Ciao August! You’ve Been Awesome!

Hello friends. Here we are in September already – so sorry that August got away from me before I could get a post going. We have had so much going on and pretty much all of it awesome. Harvest has been going very well and despite the long spells of wet spring weather, the girls finally shifted into high gear and we are at about 8500 pounds of some of the lightest, sweetest honey varieties we have ever harvested.

So awesome when every honey you taste is slightly (or completely) different from bee yard to bee yard. Wonderful for us and even more wonderful when we can do a honey tasting for our customers who visit the Bee Ranch. Being at home and having the Honey Store open to the public two days a week has been working very well for us and we continue to see increases on both days in terms of visitors and sales. We especially appreciate our loyal customers and friends from the San Antonio markets we previously attended – thanks y’all! Making the trek to Seguin isn’t as bad as many of them thought it would be and being on the edge of town gives our sweet little Bee Ranch a quiet country feel but only 30 minutes from downtown San Antonio. Cool!

Here’s a recap of our recent happenings:

Classes in July and August were SO FUN! What a blessing and a blast to FINALLY get to work a class together again. For the three years we were at farmers market, on class days, I’d head off to market while Mark handled class with a friend or with our son. I loved getting to help a bit and having time to take some pictures in between helping customers who stop by Saturday mornings. We’ve even had several neighbors stop in the Honey Store to say hello and to check us out. Here’s one of our favorite photos from a recent class. We love getting students into the hives so they can really see and learn about the bees. This also allows us to explain what they see on the frames as well as around the hive area. Many of our students are interested in keeping their own hives at some point and we are always happy to help them as best we can. (Seats are still available for September 26 and October 17 if you are interested in joining us!)

Here’s another class shot because I had so much fun looking at them. haha

There are still so many things to do and opportunities to explore! Ugh. There just aren’t enough hours in a day for us to do everything but what a great feeling that is for us. To know we have all these fun ideas we want to pursue when we can. As we get older and the hot days seems to get longer (and the honey boxes seem to get heavier), we have to think about how our company and activities might need to shift in order to accommodate us. One of those things is to do another update to the website so we can list some new items such as the Pecan Creamed Honey and the sweet little Gift Jar we now offer. Another update will include at least three new recipes added to our Recipe Page. So excited about this one! I research a lot of recipes and then start experimenting and then let tasters try out what I made and provide feedback. Here’s one of the things I’ve wanted to learn, get the way we like it, and then share – Honey Roasted Pecans. I think I finally got it the way I like it. I’m also working on Honey Oats Granola and a friend I met via Pearl and Instagram (Slice of Rei) has a very yummy Honey Caramel Popcorn recipe I want to see if she’ll let us post to our site. Lots of fun stuff going on here at the Bee Ranch.

Our Beeventures have also taken us down the road of selling beekeeping equipment and supplies. If you haven’t visited us lately in Seguin, you don’t know we carry everything you need to get started with bees and to keep going. Bee-gear (veil, suits), honey extraction equipment and tools, boxes, frames – ask us. We might have it now. So excited for Mark to do something he’s been thinking about for years. Our students kept coming back to us with requests for supplies and Mark has been working hard to find the best quality items for a good price. We sell only what we use so if we’ve got it, you can ask us what we think about it. Check us out sometime! We’d love to see you at the Bee Ranch.

That’s it for now as I need to run to an appointment. More Beeventures and more posting over on our other social media outlets (Facebook, Instagram, Twitter, Tumblr).

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Market Friends and Finds

While we love road tripping, we sure love coming home! Getting the bees from Florida is always fun but also a lot of stress since we worry about their well-being the entire trip and you never know what can happen on the road. I have a lot of pictures I need to upload and then I will devote a separate posting just for that since it is deserving of special focus.

What’s with the picture up top? Those are things we got at the Pearl last time we worked it. And you know what? We sure missed good eating while on the road! Can’t wait to get back to market and get some fresh, local foods! Top of the list – Brussels sprouts. And more spinach for this (I call it the Green Thienie Surprise since I sprung it on the men a few weeks ago):

And speaking of market and the last time we worked it, our friend Beatriz gave us this very cool waxed sheet of fabric that we can use as a food storage option – it’s reusable! This was a sweet gift and timely as I would like to learn how to make these also so maybe I will ask Beatriz to tell me more about it next time we have a chance to visit. I saw these on one of my favorite websites/blogs/shops (Food 52) and they had sandwich storage beeswax sheets such as this. I hadn’t had time to follow up with more research and then here we are…Beatriz beat me to it. Thanks, friend!

