, with its museum and cinema is testament to their vision.
- It has some of the world’s coolest festivals that elevate art and brilliance to a whole new level. The Nuits de Fourvière, one of Europe’s most-anticipated summer festivals is a multidisciplinary art show. It supports artistic freedom through its patronage as well as a global venue right at the Grand Theatre (yes, a place where gladiators used to battle it out thousands of years ago). The Festival of Lights (Fete de Lumieres) is another dazzling annual event in December where the city radiates with light installations.
- It’s cheaper than Paris, so you can experience more with less.
- It is home to several UNESCO Heritage Sites including the districts of Vieux-Lyon, Fourvière Hill, the slopes of Croix-Rousse Hill, and a large part of the Presqu'île.
- It’s the birthplace of Antoine de Saint-Exupery, author of one of the world’s most beloved books, The Little Prince.
For me, and perhaps for many travelers, the sign of a progressive city is its healthy balance of modern development while still holding on to its roots. A city’s charm is always a blend of its heritage and development. Lyon scores high on this aspect! Vestiges of its glorious past are still strewn across this cinematic city. From amphitheaters that date back to Gallic times to churches and piazzas that are steep in history and rich in architectural glory.
Charmingly entwined with this ancient facet is the city’s progressive visage. Again, flowing together in harmony like the two rivers of Lyon. The city’s urban fabric has all the imprints of the grandeur that was the Roman influence as seen in its public squares, palatial government headquarters, grand hotels, and other ornate structures. These, alongside the avant-garde stamp of creative innovation especially highlighted by its modern district aptly called The Confluence.
Remember I told you that Lyon was a powerhouse during the Renaissance period? Well, the city has made a Renaissance repeat of sorts. This urban project seeks to revitalize and revolutionize the southernmost tip of the Lyon peninsula. Deriving its name from its proximity to where Rhône and Saône rivers link, The Confluence has turned the locale known for its port and market activities into a cultural and leisure hub.
True to its renaissance spirit, the structures and spaces here are emblematic and point to the future with confidence and creativity. The development project boasts of unique architectural designs, from the Musée des Confluences that features the Orange Cube that seems to come straight from a sci-fi movie, the leisure and commercial hub Pavilions of Salins du Midi, and the monolith or the Sucrière from where you get treated to a panoramic view of the scenic Saône River.
Here is a little video to give you some ideas of things to do in and around the city (including a little snippet about the Confluence Neighborhood):
There seems to be an endless list of activities you can enjoy in Lyon. Even if you are simply strolling and taking in the scenery this vibrant city has so much to offer! Imagine being on the tour with me. Not simply reading, but picturing it in your mind.
…. So, you just finished your glass of local French wine, now you’re brushing up on your French phrases, putting on your comfy outfit, hitting the streets on foot to explore the traboules, (these are small, almost inconspicuous passageways through and within buildings leading up to lovely courtyards and walkways and cafes), and ready to enjoy Lyon Avec Moi!
Let’s begin.
First stop, Quai Romain Rolland for a guided bike tour. Because, what could be sweeter than biking down paved riverbanks and reveling in Lyon’s scenes and sounds. After walking and exploring the quaint alleys and crannies, getting on a bike for a loop tour of Lyon’s must-sees is a good idea. It lets you enjoy the city like a local, with the wide-eyed wonder of a tourist.
Lyon has something for everyone, whether you’re a romantic, an adventurer, a nature-lover, an artist, on holiday with family, or some dude passionate about wine, coffee, or in my case, honey. Of course, as usual, I’m on a quest to find and enjoy honey in France but I don’t want it to be an experience forced into my itinerary. I want it to unfold in its own sweet time, as I go with the beautiful flow and rhythm of this captivating city (Spoiler: That’s exactly what happened!).
So now, let's make a stop at one of the city’s vibrant street shops to scour for some finds (local French wine and some pralines!), have a quick caffeine fix, all the while taking in the scenery and imagining how the nights here would look like with the sparkle of the river reflecting the city lights. Ah, la vie en rose it must truly be!
From here, I’ll let you imagine and create the flow of your own Lyon holiday. But to help you with that, I’m detailing my own experience as I savored the city’s places, flavors, and culture. So, join me still (before booking your flight) and read on!
Lyon’s Fourviere district is my favorite; inviting and dotted with attractions like the Metal Tower, a 280-feet tower built in the late 1800s. There’s also Fourviere Hill or the Hill that Prays, where you can find the Lyon Museum of Gallo-Roman that houses artifacts from the Roman Empire era. Right on top of the hill is the iconic Basilica of Notre-Dame de Fourvière known both for its history and stunning interiors.
Speaking of the hill, Lyon’s Croix-Rousse district has been known as "the hill that works". It was the heart of Lyon's silk manufacturers in the 19th century and still has that village feel along its slopes where traditional silk workshops and boutiques are open for visitors.
The city also impresses with its overflow of classical and neo-classical structures such as the Palais du Commerce, Lyon Opera House, and Lyon Cathedral.
Chocolate, wine, and cheese shops abound in Lyon and I didn’t miss the chance to get my hands on these French artisan products. I got a platter of cheeses from the impressive Didier Galland.
And then, further, I went to find some more French delicacies. Going to the market here was a visual and gastronomical delight. As I walked through the bustling marché Quai Saint Antoine, one of the local markets in Lyon, shopping for olives, fruits, spices, and pastries I was also enchanted by picturesque bridges and building facades across the river that gently leads to the Fourviere basilica on the hilltop.
And now, a visual of the Bouchon (small and cozy eating places) - (thanks to France 24 English):
As for dining the French way, Lyon continued to impress with its endless culinary artistry in almost every city corner. From bouchons or small, traditional,family-run bistros sprinkled across the city, to the finest Michelin-starred restaurants, as well as numerous cafes and bars, Lyon’s depths of flavors are epicurean. You can take a L’Hermes resto/ boat river cruise for authentic French cuisine or head to The Rue Mercière which overflows with these bouchons or even the upscale gourmet restaurants to sample the local fare. The menu consists mostly of flavor-rich, tricky-to-pronounce-but-uber-tasteful French dishes like Le saucisson Lyonnais à cuire (Sausages with potato gratin) or the pretty in pink La Tarte à la praline, a sweetly satisfying almond cake drenched in pink or reddish sugar.
And that was my cue, I knew I was close to unearthing the treasure, being led by my taste buds and sense of adventure to THE MIEL, or honey in French, right in the heart of Lyon!
Nope, I wasn’t on a honeymoon trip although Lyon does make a perfect romantic getaway for lovers. I’m talking about the globally distributed French honey called Lune de Miel. Yes, that famous honey that many households use for cooking and spreading on pastries.
Being in France, I wanted to get to know this popular honey better. As I learned from the local beekeepers, Lune de Miel’s manufacturer, Famille Michaud Beekeepers are a celebrity in their own right when it comes to all things, honey. A family-run company founded in 1920 in the Pyrenees, the brand is known for state-of-the-art techniques that have evolved since its early years.
Its masterful processes from beekeeping to bottling have been enriched by innovation and the use of advanced technology to make honey free from impurities while preserving its natural taste, origin, uniqueness, and freshness. In other words - all the goodness of honey minus the pesticide residues, bee legs, scraps, etc.
Their analysis and the verifying process are so stringent that they reject around 37% of honey production proposals presented to them. Only the pure, unadulterated honey passes their test and that sounded good to me.
They are known in France as miel masters and are the second-largest honey company in the world.
According to their website, this three-generation old company specializes in the production, jarring and commercialization of high-quality honey and products of the hive, under the brands’ LUNE DE MIEL® et MIEL L'APICULTEUR®. Yes, they are that huge here.
This clip is in French but not to worry, subtitles are included (thanks to Famille Michaud Apiculteurs)
The great thing about Lune de Miel is that their claim, “100% pure” (no additives or preservatives) is evident in its taste and aroma. For something mass-produced and widely traded, Lune de Miel honey does retain its original flavors for longer. Little wonder why many homemakers and gourmet artisans stock up on it as their go-to creative ally while cooking. The accessible brand offers a wide range of honey flavors like Acacia, Royal Jelly, Flower Honey, Creamy Honey, and many more. Each flavor stays true to its rich taste whether fruity or woody depending on the variety.
Indeed, this iconic brand is best experienced when in France. And Lyon, with all its graceful beauty, made the perfect backdrop as I relished the Lune de Miel Flower Honey, totally divine on my fluffy brioche toast. And under the city’s romantic moonlight, which gave the rivers a special glow, I couldn’t resist licking my fingers.
That was a sweet, gentle night that concluded my Lyon trip.
‘Til next time! Au revoir!
]]>My quest to find the rare and distinctive white Tigray honey brought me to the Horn of Africa, that easternmost peninsula in the huge African continent consisting of Ethiopia, Eritrea, Djibouti, and Somalia.
‘Twas a surreal and sensational experience in a rugged, rustic, and robust way! Let me just say that this side of the earth is simply rich beyond the traditional way we think of richness. Theirs are plateaus, mountains, lakes, wildlife, and a culture that reflects grit, grace, and grind in the truest sense of these words.
I mean, take their massive honey industry for example. In Tigray, the northernmost region of Ethiopia, most bee farmers walk uphill to cultivate and harvest honey. It’s a rocky climb, and the bees there do not easily let up (they seem to share the same grit as the Ethiopian people – not a place for the wimpy). It’s a painstaking process but the harvested honey is heavenly, making it absolutely worth the strenuous effort.
Seeing the process of white honey production in Tigray was a dream come true. I’d always been fascinated by the uniqueness of the Tigray white honey- the texture, the flavor, and the evolution of the honey-making process here. White Tigray honey from Ethiopia is a highly sought-after variety and does not come cheap. Having got to where it originates, up the slopes of the Tigray mountains, it’s easy to see why.
But before I share with you the details of my White Tigray honey quest, let me first highlight the beauty of the Horn of Africa, and Ethiopia as Africa’s top honey producer. A quarter of honey made in Africa comes from Ethiopia and Ethiopian apiaries are as common as barbecue grills in American backyards. It’s a main source of livelihood for many of the locals and it has helped improve the lives of many honey producers and their families in this beautiful and unique land.
Ethiopia is a utopia or haven for honey enthusiasts and merchants like me. Honey here comes in varieties of white, red, and yellow, thanks to the region’s rich flora. And my trip to Ethiopia peaked in many ways when I witnessed the honey production in Tigray - the tradition, evolution, and beauty of it.
Bee farming has widely been part of Ethiopian tradition and history dating as far back as the BC era. Legend has it that honey may have been part of Queen Sheba’s lavish gifts to King Solomon when she visited the famously wise and ultra-rich royal.
In the west, white Tigray honey can’t easily be found lining supermarket shelves as commonly as other honey varieties. They are rare and are even considered artisan and premium. But still, many want to have a taste of it not only because of its flavor but also because the Ethiopian white honey benefits range widely from culinary to beauty and even medicinal.
