Monthly Archives: December 2015

Christmas day at the hive….

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I’ve just been out to take a look at the hive–I can’t help wondering if the girls boggled by the weather as I am. Sitting here working with the windows open is just not what you expect for the 25th of December.The bees are still foraging, but there is not a lot of pollen coming in, though there seems to be more today than a few days ago. Maybe more blossoms out there after the warm period we’ve had.

From the looks of the candyboard, there’s been a lot of noshing going on up there, as well as bring in what they can find. This yo-yo makes it really hard to figure out what to do with feeding. It’s been so warm that I’m now wishing that I had not placed the candyboard yet–I could still have been feeding syrup–but hindsight is so much better than foresight!

Now I’d best take a cue from these busy little creatures and get on with current indexing–do a little foraging myself for entries.

Merry Christmas, happy holidays to all!

Hive Report (13 Dec 2015)

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IMG_8824Warm enough today to I could open the hive and remove the strips I’d placed for Varroa mite treatment. There was a lot of activity at the front of the hive.

I didn’t do a full frame-by-frame inspection but removed all the boxes to get at the mite strips and remove the wooden entrance reducer and place a metal mouse guard for the winter.

IMG_8826Seems that the girls have been noshing on the candyboard already–in retrospect I probably should have waited until December to put it on, and just continued with the syrup feedings until then. But hindsight is  always better than foresight.

When I lifted the two upper boxes they were heavy–so they must be full of honey. Just looking down between the frames it looked as if there was a good supply of capped honey. The bees weren’t clustered–they were busy throughout all the boxes.

The bottom box was lighter–probably because some honey has been used from there already since there’s not much for them to forage on at this time of the year even though I’m seeing a little pollen being toted into the hive.

I didn’t try to find the queen this time–with all the activity and loads of bees I assume she is in there doing her thing–and it’s too late in the season to really do anything if not.  Keeping fingers crossed.

I’ll take a peek later when there’s a warmer day just to see how much of the candyboard has been devoured, and add sugar if necessary.

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Winter sunrise

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winter sunrise

My kitchen window is really the first thing that I actually attend to each day. It may well set the tone of my day–at least for what I want to eat.

It’s the view I have while getting enough caffeine into my system to become a functional person. Sitting at the kitchen table, with a café latte in hand, watching a winter sunrise is a good start for the day.

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Beebop

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Vilgalys BeeBop liqueurYou are encountering something unusual–I’ve found a liqueur that I like–another one.  I’ve posted about Krupnikas, and about Beatnik–well, here’s another that I really like: Beebop.  Again from the Brothers Vilgalys, here in Durham. I’m a serious fan of this one too. It’s another vegetable in an unexpected place–not quite so unexpected as the beets since rhubarb is used to make wine.

The aroma is bright and warm. The first taste is bright, and spicy. As it warms in your mouth, there’s definite tartness (the rhubarb–not puckery or sharp at all) and a bit of floral tanginess (the hibiscus); it makes me think of sunshine. Then there’s forest warmth (allspice, chamomile, and rosemary combination perhaps) spreads though your mouth. The finish is long with the coriander really blossoming at the end.

Another awesome blend of vegetable, spices, herbs, and botanicals.  As this warms slightly above room temperature in my hands (in a snifter) the middle flavors become more complex.  For sipping these liqueurs definitely need to be treated  like a fine brandy–warmed slightly so that all the flavors come out, and in a balloon/snifter so that you can really get your nose into your appreciation of all the aromas as well as the tastes. With this one as with the Krupnikas and other liqueurs, it’s the balance. The allspice is more pronounced, pushing this toward warm flavor, but balanced by the “forest” flavor and the final long finish where the coriander comes out.

The Brothers Vilgalys describe this a tart and savory, with a dry finish.  Agreed, but it’s much more complex–this is serious sipping stuff.

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Holiday time again….

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Like it or not the holiday season approaches. I’ve one Christmas gift to order yet, but then I’m through. I thought I’d pass on a few suggestions for gifts for those of you who still have a cooking person on your list to shop for:

  • Volrath French carbon steel skillet: probably my most-used, it has the advantages of cast iron, without the weight.
  • Romertopf clay cooker: a go-to especially for one-dish meals in cold weather.
  • Home espresso machine: Can’t start the morning without my jolt of caffeine either straight espresso or café latte.
  • Clever Coffee Dripper: If I’m not wanting quite the jolt of espresso this gets something more like French press, with the benefit of a filter to eliminate the sediment.
  • Kunh Rincon garlic press: If garlic is a cooking necessity, a garlic press can be a time-saver, or it can be a total nuisance when you have to clean it, so you don’t use it. This is a good one, recommended by Cook’s Illustrated after testing lots of them.*
  • Max Burton Portable Induction cook unit: Live where it’s hot and humid in the summer? You just hate to turn on the stove? Induction cooking is much cooler–though it does require cookware that is either stainless steel or iron.  If a magnet won’t stick on your cookware, then you need the Hob Heat Diffuser that will allow you to use other cookware with the induction unit.
  • Pressure cooker: The Fissler FSSFIS5859 Vitaquick Pressure Cooker was the winner of the Cook’s Illustrated testing* and is pricey.  The runner-up was the Fagor Duo line, less pricey, highly recommended and noted as “best buy”. (This is the one I’ve used.) This cooker does work with induction cook units–a real plus in hot, humid weather when you still want those dried beans cooked.
  • Fasta Pasta Microwave pasta cooker: This is a real gem to have in the kitchen! So much easier than boiling that big pot of water–again great in hot, humid weather, but once you start using it, you’re hooked. Again this is a kitchen “gadget” that was tested by Cook’s Illustrated.*
  • If the cook you’re shopping for is just getting a kitchen set up, there’s always some of the essentials for good cooking: Penzeys herbs and spices, either basic, for bakers or for the cook starting to branch out, a do-it-yourself box of specialty herbs and spices.  If you have someone on your list who has to watch sodium intake, there are lots of salt-free blends. If you buying for a cook pressed for time, seasoning blends can be real time-savers–in my kitchen I don’t want to be without herbes de Provence for that time when I’m just too rushed to think blending my own.
  • For relaxation and enjoyment,  either alone or with company, a selection off teas to have on a leisurely morning, or relaxing afternoon break.  Harney & Sons Master Tea Blenders have a fantastic selection–black, green, herbal, flavored, and all the accessories necessary to make a special occasion. Teas can be ordered individually, or there are collections ready made.  If you’re unsure what tea would please your “giftee” most, then send a selection of samples–for a modest $2 you can send enough to brew a decent pot of many teas. Some very expensive ones–e.g. Black King which rings up at $240.00/pound–the sample may run $5. What a great way to let someone explore fine teas–treat yourself.
  • Like a liqueur to sip while relaxing? If you’re in North Carolina, there are some lovely liqueurs made in Durham by the Brothers Vilgalys: Krupnikas, a spice honey liqueur would be a real treat, or look at the unusual liqueurs they make: Beatmik, Beebop, Zaphod, and Jabberwok.  All are great in cocktails, for just sipping straight, added to hot chocolate or hot cocoa.  If you’re not in North Carolina you may still be able to get these delightful liqueurs through other distributors.

Wishing you and your favorite cook very happy holidays–lots of good food, friends, conversations, as well as wines and spirits!

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*Cook’s Illustrated equipment testing is done without manufacturers knowledge until after publication, and products tested are chosen for consumer benefit. They do not accept requests for testing from manufacturers.

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