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The Honey Lime Syrup Experiment

So a few weeks ago, after the mad rush of holiday activities, I finally came down with something. It didn’t feel like a flu but it didn’t feel like just allergies. I guess it could have been a combination of really bad allergies and a really bad cold. I was out of it, sleepy all the time, no energy, congested, coughing and freezing all the time (which is really unheard of for me and that’s how Mark knows I must really be ill). My sore throat could only be soothed with hot beverages and the lemon honey tea is always nice for that. I think all the talking during Pearl market really was what pushed me over the sick edge. The soar throat was just killing me from talking for about four hours and inhaling all that cold air and whatever was flying around that day. Anyway, I did have some nice down time and fortunately it happened when things were slow at my other job as well, with so many coworkers on vacation or out ill.

At market, we often exchange ideas with friends and customers about uses for our products and other vendors’ products. And so I had a chance to talk again about using our honey in a cough syrup and decided I should really do it. So I combed through many blogs and recipe sites to see what was out there for natural honey recipes for coughs. I really liked the sounds of one in particular and I used it as a base model for some syrup to help my and Tang’s coughs. It’s essentially this: fill a jar (any size but I used a pint jar) 3/4 of the way up with lime slices and about 2 teaspoons worth fresh ginger (I just sliced up what looked like the equivalent of that and then added more slices for good measure since ginger is so good for the digestive system anyway). Then I went to work layering things into the jar.

For an extra boost of local allergy relief, I used the wildflower comb honey I had left from Guadalupe County. I liked the bits of wax that came along for the ride. Couldn’t hurt.

I mashed things up and then poured more honey in so that it was near the top of the jar. Then it went in the fridge over night and the next night we each had a cup of hot tea with one teaspoon of the syrup. Even though Mark doesn’t typically like citrus flavors in this hot tea, he did like this formula and the three of us give this syrup three thumbs up for sure. I am excited to next try a rosemary-lime-honey syrup since we have a potted rosemary by the back door and I love rosemary! You can also try oranges with cloves and honey but I haven’t done that one yet.

I sent some of my pictures and information out to family and friends and my brother Tuan sent me his picture of his own version. I like learning from others and in his version, he used five very juicy limes and upped the amount of ginger (as in he used “a ton” of fresh ginger they had in the freezer, he said). He did the 3/4 lime-ginger and 1/4 honey combination and stirred it all up, adjusting sweetness and sourness to his liking. Then he popped it into the refrigerator for a few hours and then proceeded to down five tablespoons straight up. He cracked me up! It does taste very good and I can see myself doing the same if I would allow it, which I won’t. haha Anyway, thank you brother dear for sharing your concoction and picture with us and for letting me use it here. I love how you committed immediately with the quart size jar! By the way, I am so happy to see you guys are burning the candles! We will send more.

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Giving Thanks

Happy, happy Thanksgiving, friends! May your day be filled with love and laughter no matter what you’re doing. We give thanks for countless blessings we receive daily – so many I am overwhelmed at times thinking of them all! Thank you for helping us do what we love and thank you for taking this journey with us to learn about bees, building, retail, people, and so much more. Your support and caring are what help us know we are doing a good thing here. We are also very thankful for each other and for the people who worked so hard this short week to help build our dream. The slab is poured and drying while we enjoy a day of family and rest (a little). I will dedicate a post specifically to update the construction but it is going well after some minor bumps. Friday the actual building will be delivered. 🙂

PS – That’s our Honey Pecan Pie. This year we shelled pecans from our very own yard and went with Frio County Mesquite Honey. Off to the parents’ house we go. Here’s the recipe should you wish to indulge: GBR Honey Pecan Pie.

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Unexpected Queen Flight & the Deformed Chicken

One of my favorite times of any weekday is when Mark and I regroup in the kitchen and we’re winding down while we prepare dinner. During the week, I don’t often get to go on beeventures with Mark and I always feel like I am missing out on stuff. I try not to think about it most of the time and he’s really great about texting status updates and pictures to me and other family members. We are blessed that our families enjoy learning about what we are doing and they are constantly asking for updates. I use those updates for everyone on our social media outlets and I especially love it when Mark shares pictures, and sometimes videos, with us (lately my favorite it still the two fighting bulls out in a field). So here’s the story on our sweet little Ebert queen in the above shot. Mark casually told me this story while I was peeling shrimp or something like that and I couldn’t wait to tell y’all. Hopefully it’s as interesting to you as it was to us.