And so I traversed miles, heading to the Horn in search of this elusive honey. The icing on the cake was that it comes from a region in Africa I’ve always wished to experience. And it’s one of the most memorable trips I’ve ever had.
Here is a view of Ethiopia Tigray beekeepers in action (thanks to CNN):
I’ve been to many parts of the world but let me just say that Africa is that unique place that lets you see and experience the world’s earthy, glorious side – from its mountain city streets to its rugged rural villages. The simplicity of the people here can have an immense impact on how you define life. Their hospitality and congenial nature, and their grit level are sure to have a profound effect on you.
Ethiopia is a large country and so a five-day itinerary would surely be packed. I started my trip in the capital city Addis Ababa. As much as I was excited to get my hands on the world-famous white Tigray honey I came here for, I knew I had to experience Ethiopia’s diverse regions and local cultures and immerse myself in its character first.
Addis Ababa is a sprawling, modern city and the capital of Ethiopia. It pulsates with bustling markets, stunning architecture, awesome cuisine, and modern facilities while still showcasing the richness of Ethiopian culture with its museums, mosques, churches, old traditions, and the inimitable Ethiopian vibe. It is altogether inspiring, exotic, endearing, religious, and diverse. This country is multi-cultural and multi-ethnic which means you need to personally experience its rich cultural identity even if it’s just for a few days.
As you know, I butter my bread at farmer's markets. Therefore, I thought you might enjoy this little market tour - Addis Ababa style (thanks to Mark Wiens):
It’s easy to get around the city thanks to the multi-modal transport system. One of Addis Ababa’s must-see spots is the National Museum of Ethiopia where a cast of the bones of the famous little Lucy, the Australopithecus Afarensis, or one of the longest-lived and best-known early human species is on display. It also features Ethiopia’s ancient and traditional tools and textiles, tribal cultural pieces, as well the throne of the previous Ethiopian Emperor Haile Selassie. From there I took a walk through the Piassa, an Italian neighborhood of heritage buildings (Did you know Ethiopia was once a colony of Italy?) where I enjoyed some coffee and the vibrant local scene.
Overlooking the city is the Entoto Mountain range. A cab ride can get you to the summit and it will cost you less than Br300 (around USD8). If you’re up for it, and you have the time, you can consider hiking it up. It will take you half a day. The scenic view from here is breathtaking. You also get to see King Menelik’s Palace, Kiddus Raguel Church, the oldest one in Addis Ababa, and the Yaya Athletics Village where many Olympians from around the world train. Yes, they come all the way here! It has an amazing garden view and other recreational facilities like horseback riding, cottages and restaurants, a children’s playground, and other family leisure amenities. It was one of the highlights of my trip. Very tourist-friendly!
After experiencing the heights, I went the other extreme- Lake Assal, the lowest point on the African continent in Djibouti. Djibouti is a small country at the point of the Gulf of Aden. It can be reached from Addis Ababa via the Ethiopia-Djibouti Rail Link.
Just a tip, it could get very hot in Lake Assal so carry as much drinking water as you can. Here, you take in the view of salt flats surrounding the scenic lake.
Djibouti town and Djibouti as a whole are predominantly French and Arabic in terms of language, but of course, Somali and Afar are also widely spoken. Djibouti is predominantly a Muslim country and its diverse landscapes form a vivid tapestry.
From the town, a 45-minute boat ride got me to the Moucha and Maskali Islands. A refreshing transition from an arid landscape to a refreshing oasis with the islands boasting of a lovely coast and rich marine ecosystem. The diving experience here is a dream for every diving enthusiast – vast, dreamy, and rich. Looks like Africa can never run out of pleasant surprises.
My journey up to the northern part of Ethiopia began with an 8-hour flight from Djibouti to the city of Gondar. My touristy side brought me to the Fasil Ghebbi (Royal Enclosure) where old castles, churches, monasteries, and steam baths can be found in a vast, 70,000sqm enclave. It was built in the 1600s by Emperor Fasiladas (apparently, the ancient emperor got tired of the nomad lifestyle and so he decided to build a settlement here, a grandiose one at that!)
Fasil Ghebbi was the home to emperors up to the 18th century. It’s called the African Camelot and for a good reason. This UNESCO World Heritage Site is a fortress-city and walled palace complex that was once the hub of Ethiopian politics and culture and designed to showcase ideals and eminence. My favorite structure here is the Enqualal Gemb, also known as the Egg Castle for its egg-shaped dome roof. From here you get 360-views of Gondar which is in itself an epic experience.
The castle transports you to medieval Europe, against the backdrop of the sub-Saharan soul. Nothing comes close to this sweet, exotic, and awe-inspiring experience when you’re in Ethiopia (except of course a sampling of the authentic white Tigray honey straight from a highland apiary).
Speaking of which, I found myself packing again for the last leg of my sojourn. Off to Tigray, yay!
I came across this visual Ethiopia tour set to music by HandZaround - thought some visuals would be appreciated.
Though honey production is a huge part of the various cultures and industries across different Ethiopian regions, when it comes to getting the famed white honey variety, Tigray is the way!
Aside from the locals who engage in individual or group bee farming, there are also some big manufacturers and suppliers that engage out-growers to supply them with honey. One of these is the Welela Honey Processing Plant and Beekeeping Development, a pioneer here that helps honey export from Tigray reach the local and global markets.
As I mentioned earlier, bee farming in the highlands of Tigray is quite tricky and requires serious passion and dedication. Good thing, what used to be a tedious, slow, and low yield, old-school style of bee farming has slowly transitioned into using modern technology while preserving the unique quality of their honey.
Local biodiversity is the main reason why Ethiopia produces a wide variety of honey. The Tigray white honey reportedly gets its unique color from the flowers in Tigray presumed to belong to the labiates family (like sage), and to a lesser extent to prickly pear and Euphorbia. Beekeeping here goes back thousands of years and is deeply embedded in the culture of the locals. The art and technique have been passed on for generations, making the industry not only a means of livelihood but a heritage as well.
Through the help of cooperatives and the Ethiopian beekeepers association partnering with organizations such as Slow Food, support to the local industry has been made accessible. They provide training to small-scale farmers to help them improve their livelihood and grow from production to marketing. The organization acts as a conduit between the local farmers and the Italian Consortium of Organic Beekeepers and Farmers (CONAPI), making the transfer of knowledge and support easier, as facilitated by the government of Ethiopia which continuously looks for ways to scale their national pride. Modern beekeeping in Ethiopia presents opportunities to the local farmers to elevate their business and share a flavor of their tradition with the rest of the world.
But a lot can still be done to make the Ethiopian honey price competitive in the global market. The demand is high, even locally, but production is still relatively low, making Ethiopian honey quite expensive especially overseas. But with continuous support, environmental care, and scaling, Ethiopian honey can definitely buzz its ways right to the top.
Speaking of the top, from seeing local beekeepers harvesting honey from their apiaries in a local village in Mekele, I also got to check out Tigray’s rock-hewn churches. Going to these mind-blowing churches carved from humongous rocks’ cliffs is not for the faint-hearted. For visitors to the area, I recommend hiking to the easier ones as the rest are just too steep and dangerous even for experienced hikers. These churches hidden from view are a testament to Tigray’s mystique and awesomeness and the grit and character of the people that lived here.
My journey ended sweetly here, in the wonderful highlands that is Tigray. Experiencing first hand the honey production in Tigray is the sweet ending to my amazing African trip. But hey, the tasty Ethiopian cuisine deserves a special highlight in this blog - the endless injera pairings with savory chicken and meat, the tej or local mead made with honey, and the Ethiopian bread were great gastronomical experiences.
Let me end by sharing with you this Ethiopian Honey Bread recipe I tried back here at home where I used the white Tigray honey as a key ingredient. I got it from an Ethiopian vlogger who shares awesome Ethiopian recipes > >
½ tsp salt
2 tsp dried yeast
1 tsp coriander powder
3 tbsp white honey
1 cup milk
4 cups warm water
1 tbsp sunflower oil
1 egg
500g all-purpose flour
Procedure
Start by adding the dried yeast and a little warm water in a large mixing bowl. Mix and leave for 5 mins.
Add everything into the bowl except the flour and mix well.
Now add your flour and mix well. Knead for at least 5 mins. Add more water or milk to create the right texture and form (a bit sticky and soft).
Double wrap the bowl in plastic wrap or cling film and set aside for about one hour to let it expand (double in size).
Oil or grease your tin and add the mixture. Cover with foil.
Bake in a preheated oven for 30 mins at 190F.
It’s a special bread that blends sweet, herby, and pastry goodness perfectly. I’m sure you’ll relish the unique taste of Ethiopian flavors with this African food staple!
Will catch you again next time for another honey and travel adventure.
]]>A European vacation that includes a Swiss escapade is like the Superbowl for travelers. It’s a dream vacation for many and experiencing it would have to be one of the highlights of any tourist’s life. And The Matterhorn… that majestic mountain of beauty that I’m only used to seeing on a Toblerone pack, in full display! I knew it was going to be one great European adventure.
This town in the district of Visp sits at the foot of the world-famous Matterhorn. If you’re looking for a breathtaking view of the iconic mountain and a great ski experience, Zermatt is the perfect place to go. Skiing here is a year-round thing and you’ll never run out of things to do.
And what could be more heavenly than a car-less village dotted with lovely chalets, cafes, ski resorts, and warm locals, against endless mountain range views? This picturesque town is winter wonderland!
The biting cold climate blends well with the warmth of the people here and the town’s easygoing vibe. There’s no need to worry wondering how you’ll get about because of the no-car zone policy. Everything is within walking distance which allows you to simply take it all in, breathe in the fresh air, and savor the sights around every corner, path, or pavement, and all the lovely spaces in between.
The low-range mountains give it its signature look that had Mark Twain gushing- “Nature is built on a stupendous plan in that region. There is nothing tame, or cheap, or trivial — it is all magnificent.”
And the literature genius couldn’t have said it better.
Zermatt’s main street is Bahnhofstrasse where you can go for a walk, or shop for classic Swiss pieces – from chocolates to watches to cheeses and all of those great Swiss products the world loves. I had to grab some of them, along with all the interesting local honey products I could find. The honey hunt was something I was looking forward to as Zermatt is known to be the epicenter of gastronomy in the region.
There’s a certain kind of rhythm to this town that’s both exciting and relaxing at the same time. Something you couldn’t really put into words (except if you’re Mark Twain) unless you immerse in it yourself. So I just decided to take in everything, imbue the spirit that is Zermatt while exploring and enjoying everything the town had to offer.
After two days of exploring the town center and the outskirts, it was time to see Matterhorn in all its splendor. From Zermatt station to the summit of the Gornergrat (1469 meters higher), the whole railway ride was a feast for the eyes – cutting through wilderness and tunnels. It was simply panoramic no matter where you looked. Nature in all her glory was magnificent indeed and I wish I could wax poetic eloquence to express a small bit of that magnificence in words.
Alas, there’s no poet in me, not even an artist who could have captured all that sheer beauty with some magical brushstrokes. With my head in the clouds, literally, I felt like a part of a Bob Ross painting. Just picture-perfect. Oh deer! Yes, that deer. We spotted a few of them while we were chuggin’ and it was totally awesome.
Reaching Gornergrat is like the height of ecstasy. What with the amazing view of the Matterhorn right before your eyes- one that I’d like to describe as one of my life’s most breathtaking moments.
And my experience in that open-air cog leading to this wonder of wonders was also one for the books. It’s Europe’s highest and the world’s first electric-run cog railway. An unforgettable experience indeed.
A trip to Zermatt isn’t complete without a fun ski activity. The Zermatt Snow Park in Theodul Glacier provided the perfect venue for skiing and snowboarding. The snow condition and terrain here is great for ski enthusiasts from beginners to pros.
There are many ski-in and ski-out resorts in Zermatt like the Hotel Pollux, Hotel Riffelalp Resort, Best Western Hotel Butterfly, Hotel Mirabeau, and more. Those looking for small, private accommodations may like the Haus Venus holiday apartment, The Matterhorn Hostel, Apartment Bergere, or Le Gros Caillou. Each one offers a kind of coziness in spite of their outdoorsy feel.
And the icing on the cake? Turns out my dream trip to Zermatt couldn’t have been any better since I was able to combine it with my love for all things honey. Right there in my dream destination, over a thousand meters above sea level, I literally had a pie in the sky.
I’m talking about the Swiss Walnut Pie recipe from Artandkitchen that I recreated, with the intent of making the most of the raw wildflower honey I bought from a nearby local bee farm where 30 or so bee houses are kept. The quaint facility was as classic as it was innovative with its ingenious idea of color-coding the entrance to the hives to help worker bees find their way to their queen while keeping them safe from the snowy air.
And so somewhere along my gastronomic indulgence with the classic and awesome local fare – fondue, rosti, tarts and quiches, Swiss cheese and sausages, I had to assuage my desire for honey and try a pie Swiss-style.
Sharing the recipe here!
READY IN: 1hr 40mins
SERVES: 12-16
UNITS: US
INGREDIENTS
350 g flour
200 g butter
200 g sugar
1⁄4 teaspoon salt
1 large egg beaten
200 g sugar
2 tablespoons water
250 g walnuts, coarsely chopped
150 ml heavy cream
3 tablespoons honey
1 egg white
1 egg yolk
2 tablespoons heavy cream
● Put all the ingredients for the pastry in a food processor and pulse until homogeneous; if necessary, add 1 or 2 tablespoon of water.
● With the dough, prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes.
● Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time.
● Add the nuts and the cream and stir the walnuts until well coated.
● Remove the saucepan from the heat. Set aside to cool.
● Preheat the oven to 180°C Grease a 30 cm tin (heat and timing are based on a convection oven).
● Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin.
● Scrape the filling onto the pastry. Level the top as well as you can, but don’t apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
● Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges. Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork.
● Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.
OR you can link to it here.
Sweetly satisfying! And the single-pollen wildflower honey added that delightfully distinct flavor to the whole pie. The filling was indulgent and the crunch of the walnuts was just perfect.
Winter wishes granted by the Matterhorn, the divine glaciers, frosty forests and mountains, smooth ski slopes, a taste of locally grown honey, and the warm locals!
It was one great experience and I look forward to coming back to Zermatt where the cold winter truly warms the heart. Totally cool!
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And so my Asian adventure brings me to its southeastern part, particularly Chiang Mai Thailand where all the things I love about Asia abounds.
It is a tourist drawer and it’s easy to see why. Its majestic temples alone are enough to fill your day with awesome wonders. I mean, these Buddhist temples, also called Wat, are absolute masterpieces! Intricately designed, these steep, multi-tiered structures must have been envisioned to be symbols of perfection, or heaven, or nirvana. It can’t be anything less. And there’s lots of gold color too. They shimmer against a backdrop of lovely landscapes and clear blue skies and you can’t help but think of a supreme being or noble ideals.
The Wat Phra Singh, Wat Chedi Luang, and Wat Phan Tao are just some of the many breathtaking temples (there are over 300 of them in Chiang Mai alone) you can see here.
(photo credit - mychiangmaitravel.com)
Lest you blame me for not giving you a heads up while gushing about these wonders, these scenic temples are religious sites and so visitors must observe proper decorum when visiting. Here’s a rules primer for first-timers.
My trip here was motivated as always, by my love for adventure and all things honey. And so my quest involves discovering cultural treasures and experiencing Chiang Mai’s honey industry. I was particularly on the lookout for lychee blossom honey as the fruit is abundant in this city.
Later in the blog I’ll also be sharing with you more about my honey quest and a recipe I tried using lychee blossom honey. This brownish honey blends well with a variety of eats because of its fresh sweet fragrance and taste that complements other flavors just right.
But before that, let me first shine the spotlight on the beauty of Chiang Mai, the perfect setting for my lychee-liscious honey adventure and a whole lot more!
A walk through the streets of Chiang Mai Old City kick started my adventure. And it was truly a feast for the eyes, mind, and soul. You can explore this stunning place by foot and immerse yourself in its relaxing scenes featuring stunning temples, historic buildings, galleries, and vintage shops.
It’s a place that breathes art. And there’s plenty of options to shop and dine – in style. Its old-world mystique-meets-vibrant vibe within its centuries-old fortress walls is just perfect for travelers.
Just 12 kilometers from the city is Hangdong where the Chiang Mai Night Safari is. I decided I wasn’t going to miss a tropical safari experience this side of the world and I must tell you it was worth every baht and more.
(photo credit - sightseeingchiangmai.com)
It’s similar to the Singapore Night Safari – a thrilling night of wild animal encounters without having to fear for your life. Here you get to enjoy hand-feeding and petting animals, open tram rides, trails, light shows and more.
They offer three animal zones: The Savannah Safari that lasts 30 mins where you get to hobnob with elephants, giraffes, zebras, rhinos, antelopes, wild deer, the whole gang.
Then there’s the Predator Prowl that’s great for your wild side, also a 30-min ride. If tigers, lions, vultures, hyenas, bears are your kind of beasts then you’ll be in your zone here.
And the Jaguar Trail, a sweet stroll through wild habitats where you get to see tortoises, flamingos, ducks, white-striped tigers, and of course, jaguars.
I spent a few more days just exploring the city, scouring for unique sights (well, everything here has a unique charm about them) and feasting my eyes on all things historic, artistic, interesting, and relaxing. And I tell you there’s a never-ending array of things to see and do all around.
The locals are warm and welcoming and always going about, but with a sense of serenity in their graceful, kind of laid-back ways. This mélange of past treasures and present buzz makes for a good balance while taking in the beauty of this city and experiencing the people’s vibrant lifestyle. And if you’re a nightlife kind of tourist, there’s lots of that here too.
Being a honey enthusiast, bees are like family to me. And so the Museum of World Insects and Natural Wonders got me curious. Yes, species of crawlers in glass cases get me going gaga. Manop Rattanarithikul, an insect enthusiast and his wife Dr. Rampa developed this rather unusual but interesting museum over a course of several decades for the love of it, and as part of a malaria control program in the past.
(photo credit - bucketlistjourney.net)
Now if bugs are not your thing, there’s the Chiang Mai National Museum where a walk through its halls can teach you a thing or two about Chiang Mai’s history, geography, art, trade and economy through photos and artifacts.
(photo credit - bucketlistjourney.net)
Chiang Mai Flavors
What’s a trip without a food trip? Chiang Mai’s rich culinary flavors are a treat for the tastebuds. Right from the myriad street food vendors to restaurants and fine dining, it’s one gastronomical delight and a food adventure not to be missed. And so I got my taste of authentic Pad Thais, curry noodles, Miang Khams, sticky rice, and vegetable and meaty dishes that are a combination of savory, mildly spicy, and herbalicious flavors. The kind that lingers pleasantly in your mouth long after you’ve had your fill.
Chiang Mai is also known for its Apis cerana bees. And where beehives are, honey is sure to follow. Thailand has the greatest diversity of honey bees in the world and Chiang Mai is home to many bee farms that supply varieties of honey locally and internationally. According to Dr. Paul Page, a bee enthusiast with a PhD in pollination ecology, beekeeping in Thailand was mainly developed by early Taiwanese settlers and investors and has since grown to be a thriving industry here.
And since lychee (a variety locally called longan) abounds here, lychee blossom honey is easily available and that too, top-notch quality. And so with a jar of it in hand, and sweet visions of culinary bliss, I tried an interesting recipe I found on the internet called Lychee Blossom Honey Chocolate Ganache.
I’m pasting here the complete recipe details for your easy reference.
(Serves about 4 people)
For the chocolate ganache
photo credit - simplyhomecooked.com)
● 1 cup really raw Cashews, soaked 2 – 6 hours
● 1 cup filtered water
● 1 cup Beach Organics RAW Cacao Powder
● 1/4 cup Beach Organics RAW Lychee Blossom Honey
● 2 tbsp Beach Organics Virgin Wild Crafted Cold Pressed Coconut Oil
● 2 tbsp Beach Organics Organic Cacao Butter
● 1 Beach Organics Vanilla Bean, scraped
● 1 tsp Beach Organics Vanilla Infused Fleur de Sal Sea Salt For the crust
● 1 cup really raw Cashews
● 1 tbsp water
Method
For the chocolate ganache
1. Blend cashews and water until smooth and creamy.
2. Add Cacao Powder and Lychee Blossom Honey, and all spices until mixed.
3. Blend all the fats and refrigerate for overnight before indulging.
For the crust
1. Place all ingredients in a food processor and pulse until it reaches a doughy consistency.
2. Press into four mini tartlet pans with removable bottoms.
3. Place bases onto a mesh dehydrator sheet and dehydrate at 115 degrees F for six hours.
4. They should now be firm enough to remove from the tart cases so you can continue to dehydrate them for a further eight hours.
5. Place the tartlets on a cooling rack for three minutes before serving.
And that sweet, satisfying treat was one of the highlights of my Chiang Mai trip. As was my visit to the Viang Ping Bee Farm in Muang Chiang Mai where longan honey, lychee honey, wildflower honey, and sunflower honey are produced. I was in a sweet spot miles from home!
I concluded my trip with some more honey tasting, food trips, a Thai spa massage and some mingling with the locals.
‘Twas an amazing Asian + honey adventure worth the long trip (and the extra pounds)!