The twenty Ebert queens are tucked away in their queen bank and as Mark needs them, he can quickly and easily retrieve them from the back yard. There are currently about thirty newly divided hives back there along with the queen bank and the hives are grouped together based on when they were divided and when they need their queen introduced. The other day, Mark was introducing queens to two hives that he had not gotten to the day before. He opened up the plastic cage so that the queen could crawl out and onto the tops of the frames in that box. Well…this one decided for whatever reason, she needed to fly about for a bit. So Mark watched as she took flight and circled the hive in the area up above his head a few times. Now this part I don’t know that I would ever catch with my own eyes, but Mark caught sight of her a couple of times as she rounded so he stepped back about six feet and into the tree line in front of the hives. He watched as she landed at the entrance of the very hive he had opened. Then she calmly walked into her new home and new family. WOW! I guess she just didn’t want to be dumped there. That queenie was determined to make an entrance. She did it her own way. What a queen. He checked her two days later and the above picture is what he saw when he picked up one of the frames.

Here’s a shot of new divides in the back yard. I like seeing them lined up back there and I’ll miss them once they are ready for a permanent home.

Now I want to finish off with dinner, which on a market night is either leftovers or pizza or the buffet, whatever our energy levels happen to be. Tonight was actually leftovers we knew would be great because the jambalaya gets better with a few days on it. The okra was from Engel Farm at the Quarry market and I got it last Sunday. The chicken was an entire chicken that I got from Parker Creek Ranch who are at both Southtown and Quarry markets with us. I just love Travis and Mandy – really great young couple doing a great thing out there in D’Hanis (y’all look them up and try their beef, eggs and chickens – we have and it’s all been GREAT). The funny thing about the chicken is that Mandy called it “deformed” because though it was a very good chicken, it was missing one leg. I didn’t have time to ask for the back story on Deformed Chicken but I needed a small chicken since I wanted dark meat in my jambalaya so when she held it up to me, I thought I just had to have it – a small chicken with a story. That’s bound to make my jambalaya good. And it did. Thanks for the deformed chicken, Mandy. You are my favorite poultry vendor ever. See you tomorrow!

PS – The garlic toast was made with Cheddar Dill bread from Biga on the Banks, a wonderful restaurant on the SA River downtown. Their awesome pastry chef, Lila, is a vendor at the Pearl market. This was delish!

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Markets Are Done; Time to Chill Out

It is seriously hot out on the asphalt, in case you don’t know that. 🙂 While we love going to market, it sure can get like an oven during Texas summers. I was pretty wilty out there today but I remembered to bring a water bottle mister that my friend Laurie gave me and it really does the trick for cooling down roasting vendors (I even shared with some other ladies). You can put ice in the bottle and that’ll keep the water cold so that when you pull the trigger of the mister, it’s the same concept as a regular spray bottle but its value pretty much sky rockets when it’s in the upper 90s and we’re all a hot mess. Anyway, something to think about if you’re thinking you might want to get into markets in Texas. It’s hot and it’s hard work but for us it’s also a lot of fun because we get to meet such awesome people and it’s a steady income for our growing business. By the way, I’m eating a delicious concoction from our friends at the Original Winner Winner Chicken Dinner food truck. It. Is. So. Good. The crew rocks so if you ever have a chance to try them, do and tell them we sent you! We love Adrian, Kenny and Mae!

The above picture is one I shot yesterday at the Pearl market after our neighbor Chef Luis of Humble House Foods (graduated from the Culinary Institute of America of SA and located at the Pearl complex) brought it over to our tent – talk about getting spoiled! This sauteed vegetables dish was so great with his tomato sauce. So put them on your list to visit as well. We’ve had their Pesto and love it but had not tried this tomato sauce just yet. And guess what – it’s got our honey in there! We are thrilled to have him use our honey in his product and even happier we got to sample the goodness. Now I have another dish I can recreate here at home for us. By the way, that’s red potatoes and bell peppers sauteed with a bit of the sauce.

Here is the Humble House tent on a busy day yesterday. Happy every time we see fellow vendors busy and selling out.