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And so here I am again, typing away with a grin on my face, trying to put down into words, my experience in yet another border state. This time, in the Pacific Northwest region. The West Coast got me all fueled and fired up for another backpack trip to the edge, right into the heart of Oregon!
I’ve always known Oregon as a diverse state in terms of geography, industry and population, but the feel and force of its diversity is something you only REALLY get when you actually set foot there and get to experience things first hand. It’s as diverse as diverse can be without you being intimidated by its vast range of offers. It must have been a really attractive place for explorers of old, with its rich mix of topography and wildlife. Its flora and fauna can fill an entire season of NatGeo and that’s just the tip of the iceberg. Its diverse regions have oceans, mountains, valleys, high deserts, big cities, small towns, nature parks, and all those landscapes, artists love to paint about. If that ain’t sweet then I don’t know what is. No wonder the early Hispanics loved it, history enriched it,
and now THE HIVE is gushing about it.
This long valley is like the hub of the state where much of the cultural and political affairs see action. It is surrounded by beautiful mountain vistas and the Willamette River runs through it. It is known as "Oregon Wine Country" and its expanses of vineyards and hundreds of wineries make that label stick for good.
All these conjure up images of outdoorsy fun from exploring mountain slopes to inland trekking to enjoying the rocky coast.
So, with a wine bottle in my hand and a dreamy landscape before my eyes, I was up for anything Oregon could offer. But looking for things to do in Oregon seems like an inaccurate statement. Because an Oregon trip actually feels like nature calling and leading you on one adventure after another. All you need are an appetite for spontaneity, a sturdy pair shoes, and a backpack-full of boy scout stuff to get you to places of fun and flavors.
Meadowfoam fields abound in Oregon down to Northern California. Native to the Pacific Northwest, it derives its name from the resemblance of the meadowfoam blossom field to the white foam on the ocean. I learned that it used to be widely sought for its seed oil, used in machinery, livestock, and even cosmetic products. Talk about versatility and massive uses for something so dainty-looking. (photo credit - pdxpipeline.com)
What I love about it though is the unique flavor of the honey derived from it. It has that vanilla, marshmallow-like taste that many folks easily fall for. Meadowfoam honey used in any dessert recipe always appeals to me.
And so I scoured the internet for something delightfully sweet made with it as I went about exploring Oregon’s various landscapes. I thought, “Camping by the water enjoying some s’mores with meadowfoam honey slathered on home-made honey graham crackers” sounded like a delicious idea. S’mores were like the coolest thing about camp treats back when I was a kid, so why not recreate the experience? (photo credit - Schramm's Mead Online Store).
Smokey, gooey, sweet, it always feels good to have it, no matter what age you get to. And since I was at the perfect place for it, I didn’t pass up the chance to relive that cool summer camp experience. The LaPine State Park’s quiet campground alongside the winding Upper Deschutes River served as the perfect backdrop for my plan.
My taste buds were already screaming for that meadowfoam honey flavor and Oregon meadowfoam raw honey was right at home. All I needed were a few more ingredients that were easily available and I was ready to sweeten things up at the camp.
I also pushed myself a bit further by making honey graham crackers from scratch, not at the camp, of course . Hey it was a nature trip and it felt right and tasted great so…. here’s the recipe!
From The Ashville Bee Charmer Cookbook
Ingredients
Instructions
Preheat the oven to 350°F. Cut 16 (5 × 3-inch) rectangles of parchment paper and set them aside.
In a medium bowl, stir together the butter and brown sugar with a spatula until well incorporated. Add the oil, wildflower honey, applesauce, vanilla, ginger, baking soda, and salt and stir well. Add the flour and stir until just incorporated.
Divide the dough into 16 equal pieces. Take one piece and place it on one of the prepared parchment rectangles. Using the parchment paper as a guide, shape the dough into a rectangle by rolling it out until it’s about ¼ inch thick and 4 × 2 inches in size. With a butter knife, score the dough about three-fourths of the way through so that each cracker is a 2-inch square. Poke a few holes in each cracker with a fork. Repeat with the remaining 15 dough balls.
(photo credit - Trendhunter.com)
Transfer the crackers with their parchment paper to a baking sheet. Bake for 7 to 8 minutes, or until the edges are lightly browned. Remove the crackers from the oven and transfer them to a wire rack to cool.
Turn on the broiler. Line a baking sheet with aluminum foil and set it aside.
To assemble the s’mores, break each cooled cracker into 2-inch squares. Spread ½ teaspoon of the meadowfoam honey on 16 of the squares. Place 1 teaspoon of the bittersweet chocolate chips on each honey-smeared cracker. Place 1 marshmallow on each mound of chocolate chips. Transfer the 16 crackers to the prepared baking sheet.
Broil for 30 to 60 seconds, or until the marshmallows are lightly browned. Remove the baking sheet from the oven and top each s’more with one of the remaining crackers. Serve immediately. Store any leftover graham crackers in an airtight container at room temperature for 2 to 3 days.
Indulging in that lovely burst of sweetness of s’mores with pure raw meadowfoam honey on my very own crackers was cool! And the few hours of trekking, sunshine soaking, and fly-fishing made my camp experience the perfect kickstart to a series of fun trips in Oregon.
If hiking is your thing and you’re also wild about vibrant fields of wildflowers, Oregon has some of the best you could find. The Iron Mountain Trail for example, close to Sweet Home in the Willamette National Forest, is a scenic 5-mile loop that leads to a beautiful vista of bloom fields. The area is home to more than 300 types of wildflowers, including flax, penstemon, yarrow and saxifrage — all popular with hummingbirds, so birdwatching on the side goes along with this, too. Awesome right!?
But wait, there’s more. Click here to find more about these wildflower hikes and pick the best one for you.
Oregon also offers water adventures that include rafting, kayaking, and stand-up paddle boarding. Did I say Oregon is filled with sweet adventures? This part here is the spiced up version! The rapids are the wet and wild side of this state where you can have your fill of excitement and thrill. Chetco River, for instance is for those looking for some hard-core adventure.
(photo-credit - westernrivers.org)
It begins with a 10-mile hike through the Kalmiopsis Wilderness. Then you’ll be met by green canyons, boulder-congested rapids and green pools of crystal-clear water, and lush forests. It’s the perfect adrenaline pump!
Oregon is also packed with biking routes that showcase its breathtaking sceneries. Told you, it is so diverse it’s got something for everyone. Its high-desert highways, covered bridges next to roaring rivers, snowy mountain passes and charming communities are what dream biking routes are made of. (Cue song: “Sweet dreams are made of these, who am I to disagree?”…)
From the rustic outdoors to the refinements of a metropolis. I have no problems transitioning like this. So let’s take a couple of secret day trips from Portland and discover this big city’s charm.
My day trips from Portland Oregon felt like an interplay of spunk and romance. As it straddles along the Willamette River, it’s got its pretty fine share of some of the loveliest bridges I’ve seen. Its cityscape’s character is enriched by these landmarks as they seem to brandish the city’s progressive port identity. Some are centuries-old like the Hawthorne Bridge (1910), Steel Bridge (1912), and Broadway Bridge (1913). These architectural and engineering masterpieces give it a feel of a gracious flow of ideas, people, and progress.
Portland is like a hectic city that still carries the peace and quiet of the areas surrounding it. Okay, I cannot fully and eloquently describe it and I’m good with food and eating so let me try it another way… Think a large modern kitchen that’s well-equipped so you could quickly whip up a hearty soup. One slurp and you instantly feel the vibe of a countryside cottage kitchen. Definitely modern with all the new technology but its spirit emits a certain kind of laidback warmth. There! Spot on.
(photo credit - thegodfreyrealestategroup.com)
After days of taking in some of Oregon’s wonders, I got myself ready to head back home. I got my fill of adventures and flavors I could almost imagine dreaming about all things Oregon in my sleep – nature trips, family day trips from Portland, meadowfoam blossom, meadowfoam honey mead, meadowfoam honey health benefits (still can’t get enough of that s’mores with honey treat), romantic bridges, wildflowers, the wilderness, the city, and everything in between.
But before I sign off, let me emphasize a few things.
One. To fully enjoy that s’mores recipe like I did, use pure raw meadowfoam honey. It seems Oregon Meadowfoam Raw Honey was what made it extra special. And the fact that I was in Oregon! In a camp! It couldn’t get any sweeter than that.
Two. Be ready for anything. Get a mix of all kinds of adventure you can possibly have – from the relaxing to the exhilarating and you won’t feel sorry you missed out. You’ll discover new things to love and learn.
Three. Next time you crave for an outdoor adventure, heed the call of the West Coast and savor all it has to offer. Which, by the way, are some of the best this side of the world.
Oregon plus meadowfoam honey experience plus scenery-laden adventures are like the ingredients that make a lovely, decadent dessert. Something I don’t mind dreaming about and experiencing again and again.
Well then I shall catch up with you next time for another adventure and honey recipe to share. For now, let me head to the kitchen and whip up something delightful. Perhaps s’mores on honey graham crackers again? YES!
Okay I'm being hyperbolic here as you can of course try their fresh catch fish bounty if you're not a lobster kind of guy. That said, let's get back to lobster - the star of the Maine show (pun intended) and I'm treating you here to a front-row seat. And of course, if you know me, you're almost certain that that trip was a good mix of lobster, honey, and adventure hunt! Superfly fishing charters + road trip + farmer's market + seaside grill against the backdrop of endless cliffs, lakes, rocky coastlines, and the woods made it one of my favorite food vacations ever. One blog later, I still can't stop talking about it! So on to the next paragraph lest I talk on and on.
As promised in my previous blog, I'm following up my Bath Maine trip story with this awesome garlic butter lobster tail recipe with a dash of honey of course to kick up the flavor. For this particular recipe from @overthefirecooking, I suggest you use a light honey in order not to overpower the flavor of the seafood and butter but simply complement it to highlight the taste even better. My best pick for lobster tail recipes like this would be either single-pollen honey (monofloral) or orange blossom honey. Both work best in bringing out the flavors of those meaty crustaceans for a restaurant style, decadent meal. Lobster is sumptuous no matter what. It's like a fusion of the goodness of prawns and steak that leaves you craving for more. And lobster tail is like a cult delicacy especially for seafood fans. It's definitely not what you'd want if you are looking for a quick grab and go kind of meal Instead this one adds that fancy and festive feel to an otherwise casual dinner. Got an occasion to celebrate? Toss a few lobsters on the grill and slather it with some honey, Cajun, ginger, garlic or any herbs you like and your taste buds will be rhapsodizing thereafter! So, without much let's get to this recipe that had me raving.
Ingredients: Lobster: 5-6 Lobster Tails Salt Pepper Olive oil Butter Sauce: 1.5 tbsp of Cajun Blackening from @spiceology 4 tbsp of butter a tbsp of garlic or even a few pods of garlic grated into the butter 2 tbsp of honey 1 lemon juicedGrill the lobsters over fire for about 3 minutes per side and then baste them in the sweet and spicy butter sauce made with Cajun Blackening Rub from @spiceology. You can also use this recipe with chicken or pork.
Procedure: Once the lobster tails are cracked, carefully fold the shell back so that both sides of meat show. Marinate with olive oil, salt, and pepper, Start grilling for 3 minutes on each side Baste with the sauce
Other Variations:
Shrimp or Salmon: Same ingredients and process. Cook shrimps for a couple of minutes until done (about 3-4 minutes for shrimp and 2-3 minutes per side on salmon) then drizzle with butter sauce.
Chicken or Pork: Same ingredients. Cook chicken to 165F internal and pork to 145F internal and glaze with butter sauce right before taking them off grill.
Dig in and devour!
As you're savoring every bit of this lobster meal, I bet it's hard to imagine that this gourmet seafood, once upon a time, way way back before you and I were even born, was actually considered the poor man's chicken. Crazy right? Here's a little trivia: In the mid-1800s, lobsters were plentiful as they easily piled up ashore. As is with everything that's in plenty, they were considered common and unsavory and so became the staple food of the poor, the slaves, and the prisoners of that era. They were even used as fish bait. Imagine, people grudgingly ate lobsters for sustenance! (Somebody please time transport me to that period even if for just a day and I'll consume and hoard as much lobsters as I could get my hands on.)
Then came train transport and canned food. And the poor man's meal slowly became a delicacy among tourists and gained a following among discriminating diners especially in Boston and New York. It eventually got 're-branded' as an epicurean delicacy. Demands from affluent diners saw this once humble bug (yes I got it right) going up the echelons of fine dining. Centuries later, we are enshrining them as God's gift from the sea. Grilling them for parties and blogging about them. And that's actually what these tasty guys truly deserve.
(For more facts about these well-loved crustaceans, click here.) They have even made me love Hey Honey and my honey hunting excursions even more because lobster and honey is a perfect marriage of flavors. And Bath Maine was just the right venue for rediscovering that.I'm glad I got to share with you that fun food holiday in my previous blog.
There are many ways to cook lobster tails. You can have it baked, boiled, steamed or broiled, but I'll always love it grilled! The juices drippings, the smoke, the open fire, the aroma. And especially when had by the sea, you know, with waves breaking white, windswept beach, the earthy-mineral scent of jagged cliffs. Just perfect.
If like me, you're also wondering how the early settlers cooked their lobsters back in those days, I recently read somewhere that while the methods have pretty much evolved over time, the lobsters' distinctive and rich flavors have not changed much. Native Americans prepared them by covering them in seaweed and baking them over hot rocks. According to tradition, this cooking method inspired the classic New England clambake. I could imagine their lobster recipes being a combination of nature-inspired and culture-inspired cooking.While we love cooking lobster tails in butter for its creamy appeal, we can learn a technique or two from them on how to grill lobster tails with spunk and a whole lot of character.
If you love this honey with garlic butter lobster tail recipe shared, it's time you search for fresh and quality ingredients you can store up in your pantry for those days when your cravings just can't wait. Grilling lobsters in your backyard can be just as enjoyable as seaside grilling in Maine as long as you have all that you need to create a fancy-looking but actually very straightforward lobster meal. Frozen lobsters are fine if that's all you can get but pick the right honey ('love to help you pick the right kind for your recipe at Hey Honey), herbs, and seasonings for that perfect, hot-off-the-grill lobster experience you can share with your loved ones.
The internet does not have a shortage of creamy lobster butter sauce recipes whether grilled or baked and you can put your own touch to them by adding the herbs you love, creating your own seasonings, and plating the lobsters your own way so you can personalize those recipes as your own. They may look intimidating at first but believe me, a few tutorials and tips could easily turn you into a lobster whisperer (well, maybe not but you get the drift!).
Lobsters are always a showstopper on every occasion. When I go to parties and see them served on a huge platter my eyes instantly light up like a kid in candy land. And with my love for honey and sea bounty I got to search and experience lobsters right there in their own backyard so to speak!
Lobsters are easily available across the country but if you do have a chance to go right up to Maine, then do so. Lobster lovers, hikers, hunters, waterside wanderers, and nature thrill and solace seekers will find it worth the trip. My honey hunting journey that brought me there is just the sweetest thing about my job. And I'm not trading it for anything. Hey Honey has become, quite literally, the buzz that has flown me to sweet spots, discovering places, people, and palates.
Speaking of honey, this versatile product of nature can easily add flavor to a variety of recipes. Picking the right kind and pairing it with the right ingredients can result in healthy and hearty meals in a breeze. That's why I don't ever get tired of scouring cities, coasts, and the countryside to search for the best they've got because the honey in my pantry goes a long way in jazzing up even the most lowly dishes.
Well, I'm still not sure where my appetite for adventure is gonna take me next. But I'm hoping to get my restless feet to another place where food and the scenery pulsate with flavors and excitement. Where I get to know their history, taste their local fare, meet some awesome people, and share stories about lobsters, and honey, and feasts, and the 1800's, and my hive! Until next time!
]]>We'll start of just a bit outside of Bath, in the town of the bustling hub-bub of Portland. It is about 1 hour 45 min south on Interstate 295 and Route 1. You are going to pay a visit to a little store called The Honey Exchange.
This shop is not dissimilar from Hey Honey. The sell an assortment of single pollen honey from all over the world. When you swing into this shop, you are going to ask for the 'Varietal' offerings. It is a pretty solid selection to choose from. Toyon from California, Mesquite from Texas, or Sourwood from Georgia - just to name a few. Since the second part of this adventure involves procuring and grilling lobster/, I will make my pairing suggestion now. Outside of lobster (which you will need to buy), you will most likely be catching stripped bass, bluefish, cod, or mackerel. Since the flavor is in the fish, butter and seasoning, you do not want a strongly flavored honey - it will compete with the fish. You want something light, that compliments the butter and delicately sweetens the fish without complicating it (in my humble opinion). My suggestion is Floridian Orange Blossom. Very light honey, not overpowering and it has the most frequent pairings with butter of all the different honeys I have experienced. You can pick up Maine Blueberry honey if you really want to have a full-on authentic Maine experience, but honestly, I don't think it's the best pairing - just my opinion.
With honey in hand, jump on the expressway and head up to Bath (America's Shipyard). Don't worry, you are not going to the dry docks. Instead, you're going to seek out John Coppola, Captain and owner of Super Fly Charters (not gonna lie - I half selected this company based on the name alone).
Never been on a charter before? Don't worry about it. This guy loves beginners. Whats more, he grew up on the coast of central Maine and has fished all over the area - Striped Bass is his specialty. This part of the trip is for those of you that can not consume shellfish. I know you guys are out there. While I am told that lobster is de-lish, there is nothing like fresh caught fish. Trust me, I don't care what restaurant you've been to - nothing, and I mean nothing, compares to a fish you caught yourself that day.
What's next? Just one more stop and that's the Bath Farmer's Market (on Saturday, mind you - from 8:30 AM till noon). The market is located on the waterfront in downtown Bath. You are going to seek out the Pemaquid Lobster & Seafood stand. Why would you go on a food vacation through Maine and NOT get lobster? You're going to drop a few duckets and get yourself two of the biggest tails they have left. Get there early or they'll get cleaned out.
I will save the details for the grilled lobster recipe for another post and just give you the very broad strokes on this one. Take the lobster and go through your regular prep, soak the meat in melted butter and toss it on an open flame grill. Once you get it to the desired level of television-commercial quality charred, yank it off and IMMEDIATELY (can't stress it enough) pour two table spoon of honey over the meat. Next step, eat yourself stupid and slip into a 4 hour food coma. Good Night!
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Today I am giving you the short list of honey recipes that are turning the most heads when I mention them at the honey booth. To bee fair (hardy har har) you can make these whenever you like but they are made most often in the Summer. Since I am such a swell guy, I'll even give you my honey pairing suggestion (I would do that anyway).
Some of you way know, I also operate a hot dog & grilled sausage cart. Unfortunately I only grill sausage so I can't make this Summer staple for you but if YOU have a grill, trust me, you could bang this out faster than I could - AND you would have the freedom to tweak the recipe on demand (I have to stick to a specific recipe).
If you prefer to broil - broil on a foil-lined jelly-roll pan 8 to 10 inches from heat. Keep the meat on heat for approximately 20 minutes (or until done). Check and turn halfway through. Once complete, you kick up the flavor with this drizzle:
1/4 cup melted butter
1/2 cup honey (pineapple honey - if you fancy a Hawaiian flare)
1 tablespoon apple cider vinegar
Assembly:
Melt butter in a saucepan over low heat 5 minutes (you knew that) . Move to a sauce bowl, and allow to cool. Warm (do NOT 'cook') honey and vinegar in a saucepan over low heat, stirring often - just a few minutes. Once heated, whisk in browned butter. Baste or dip cooked chicken. Call me over for dinner - thanks for doing all the heavy lifting. I'll bring the jokes and cheap wine.
For those of you who are looking at this and saying,
"Jay, that's all well and good, but that recipe is just a lot of reading."
I say "Jesus, you're lazy."
I also say "Fine - here is a video (with some recipe variations):
As far as photographs go, this item is gorgeous. It's basically the Cheryl Ladd of honey dishes (shameless 70's reference there). Only difference really is that you actually have a shot with this one. Here is how you put it together:
Ingredients:
Baked Pancetta
Bartlett Pears
Crumbled Goat Cheese
Honey (if you feel like pairing one of my flavors with it, I would suggest the plum or lemon & ginger)
First, be selective with your Bartlett pear selection. Create slices with baked pancetta, crumbled goat cheese, and a drizzle of honey for an easy, salty-sweet appetizer recipe that tastes delicious and looks gorgeous. If you have an artistic streak, you could make this happen:
"Jay, again with the reading". I shouldn't bust your collective humps too hard. After all, if you are too lazy to read this, you're too lazy to cook it. That being said, I am a fairly giving kind of dude. I'll give you yet ANOTHER VIDEO to walk you through the process. Now, bare in mind that there are only so many hours in the day. In combination with bee keeping, bottling, steeping, marketing, sales, etc... I do not have the time left over to shoot and edit my own instructional videos.... yet. So, for now, you will need to bee (ha) content with the stylings of some other internet chefs who have their own variation of the recipe I am suggesting. Deal with it.
I told you 2 of these recipes were for the grill. Now buckle up - you are going to need a few things:
Ingredients
Soak wooden skewers in water for approximately 20 - 30 minutes. Stir together honey and spicy brown mustard. Toss shrimp with Caribbean jerk seasoning, Combine 2 Tbsp. olive oil, and 1/5 tsp. salt. Thread onto the skewers. Then thread squash slices, zucchini slices, and red bell pepper pieces, onto remaining skewers. Brush vegetable kabobs with 1 Tbsp. olive oil; sprinkle with salt and pepper to taste. Grill kabobs, covered with grill lid, over 325° to 350° heat. Grill vegetables 15 minutes or until tender, (don't forget to turn). The shrimp get grilled 2 minutes on each side (just until shrimp turn pink). Baste shrimp with honey mixture.