Finally, before I go check on Mark in the Candle Shop, I wanted to share this thought with you. After the truck gets unloaded, groceries and bees are put away, and while Mark balances the books, I got us a snack and thought of how lucky we are to have access to such delicious, healthy and clean foods. So blessed! And as I cut up the fruit for our snacking, I think, “Thanks, bees. Because if you don’t get out there and pollinate these fruit plants, I wouldn’t be enjoying this goodness right about now.” Yep. Feeling pretty awesome about the bee work Mark and his friends help him do. Thanks, everyone.

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Honey Flows, Scorpions & Scrubs

Took a little stroll out to the back part of the property this evening with Contractor Ed. We really like him and the ideas he had. Let’s hope things progress a little bit now. The update on the new Honey House is there’s no update on the HH. Amazingly, we are still waiting on paperwork from the seller. No one seems in a hurry whatsoever on this so I guess it’s a GREAT thing we have some options in terms of extraction locations come harvest time. We would, however, really like to have a HH in time for our annual fall open house – it would be really great to be able to give people a real tour of our little central honey hub! Keep your fingers crossed on that for us.

Besides that stuff, Mark’s been out in the bee yards even when he’s not feeling 100%, unlike me feeling 100% under the weather and crashing for a whole day and a half! Crazy. Anyway, luckily we are both feeling better this evening and the bees seem to be feeling just fine right now. Lately Mark’s been checking on the bees at Big Oaks, Elm Creek and Deadman Creek. They are all doing well and there is even a bit of a honey flow going on at Elm Creek. Here’s a picture of one of our very first bee yards we established here in Guadalupe County. Still one of my favorites.

Here’s a not-so-welcoming site Mark received out at Deadman Creek bee yard today. Great, another potentially dangerous critter to add to this year’s growing list. We’ve not had problems with them in the past and this is actually the first we’ve seen on or near our hives so now we know to be watching our for them as well. Let’s see, that’s rattlesnakes, black widows, brown recluses, and scorpions. Let’s see what else we encounter as we continue working the bees. By the way, bees are looking good at Deadman Creek. The recent rain helps but we are hoping for more this Thursday when the forecast is predicting about a 60% chance of rain. Keep your fingers crossed.

Tonight I decided I had all the right ingredients to try a scrub recipe I’ve been wanting to make for quite some time. I love the lemony smell so I went with that one; plus it has honey in it so you can’t go wrong, right? It was very easy to make and took no time whatsoever. 1 cup of sugar, 1/2 cup of olive oil, 1 lemon and 1 tablespoon of honey. That’s it. I’ll let you know how I like it after I try it.

I really love the yellow, spring look to it. If nothing else, it will certainly add color and a fresh scent to the bathroom. 🙂

Tomorrow’s agenda: Visit the Marriott Bee Yard and see how they’re doing. The four sponsored hives are there as well and so we’ll update our sponsors about their progress.

*Verdict on the scrub: I like it but next time I will reduce the amount of olive oil to 1/4 cup rather than 1/2. Love the texture, however.

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Tet, Mums, Chocolates, the Weather & Nucs

Hello and happy new year, everyone! Lunar New Year, also known as Tet (Vietnamese) and Chinese New Year (obviously, Chinese) is today and it kicks off the year of the Snake. We had a wonderful weekend together at both markets – working together as Stan and Lan had other plans. We sure missed them both.

Don’t I have a nice view while I post? For Tet, the Chrysanthemum is one of the flowers considered to be lucky so you see lots of Asian families, and businesses even, decorate with them. Flowers, flowers, flowers. I found some at our local grocery store since I didn’t have time to make a run to Houston or Austin for Tet supplies this year. In honor of the special day, I had been saving a floating mum for myself. And the fresh flowers floating in there were broken so it worked out well for me. I am the luckiest girl ever to have a beekeeper AND a candle maker. I have always loved candles and burned hundreds I’m sure. I remember, as a child, I always longed for a good storm in NC so that the power would go out and then we could light some candles! lol We didn’t have a lot of money so we didn’t burn candles just because we felt like it. 🙂 I’m so happy that I can now burn all the candles I want. Some of you ask what you can do with the bits of wax left after your candles finish burning. Well, if you are not set up for melting and filtering your own wax (though Mark micron filters it, after you burn the candle, you should probably filter in some way if your wax got dirty) for recycling into candles or beauty products, you can always do what my sister and I now do – she has a wax mini-crock-pot (don’t now the formal name for it but she got it at Gift & Gourmet in town) and I put my small wax pieces on my Scentsy burner. Smells wonderful.