So now, I'll go 3 for 3. Check this vid out to give you the blow by blow. Just FYI, the banjo at the start of this video sucks - sorry.
And there you have it. Feel free to bring me some left overs. Snnoooooch!
]]>It is time to break out your finest linens, your fine China, and the silverware you keep under lock and key. Today we are going to look at on of Luxembourg's national treasure's - Miel - Marque Nationale du Grand-Duché de Luxembourg (A.K.A. Honey - National Brand of the Grand Duchy of Luxembourg). This treasure is in no way your run of the mill, off the shelf in isle 4 of Kroger honey. National Brand is actually protected under EU law. It also has PDO status - Protected Designation of Origin under Geographical indications & Traditional Specialties within the European Union.
What makes it so special? Well, a few things. The harvesting period runs from the beginning of Spring all the way until the end of Summer. To receive the designation of 'National Brand' it can not be adulterated in any way whatsoever - no additives, no introduced sugars, or additional or imported honey to the stock. Further - prolines, residues, or inhibins - no way - they can not be present. It is a multifloral honey made up of a rather unusual mixture - melilot greater bird's foot trefoil, meadowsweet, white clover, fruit trees, and dandelion pollen. Oh, it also must have a water content below 20%.
Where in the country do you find it? A number of bee keepers throughout Luxembourg are able to produce it but you can acquire it but I have chosen to highlight only one - 100% Luxemboug.
Located only 2 blocks from the banks of the Moselle, this shop specializes in food items that are produced within the country (obviously).
National Brand is not the only honey you can find here. You will be pleased to discover all manor of cheeses, sweets, wine, teas, and porcelain. A little touristy - probably. However, touristy for lovers of specialty foods - that is a label I can live with.
Why would I send you all the way to Northern Europe and not give you a recipe pairing for the indigenous honey there. I feel like you guys should know better of me. So here it is:
Luxembourg Salad
Like any recipe I put out there for you guys, make any alterations you like. This one is straight from Luxembourg. It is for those of you that want to create something that is reflective of a dish regularly created in that nation. Could you use an alternate honey - yes. Will is be an authentic experience - meh. Miel Marque is a specific flavor - a one of a kind. So I encourage you, especially if you take a visit to the Gibraltar of the North, to keep it true to the experience.
]]>Yea - This recipe is straight up - BANANAS! And there is not a single banana anywhere in it. And no, I have no beef with ice cream. In fact, I am one of it's biggest fans. In fact, it's pretty fitting that I'm doing this post in the middle of June! It's gettin' frickin' HOT! Can you get on your bike and head down to Baskin Robbin's? Yes! Will you be welcomed at your local Dairy Queen? Absolutely! If that is on your mind, this entry isn't for you!
This is a foodie blog for people who want to expend some elbow grease to make something out of this world - and let me tell you, today - I will not disappoint. Before we get started, let me give you a 'the what'.
Semifreddo is ) is a type of semi-frozen dessert. Main ingredients being egg yolks, sugar (or in this case - honey), and cream. Consistency - not dissimilar from that of frozen mousse. If we were in Spain the counterpart is called 'Semifrio' - but, I've only been to the airport in Spain. I spent 2 weeks in Italy so we are going with 'Semifreddo'. You may have heard it referred to as ice-cream cake. This is full-on WRONG. If you ever hear someone referring to Semifreddo as such I advise you to cut that person completely out of your life. True ice-cream cake has layers of cake and ice-cream. Details people, they matter.
8 oz heavy cream
1 teaspoon vanilla extract
1/4 teaspoon rose water
4 large eggs
4 1/2 oz raspberry honey
1/4 + 1/8 teaspoon diamond crystal salt, use about half as much by volume or the same weight.
Now, bare in mind, this recipe is EASY to modify - just swap out the fruit and use a different flavored honey and utilize a different extract and BANG! - completely different flavored dessert. Hazelnut, chocolate, peach, strawberry, etc. take your pick.
Get Set True Believers: Line a 9 x 5 inch loaf pan with either parchment or plastic wrap. You want both the bottom and sides to be completely covered. Honestly, plastic works the best but the chances are high that you will end up with wrinkled appearance to the dessert once you have completed everything. Using parchment takes a chunk more effort but this is definitely the choice if you are going for a photogenic semifreddo that will make the cover of 'Ice Cream Monthly' (that is not a real magazine).
Then prep a hot water bath in a large Dutch oven with a thick ring of crumpled tin foil inside. Make sure the foil is high enough to reach over the water line. You can always use a ceramic or glass mixing bowl instead, assuming your standing mixer has a metal foot. In that instance, you don't need the tin foil ring.
Combine cream, vanilla, and rose water in the stand mixer and whip until until it is stiff. Just be sure to keep watching it - this can happen faster than you think. Transfer this to another bow/plate. Then immediately refrigerate until needed. Rinse and wipe down the mixer - you will need it again before too long.
(I know these are ornate - Semifreddo is a dessert that will be reflective of the work you put into it).
Combine eggs, honey, and salt in the mixing bowl. Use a flexible spatula to combine and place over the prepared water bath so the bowl doesn't come into contact with the water and adjust the heat to maintain a light simmer.
Cook, stir and scrap regularly with flexible spatula until 165 degrees - around 10 minutes in a stainless steel bowl. If it is taking to long, CRANK THE HEAT UP. Once at 165, transfer to the mixer with a whisk attachment - whip at high speed until the eggs are foamy (they should QUADRUPLE in size. It should look like soft serve ice cream (around 5 - 10 minutes). Also, the bowl will be cool to the touch.
Gently (and by hand), work in the whipped cream. Once it is smooth, add the remainder, whisk briefly if need be. Then fold in with a flexible spatula until combined together. Scrap into the prepared loaf pan, cover tightly, and then freeze until firm enough to slice.
Be sure to use a platter large enough to accommodate the loaf in the freezer. Invert the semifreddo onto the platter using the parchment/plastic wrap to pull it free. Leave the dessert covered and return to the freezer until it is time to eat. When ready, pull the plastic/parchment off and coat with fruit, nuts, sauces, etc. - go crazy (or bananas). Slice, serve and devour - obviously.
Want another prep option? Here is a video tutorial to make a chocolate/Nutella option:
For this one, I would suggest either the hazelnut or the chocolate honey option in the ingredients.
Happy gorging.
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Licorice Honey? Ok, you got me - I had to do a blog post about this because it sounded like 6 different degrees of crazy. However, before you start slinging your opinions around, everyone is different. I say it at the booth all the time - just like the nuances that exist in people, so is there the same degree of variety among taste buds. Travel to the Middle East, France, or Eastern Europe and you will discover a strong appreciation for savory foods, pronounced and bitter flavors. I can tell you based on my experience selling honey to people from around the globe - Americans are viewed as a culture that likes their food on the sweeter side.
Licorice honey can either be blended (steeped) with anise OR it can be harvested when the bees pull pollen from anise plants. As hard as I tried, I have been unable to pull any data on how the Apiaz Ltd products (the honey line is Balli) are specifically produced. If you are fluent in Azerbiajini, Turkish, or Russian, you can read in more detail about the specific honeys here. (Sorry - no auto-English translation on their site)
I can tell you that Licorice and Meadow honey are two of their flagship products. Another that caught my eye was walnut infused honey known as Balli Qozlu. This is a full-on saturation consisting of a mason jar filled with shelled walnuts. Honey is then added to remove all the air - very popular snack/dessert throughout the Middle East.
While you can order the Balli honey online, you really need to live somewhere in the Caspian Sea region to get it shipped to you (unless you are buying a shipping container full - then that is another matter). For the regular consumer (for whom I write), if you can not find Balli products at your neighborhood Middle Eastern Market - you are not necessarily S.O.L. You can always ask the shop owner if they can get it from their distributors. You will be surprised how far a polite request with a smile can get you. If not, looks like you are going to need to grab a flight to Azerbaijan. You can find this honey all over town. However, I am going to suggest you travel to this market - at 9R8P+MR Baku, Azerbaijan. This is a small, stone-walled street side market flanked by smaller garment and rug dealers in the adjacent doorways.
This place is a straight-up, old world delight. No other way to say it. From the stone building that houses this treasure to the photogenic packaging, and the ever fluctuating color variation you'll experience through the prism of their monofloral honey collection, this little shop hit the mark in a huge way. In my humble (not-really) opinion, it is a perfect blend of high-end food retail and old-world, Middle Eastern Bazaar shopping.
Need another excuse to check out 'The City of Winds'? I tripped across this YouTube V-Logging couple, Kara & Nate, who had one day to spend in Baku. I think their video captures the city vibe better than my words. Check it out:
For the uninitiated, Azerbaijan is not only the seat of secular politics in the Caucasus (and about a million oil derricks). Azerbaijanis were also occupied by the Soviets for a while but I won't get into that for two reasons - 1- I am in no way qualified to teach Middle Eastern history and 2-this blog is about honey, travel and food adventures - not the Treaty of Gulistan. And with that, I segue - my homies from the Absheron Peninsula have their food game dialed in. The historical center of Baku has a turbulent past. One could start the story when it became the Persian capital, transition to its oil boom to the Soviet occupation (but again, that's very academic). If you look at the old city, it is a maze of alleys, historic buildings and mosques. There are even shadows of ancient fortification - smash cut - Maiden Tower & Palace of the Shirvanshahs (both listed among UNESCO's World Heritage Sites - La Dee Dah). That's it - that the extent of the history lesson. Now, on to lunch (or dinner, depending on when your plane lands).
There is no way I have the time or energy to give you a full run down of the best watering holes. So, I'll zero in on one that has the best reviewed, honey based dessert: CafeCity Wine.
It is unusual that I fawn over anyone's website but the owners should pay their photographer their weight in gold. This place is a wine taster's paradise. Sure, you could make dinner plans here but I have a better idea. Pick another place and make CafeCity your after dinner dessert & digestif destination. CafeCity is the place you go to for that 'satisfied-after-a-full-meal' afterglow to commiserate with your significant other, enjoy a glass (pardon me, a bottle) of wine and share a dessert.
And speaking of dessert, in keeping with the standards of my blog, I am going to steer you towards CafeCity WIne's honey cake or Medovik. Honey Cake is a layer cake, that is Slavic in origin. You will find it all over countries once occupied by the former Soviet Union. Key ingredients are honey and sour cream (smetana) or condensed milk. Just be advised, if they are making it fresh, it has a lengthy prep time. Why? Layers of sponge cake, cream filling, nut garnish. The thin layers harden shortly after removed from the oven. The moisture of the filling softens the layers as time passes - much like Tiramisu.There are umpteen different recipes variations but, honey is ingredient #1. Order some (then overnight ship me a slice).
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While internet dating may be all the rage, there is simply no replacement for breaking bread with another person. Guys and girls, I don't care what new feature they put on Tweetface, or Chatster, Instasnap, or any of the other social media aps that you are trying to use as a shortcut getting to know a member of the opposite sex. No tool on your smartphone is going to replace the actual heavy lifting of getting to know what a person is all about by breaking bread with them.
Now I know you kids out there might not really into the complexity of cooking - at the on-set. Still, I have to tell you, complexity brings out flavor - especially with this recipe. So stick with it.
Why do I mention customization? Because, like with most pasta dishes, you can switch out all the veggies and/or meat to taste. Some prefer an Alfredo sauce, some like spinach, whereas some want oysters or shrimp as opposed to beef. (However, if you want to do shell fish or muscles, be sure to consult another recipe to prepare/saute these items prior to adding them to the pasta). I can not eat shellfish but boy, if I could... In fact here is a recipe for garlic butter shrimp that sounds awesome and would go great with this pasta.
Now since this pasta calls for the use of chili powder and pepper jack cheese, I am going to recommend my chili pepper honey be used in the ingredients. You can always go regular is the spice is too much.
Heat oil in your skillet. Toss in the onion, green pepper, garlic, and ground beef. Brown lightly, stir it consistently to allow it to heat evenly. Drain off the excess oil. Pour in honey, salt and chili powder and blend well. Add the noodles, tomatoes and cheese; cover. Bring the contents to a slow boil, then turn heat to low. Continue cooking for about 30 minutes or until the noodles become tender. This will yield approximately six servings.
]]>Normally, I would not promote the likes of a large, corporate honey producer. However, in life, there are always exceptions. Such is the case today with AGLH S.A. - Unless you grew up in South America, specifically Argentina, I would not expect you to have heard of this group. They are a producer of premium honey products - much like your's truly (but much larger). As an organization, they have established management controls over beehives, collecting of the honey, and the filtration processes straight through to the bottling and labeling process. Their mission is to offer a product who's quality exceeds the expectation of their customers.
Not even sure how I tripped across their honey. What I can tell you is that their package design snapped my attention right quick. That's the thing about having an operating budget of several million dollars - you can afford first rate aesthetics.
Now to a conversation about the product. Of all the products that Estancia Las Quinas produces, their Lemon Honey caught my eye. Not sure if you know this but Argentina is the world's premier producer/exporter of lemons. As such, it is known for having first rate quality lemons and associated lemon products.
Tucumán specifically has the largest lemon plantation area in the world. This is because the area is mostly comprised of valleys and subtropical forests.
I have absolutely no trouble admitting that I like the good life. That does not make me a snob - mostly because I think you should live it as well. It is not that difficult (or as expensive) as you might think. In keeping with my regular honey recommendation from a distant and exotic land, I have a recommendation for an outing paired with lunch. This outing includes a picnic. Tea and assorted food items are included but bring along a small jar of the Estancia Las Quinas Lemon Blossom. After all, if you are in Argentina, you might as well have an authentic foodie experience.
So, to begin, my suggestion is for a private tour by vintage car of the Tucuman Mountains. "Jay, that sounds overly specific. Are you sure such a thing even exists"? That would be a hard 'Yes' - because I know you can't likely navigate Argentina on your own. Antique Tour Experience is set up for exactly this mission. You get the privilege of experiencing all of Tucumán’s natural splendor on a private half-day tour. Why 'Vintage' - because you will be relaxing in the back of a vintage Ford A Phaeton. Listen up Playboy and Playgirls - you don't need to have Grant Cardone's billfold to enjoy this escapade. The day trip is under $100 bucks. You want more? Good Lord you're greedy! That's cool - how about a personal chauffeur who doubles as a personal guide? Good, because you're getting that too.
(Photo credit - travelocity)
You no doubt expect to discover the picturesque scenery of the region and travel through indigenous villages like Villa Nougués and San Javier. (Yes - it's included). How about a guided tour of Yerba Buena, along with its Urquiza Plaza housed there-in (I have read several articles on this city and the same adjective keeps coming up to describe it - 'opulent'. The conclusion to your day is topped off with a glass of sparkling wine.
Incahuasi Volcano (photo credit - Flicr blog)
Christ Bendicente San Javier (photo credit - Pixabay)
Your day trip includes tea/picnic service as well. THAT is why you need to bring the honey. Naturally, the lemon blossom pairs with any tea Antique Tour provides but it is also a perfect fir for a raspberry scone so be sure to pick a few up at the local bakery prior to departure.
Viaja bien, mis amigos.
]]>Before you say anything, let's not make the assumption that just we are taking meat out of the equation that any nunce can make a 4-star vegetarian dish. I am not a vegetarian but I can vouch for the veg - readers out there that they do not live exclusively on salads. There are lots of green, sans-flesh options that still involve heat, steam and a level of flavor that a quarter pound of iceberg lettuce & Hidden Valley Ranch will never be able to deliver on. Today, I am going to give you one of them.
For the carnivors out there, quit your bellyaching - it's one recipe. I'll be back to giving you guys mind-blowing honey ideas that DO involve dead, burned pig soon enough. Besides, I'm here to tell you, moderation is actually a good thing for you, Mr. PhillyCheeseSteakForBreakfast Johnson. You could probably use some fiber to blow out the lines.
Now, everyone knows that Chop Suey was invented in China. We klnow this because you believe everything you read - WRONG!!!!! It was actually whipped up by the executive chef of one Li Hongzhang, a Chinese diplomat living in New York City (why?? - because Chinese diplomats are limited in the volume of geo-political moving and shaking they can get done in Billings, Montana - I didn't make it that way - that's just how it is). Li was hosting some American guests and was not sure they could handle traditional Chinese fare, so he deligated to his chef, "You figure it out".
There are a lot of different variations to this origin story. One involves a load of drunk miners during the Gold Ruch filing into a couple different (Asian American) resturaunts right at closing time. The owners not having the energy to make something off the menu, just mixed up the scraps and fed the harty spelunkers of cooked noodles, veges and pork and called it Chop Suey.
I'm not a historian - pick the story you like. Now on to the honey based recipe.
1 lg. onion
1 cup sliced celery
1/2 lb sliced mushrooms
2 tbsp. oil
6 cup bean sprouts - washed, drained
1/4 cup vegetable broth
1 green pepper, chopped
2 tbsp. chilli pepper honey
2 tbsp. soy sauce
salt to taste
Cook onion, celery and mushrooms in oil in large wok (be sure you have vinegar to clean it - you will ruin it otherwise). Add bean sprouts and broth. Cook and toss until bean sprouts are tender or crisp (if you like it a wee-bit burned). Don't allow your veges to get soft. (who wants that?) Toss in the green pepper - let those blacken and soften just a bit.
Here is the fun part! Add the hot pepper honey, soy sauce and salt, heat for 1 minute. Serve with brown rice - keep it healthy sucka!
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There is no other way to say it - these things suck. As if my fellow beekeepers did not have enough to deal with - mites, Veroa virus, hive beatles, bears, rodents, wax moths, collony collapse disorder (CCD), there is a new argessor on the block not only decimating our colonies to the tune of 20,000 bees in a 3 hour cycle, but ALSO taking on all human comers with a sting so powerful it rivals that of a Bullet Ant or Tarantula Hawk. Enter the Asian (Japanese) Giant Hornet (Vespa mandarinia).
(photo credit - Wholesale Insects)
Looks like thes winged horror movies stowed away on a container ship (presumably) and then made their way into the interior of Washington State.
The insects, about the size of an adult thumb, decapitate the bees and take over their hives.
Conrad Bérubé, a beekeeper and entomologist, has been stung by them.
“It was like having red-hot thumbtacks being driven into my flesh,” Bérubé told the New York Times.
This poor fool got zapped SEVEN times! Don't ask me how he's still walkin' around. Per his interview with the New York Times, 'the stingers went through my bee suit and thick sweatpants!'
Ladies and gentlemen, this is the day we have all feared - agressive insects have figured out how to use firearms.
If the does is high enough, the venom of Vespa mandarinia can be fatal to a person humans. These little bastards kill an average of 50 people a year in Japan. Japan also seems to be the birthplace of that wicked-metal handle they hold claim to - the Murder Hornet. Just to spread their 'tough as nails, I don't take no shit, look at me cross-eyed and I will cap you rep, it also goes by: Japanese giant hornet, the yak-killer hornet, and Suzumebachi or sparrow wasp. (all villians have multiple nic-names.)
Remember when Arnie tore through that police station and took out 30 cops in like 4 minutes? Please - ROOKIE NUMBERS! Thirty of these roided-up matchbox-sized death machines can rip though a hive of 30,000 bees in 3 hours. That's 333 bees every hour for 1 wasp! Even Michael Jordan in his BEST years with the Bulls wasn't putting up those numbers!
Thus far, these bugs have been discovered in Washington State. Further, the WA Department of Agriculture verified 4 seperate reports of these things last year. They popped up near Bellingham & Blaine. For you folks that don't live in the area, that's the upper northwest corner of the state.
That's it, you say? Nope. Earlier last year, over in Canada (ay'), they poked their round heads with vice-like mandibles out of hiding in a couple of spots in BC - per WSDA.
Washington Beekeepers are straight up studs (and studettes). Per the NY Times they have set more than 60 traps to try to catch a queen as they emerge from their dens (they live underground of course - F%#$ing cowards), Everett Herald supplied this intel to the Times. Whatcom County, which surrounds Blaine and Bellingham, seems to be the epicenter.
They are using experimental traps, made of sticky cardboard which are then attached to trees. The plan is to snag the hornets when they are lured to the trees' sap. When hives are located, they are doused with CO2, which freezes and suffocates these little scumbags. Fitting end if you ask me.
The hornets are active from July to October. Rest assured, more people will be asked to help trap worker hornets using large plastic bottles baited with orange juice and rice cooking wine. The bottles are then hung in trees.
In the fall, the hornets enter the slaughter and occupation phase when they organize mass attacks on bee hives. How to they do this? So glad you asked?Two to 50 hornets participate in the attack - like a high school bully with his droogies. They can spend hours chomping the heads off bees. So, yea, bee bodies pile up by the thousands. I believe they call that a genocide.
Per Japanese researchers, each hornet killed a bee every 14 seconds. They work it like a de-assembly line.
The hornet invaders feast on the bee brood - eggs, larvae and pupae for days or weeks. (Once again, I hate these things).
Per Todd Murray - “As a new species entering our state, this isthe first drop in the bucket,”. My man Todd is a Washington State University Extension entomologist and invasive species specialist. He added that once an invasive species is established, it makes permanent changes to local crops and ecologies.