While we’re on the subject of candles, I helped Mark remove and then wrap new candles last night to take to the Quarry. I thought he put this bee in lotus candle but he had no idea she was in there when he poured the wax in the mold. The mold is upside down so she probably crawled in there when he wasn’t looking. There are always plenty of bees buzzing around the candle shop so we never lack for them to put in candles for all the people who are tickled to have a bee in their candle. We occasionally get one person who thinks it’s cruel but again, they are already dead so it’s not really cruel. Not sure if this lotus bee was dead or not but she’s beautifully preserved now. We haven’t sold it yet…wondering if I should save it for a special occasion. Maybe.

Moving on to chocolate, one of our favorite topics! While at the Pearl yesterday, our friends over at Ms. Chocolatier (San Antonio) quietly left us this precious box filled with their divine truffles – with our honey in the recipe! That’s sea salt sprinkled on top – what a delicious combination of lightly rich chocolate and caramel with a little touch of saltiness. Who would have thought having your taste buds hit with both would be so wonderful, but it is. Janie and her crew create these and many other wonderful sweets in their shop in San Antonio so I hope you check them out at their store or at the Pearl one weekend. On top of the yumminess, they are all just super nice! 🙂

Updated: Sorry I forogt to include the picture last night when I first posted this. hee

Now the weather. We got a drizzle here, a drizzle there. We’ll take it. Some friends are reporting up to an inch plus some and while we haven’t seen that, we are still hopeful since the bee yards are spread out over several counties. Even with the bit of rain we’ve had recently, there’s now enough blooming to give the bees a little boost. The wild mustard is always a sure bet for them when all else fails. They continue to carry in plenty of pollen and that makes us happy for the bees. We notice the Huisache is about to explode – beautiful but let’s see if the bees get on it this year. As you may recall, last year the Huisache bloomed beautifully but since there was an abundance of other protein blooming, they NEVER got on it! Come on bees, I need to get some nice pictures to put on my walls! haha Speaking of which, I’m also excited about getting our new bee yard set up in Medina County, which is west of SA. Huajilla country and I want to see some blooming Huajilla and snap pictures of the bees on that. We are so excited about making honey over at the Comanche Creek Ranch!

Nucs – we’re going to have some for sale next month! That’s always an exciting thing – getting people started with their own bees. In case you forget, our primary goal for GBR is to replenish the bees in our community and we can’t do that alone. Everything else we do is geared towards raising funds for us to buy, raise, divide and replenish bees while we also educate people. We’ve had hundreds of people go through our beginner bee class and we’ve had dozens take the next step in the journey to become contributing beekeepers in their own way and in their own communities. It is a responsibility for sure but also a fun adventure. If you told us in the past that you are interested in buying a nuc (nucleus hive or starter hive), then you should be hearing from us soon via email or phone if we have your number or you spoke with Mark directly in the past about it. If you don’t hear from us within a week or two, feel free to drop a comment here or send us an email. While we may not always be able to answer the phone (both of us are still working full-time, one in an office, the other in a field), we do return emails (end of the day typically) and we keep up with the blog easily on our phones. We’ll also post about the availability of the bees on Facebook and Twitter and again here when it’s time. Just wanted to give you all a heads up.

Okay, I think I covered most things I wanted to tonight. I better get to bed! Have a great week, everyone!

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Honey Recipes, Wax Cappings and More Queens

First things first – good eatin’ for dinner! After a day of productive work, there’s hardly anything more enjoyable to me than cooking up a nice for us to enjoy in the comfort of our own space and that applies to the old house as well as the new one. I love to cook and I have enjoyed learning to cook more with honey in the recipe. We love wings, especially during football season (who doesn’t, lol) and we’ve enjoyed darker honey varieties such as Huajilla, local Wildflower and Blueberry in the sauce in the past. Last week I used Orange Blossom in the Honey Curry Chicken and we liked it. This evening I used the very light Montana Clover in the wings recipe and we loved it. Very nice and light flavor – so yummy we stuck with it on our fruit salad. I must say, with so many varieties from which to choose, sometimes we find ourselves rediscovering each honey and it’s fun.