“Just like that, it’s forever different,” Murray said. “We need to teach people how to recognize and identify this hornet while populations are small, so that we can eradicate it while we still have a chance.”
Just in case you want to know how they tackle the problem in China, check this out:
How to Ward Off A Giant Hornet Attack
If you live in Washington state and think you've seen an Asian giant hornet — or the evidence of a hornet attack — the WSDA says you should report it right away. You can use this the Hornet Watch Report Form, call 1-800-443-6684 or email PestProgram@agr.wa.gov.
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Lucky for you, I am willing to give you some guidance.
Here is a recipe for roasted pork with ginger. Oh, by the way, plum honey also works with this. Why? - because plum is a stone fruit - and stone fruits tend to pair with pork. Try this on for size:
1 - 3 lb. pork loin
1 tsp. Kitchen Bouquet
1 tsp. Dragon Fruit Ginger honey (alternatively Lemon Ginger honey)
1 tsp. honey
2 tsp. ginger
1 lg. onion, sliced
Place pork loin in a pan - preferrably shallow - fat side up. Bland Kitchen Bouquet, salt, and ginger. Brush on pork. Bake at 350 degrees for 60 minutes. Place onion slices over top. Bake for about 50 minutes longer (or until you feel the meat has achieved your desired level ot searing.
Once you have removed the roast, apply either honey to the center of the loin and brush on. The heat will melt any crystallization. Alternatively, you can try a plum flavored honey as mentioned earlier, if ginger is not your thing. Serve with a side of cut red skin potatos and asparagus spears.
]]>Creeping Phlox will bloom during mid spring - you may see it utilized often as an edging plant for gardens. Garden phlox shows it's bloom closer to July. This variety seems to be the more poppular of the two for pollinator gardens (that includes butterflies), You may also see it show up as a shrub in gardens of other perrenials. The blooms of either variety are very fragrant. Both Garden phlox and Creeping phlox produce fragrant blooms.
Spring or Fall - both good times for planting Phlox. They should be planted immediately once the plant is acquired.
Light: Regardless of the variety, both types like full sun. The upright phlox can appreciate afternoon shade. You will see this tendency more frequently in southern states like the Carolinas, Georgia, Alabama, and Florida.
The Dirt: Phlox can handle most garden soils, but the soil that has adequate soil drainage is best. If you are rooted in the Northern Midwest, spring snow can drain off slowly. In this instance, the dormant roots are at risk for rotting is the soil remains damp/saturated with moisture. When this happens, just put down peat moss/compost. This will improve drainage and create more favorable growing conditions.
Mind the Gap: The ideal spacing for each Phlox plant os between 18 - 20 inches apart for Garden phlox. Creeping phlox on the other hand should be planted about 2 feet apart. You want to avoid giving rise to mildew so allowing for air circulation is of prime concern. As of this writing, you will find most of the Phlox out there is bred to resist mildew but hey, best practices are best practices.
Both varieties will gradually join together to form one big block of phlox. The Creeping variety will eventually form what can best be described as a 'carpet'.
If You Are Planting in Phlox in Autumn: You can keep your plants on your deck for a few days until planting is convenient, but don’t let the roots dry out and be sure to plant a few weeks before your first frost arrives.
Phlox in Spring: Should you get this plant in the Spring, you will most likely receive it in a container. Be sure to keep the container moist - at least until the frost is off the ground and in proper condition to receive plants. This is important for obvious reasons but remember, once the frost and snow is going, the easier the ground will be to manipulate. Frozen dirt is no one's friend.
I will do more one Phlox planting in another post. I should point out that I do not sell this particular flower. However, if you are looking for alternatives in seed form, you may consider Chrysanthemums or Lupins.
More on the how-tos of growing throughout the season in the next post
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Part of the reason why I jumped at this salad is I've never heard (or experienced) salad with jam in it. OK - to you pros out there - this might be old hat to you, but to Yours Truly, it was a game changer.
As a nation, we are still dealing with the Covid-19 problem. Salads are an outstanding way for you to build your immune system and take responsibility of your own well being. P.S. you can put this one together for around $8.00 and it will cover you for multiple lunches.
Peel grapefruits and oranges, section them (smaller chunks, so you can get at them with a fork as well as the rest of the salad). Then, peel and slice avocados lengthwise. Alternate grapefruit and orange sections with avocado slices on lettuce. Combine remaining ingredients, mix well. Dressing over salad (you knew that part). This will kick out about 6 servings.
Easy - yea, I know. Making a salad isn't rocket science. Never said it was going to be. Grapefruit not your thing? Want to more pretty pictures to look at to give you alternative ideas? Sure - I'm a fun guy - I'll play along. See if these get your creative juices flowing.
(photo credit dinneratthezoo.com)
Switch it up with pomegranate and kiwi. This one will give you a notably extra bite with a first rate crunch,
(photo credit No Spoon Necessary)
Onions, cucumbers, and walnut? I'll turn this one on it's head - how about pine nuts or - get ready for this - CORN NUTS. Super crunchy. Only lacking protein. Make this a side to a marinated and grilled elk. That combination guarantees you don't need to eat anything else.
(photo credit Two Purple Figs)
Peanuts - awesome protein source. Mandarin oranges - sweet, no tartness (again, if you're not a grapefruit fan) and lots of vitamin C.
Feel feel to forward photos of your creations. I'll give you a shout out.
Stay healthy friends.
]]>There are some out there that will advocate that you go Au Natural with your ingredients. I am going to give you 2 options as each has it's pros and cons.
- 1 pound bar beeswax
- Mineral oil OR Olive oil (these are the two options - differences to be detailed shortly), 3 cups either option
- 25 to 30 drops of Vitamin E oil or Grapefruit Seed Extract (use with olive oil option only
- Essential oil for scent (optional) Lemon, lavender, peppermint
Want some pictures as examples - here you go:
Again, the natural option is to combine beeswax with olive oil. Just so you are aware the portions for either set of instructions is the same.
Option 1
Fill a sauce pan half way with water. This is going to function as a double boiler. Use a hammer and chisel to break off a few chunks of bees wax and place into a Pyrex measuring cup and place in the pot of water. Turn the heat on medium and heat until wax is completely melted. Add the appropriate amount of wax until you reach 2/3 cup. Stir intermittently until all the chunks have melted.
Remove from heat and add olive oil to melted bees wax. Continue to stir. You can reintroduce the combination to the double boiler to help both components bind. Then add the vitamin E and essential oils and stir. Olive oil, like most natural oils, will eventually go rancid (the CON with this option). Vitamin E is an antioxidant and will arrest that process which will keep your polish fresh smelling like freshly harvested bees wax. You can use the essential oil of your choice if you prefer a different scent. The bees wax smell will give way to the essential oil you choose (the PRO) - they are very concentrated.
Option 2
The preparation is the same. Be very careful - mineral oil is extremely flammable. Combine the wax and oil away from the stove - and make certain the burner is OFF. This option, while it does produce a beautiful finish (the PRO), does tend to dry out relatively quickly, leaving you with a block of bees wax that smells like mineral oil (the CON). If you do go this route, be sure to put the polish in a seal-able tin or canning jar.
Use a Scotch-Brite reusable towel to work the polish into the wood surface (cutting board, wooden bowl, table, etc). Use a shop towel to buff out the excess polish.
]]>Abeille Soleil (translated 'Bee Sun')
Abeille Soleil is a small family run honey producer. At it's inception (1989), it was helmed by Daniel - the grandfather. After a few years had rolled by, Daniel's son-in-law Fred and Daniel's daughter Sandrine assumed control and a more active role. Ludivine and Aurélien are Daniel's grandchildren and the defacto inheritors the apiary.
Before long Daniel took on the moniker of "shepherd of bees".
Their shop is a cornucopia of honey and honey based products:
*pollen
*royal jelly
*confectionery
They round it out with a gift section with non-everyday unique fixtures like honey vinegar, an array of soaps with southern French scents.
Of course I'll tell you about the honey - just bare in mind, they have quite an assortment:
Lavender
Eucalyptus
Orange Blossom
Lemon Blossom
Acacia
Linden
Oak
Forest
Tyme
Rosemary
Garrigue
Chestnut
Mountain
Basses Alpes Flower
Wildflower
Mandarin Tree
How's that for a list!? Have I painted a picture of stunning variety? If so, and you have a few Euros burning a hole in your pocket, head over to their web store and try a few. Guess what?!?! - Shipping to the USA is an option in their shopping cart. Shipping is going to make an impact but a number of these floral types are difficult to come by stateside. A little added info I picked up from another blog - Fred offers an 11% discount (excluding shipping costs) on all of your order with the code COCO and there USED TO BE free shipping from € 60 + of purchases (mainland France, Corsica and Monaco) . As of this writing, I am not certain if that offer is still on the table but it does not hurt to ask at time of order.
Now, as far as food pairings go - I am going to talk just a bit about Lavender Honey, simply because France is the heart of premier Lavender flower (and Lavender honey) production - the world over. This image alone should make you begin your French countryside vacation planning and push you to get on the United website and book your ticket. (photo credit WallpaperBoat.com)
Lavender honey can come from the 39 species of Lavender. Of all the types that are grown throughout France, the two most dominant crops are True Lavender and Spike Lavender. Lavandin, is a third and a variant/hybrid of these two. These flowers provide the bulk floral source for most Lavender honey. The dynamic components of the honey will vary. This is a function of the changing concentrations of each of the species - within each new batch of honey. This is best detected by aroma. Camphor notes also play a part.
To describe it- flowery, pleasant, (though both descriptors are a bit overused) well balanced and rounded with a soft, not overbearing floral component. More often than not, the taste is best described as 'right in the middle'. On more than one occasion, I have experienced the taste 'amplify' it's sweetness the longer it sits on the tongue and approaches the finish. There are occasions that you will experience somewhat sour notes. The color will oscillate between light white to very delicate amber. Lavender honey may have some salty tones, especially in the event the lavender grows adjacent to honeydew. Very low acidity with negligible bitterness and a fine texture (normal degree of crystallization).
How would I use it?
Cheese - cheese - cheese!!!! I am going to suggest you set off on a good old fashioned picnic. After making your selection from Abeille Soleil, grab a cab and head into the heart of Manosque and seek out a cheese shop named 'Aux plaisirs des mets par loufromagiou'. Have a quick look here and you will know it on site:
The proprietor is a fellow named Denis, nicknamed "lou fromagiou". Have him point you in the way of the perfect cheese pairing. My suggestion is to point you in the direction of a soft brie - but Denis is the expert, so make sure you get him to weigh in. You can also pick up a selection of cold meats. And yes, he has wine also.
(photos courtesy of Aux plaisirs des mets par loufromagiou)
Now get yourself to Europe (and don't be bashful about bringing me presents from the Abeille Soleil apiary).
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