That’s another Heitkam queen that Mark just pulled from the queen bank. He continues to work through the bee yards at this point of the season. He’s applying the Mite Away – three of the biggest bee yards have been done and more to go. In the process, if there is a super big hive, he divides and installs a new queen in the new hive. It’s a time consuming chore but it must be done if we are to help the bees with the mites. Mark has a method and system now so he says that helps him to know what to do each day and as the weeks pass. Tours and visits are on hold since he’s out in the field pretty much all day and I’m still full time at the steel mill. One of these days, we’re going to have a full time person manning the office and retail space and I hope that person will be moi.

And finally, a few words about another Honey House activity I’ve mentioned before – dealing with the buckets of wax cappings from our extraction earlier in the summer. This is an example of a tub of cappings that Mark and Stan poured out of buckets so that the honey can drain out of the wax. They let a batch sit in the tub for two to three days and then Mark puts the wax back into a bucket for later rendering. The honey gets stored until we are ready to bottle it. You might look at that tub and think, “How much honey could possibly be there??” Well…see last picture.

Not looking my finest but that’s okay. It was another hot and humid day after work when I visited the Honey House to see how Mark was doing. Check out that stack of buckets. That represents about eight buckets of wax cappings that have been drained. Amazing. So it’s about one bucket of honey for two buckets of wax. Not bad! He still has a bit more to finish so we’ll get a little more delicious honey in the bank for winter – yay! And each bucket is 60 pounds of honey. Or if you are a count-by-the-bottle kind of person, that’s 60 squeeze bottles or 60 glass 1-pounders or 120 cute little 8oz bottles. All that to say we waste nothing. If the bees don’t eat or use it, we will. 🙂

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Our First SA Market & Another Mention in the Paper

It’s another wrap on another busy weekend for GBR. We had a GREAT time at the Pearl – Mark and I worked it together and had a blast. Other vendors helped us with our single tent – we always have trouble! I told Mark we need to drill setting up and breaking down the tent. He said that’s a great idea…in our spare time, we’ll do that. haha Anyway, it was well-organized and people actually politely waited until the official start bell rang before making us work the money exchange. It was hot and humid which will make us really appreciate the fall and winter I bet. At one point when we had a breather, Mark relieved me and manned the booth solo so I could do a quick run around to see what we might want from other vendors. I wanted everything! But I stuck with only cucumbers, tomatoes and some awesome peaches. Mark later got us a very yummy gluten-free strawberry crepe. AWESOME.

Later, after we had a crazy spell of non-stop talking, honey-tasting and money-swapping, Mark and I looked at each other and wondered what time it was. We both thought it was past 11:00 a.m. It was 9:53 a.m. lol It was insanely busy compared to other similar events we’ve attended. We loved it. And at the end of the morning, another vendor asked us how we did and said it was sort of a slow day. WOW. We far exceeded our expectations so I can’t imagine what a “busy” day would have been. Next weekend we’re back bright and early and we’ll have the help of my sister – retail queen. We are thrilled to have Lan joining us when she can. So great when our family members get excited about what we’re doing and want to help. We appreciate it so much and we enjoy having them be a part of things. It’s so fun and exciting!

And finally a word about being a foodie. Are you a foodie? Do you know a foodie? Have you ever heard of the word foodie? 🙂 I’m a foodie and if you haven’t figured that out, then you just haven’t been through my full Flickr account, especially my food set. If you look up foodie, you typically find definitions around the idea that a foodie is a “particular class of aficionado of food and drink.” I don’t believe in snobbery so I define foodie as anyone who appreciates food – the fine art of creating something delicious, something good for you, something that just takes your breath away when you look at it. That’s me. I sometimes let my food get cold because I took too many pictures. 🙂 Anyway, all that to say we got a nice mention in today’s foodie article in the Seguin Gazette. Nice picture, double chin and wet hair from the downpour. But who cares?? We got some additional mention in the paper and that’s always nice. I do want to say one thing after reading it – here at GBR, we never decrystalize any honey in the microwave. When people ask about what to do about it, we always explain the hot-water-in-a-pot-with-a-lid-on-it method. Works but you must be patient. Microwaving is iffy – burning is quite easy to do and it’s just best if you don’t. Anyway, I just wanted to clarify that we don’t use the microwave at all when it comes to honey. As a matter of fact, we don’t really have a problem with crystalized honey in this house. If you’ve read previous posts, you know what I do with crystalized honey! It’s the new “pearl cream” of the modern era!

Have a great week ahead, everyone!

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