Skip to main content

Soup Break: Bee Bonanza

As you may have guessed, I've been on holiday for the last fortnight and out of the country. Fear not, though, for I have had been on bee alert. En route through South Wales I called into my relatives' family honey farm, where I bought a few jars of honey and honey marmalade. The younger offspring tried the honey icecream (delicious) and I bought a packet of honey fudge. It has a very distinctive taste, and is made using honey and oil rather than sugar and butter. Not bad.

From the honey farm we went on to the National Botanic Garden of Wales at Llanarthne. There is a small section of the garden where beehives are kept. You can view the bees safely from behind perspex windows.
Bee Garden, National Botanic Garden, Wales



Hives in the Bee Garden, National Botanic Garden, Wales


Bee on Echinacea, National Botanic Garden, Wales



















We just spent a couple of hours at the Botanic Garden, then headed on to Devon to stay with in-laws. While there, we were treated to several courgette-based meals. Thanks to the Riverford Farm Cook Book, we even had a chocolate courgette cake! It was surprisingly good and if you didn't know there were courgettes in the cake, you would never have guessed.

From Devon we travelled to Cornwall, visiting the Eden Project. I have wanted to visit the project for years, so another goal has been achieved.
Bee Box at the Eden Project


Bee-friendly garden at the Eden Project

Giant bee in the bee-friendly garden, Eden Project, Cornwall



















From the Eden Project we went to Marazion, where we stayed with "Kay-Bee", an old friend. There were a couple of bee-spots there, too.
Bee bottle tops at Kay-Bee's

Bee box in Kay-Bee's kitchen

Bee box in Kay-Bee's garden



















Then it was time to travel east to Norfolk where we stayed at my sister Jay-Zo's place.

Jay-Zo's bee box
British Beekeepers' Association badge

There was no avoiding bees during my holiday. Even my reading material was swarming with bee and honey references. While re-reading Colum McCann's Let the Great World Spin, I came across the following: 

  • · "What Corrigan wanted was a fully believable God, one you could find in the grime of the everyday... He wasn't interested in the glorious tales of the afterlife or the notions of a honey-soaked heaven." (In All Respects to Heaven, I Like It Here)
  • · Claire [talking about her husband Solomon in Miro, Miro, on the Wall] "He calls me his little honeybee sometimes. It started from an argument when he called me a WASP."

Then, in Sebastian Barry's On Canaan's Side, Mr Eugenides offers the narrator Lily Bere some honey: 
"... I have nothing to give you but this, which is the honey of my father's village."
And he pointed, he more or less introduced me, to a little pot, humble and plain enough, with a very austere white label,and a big yellow bee on it, and some Greek writing. ...
Now I sit at my table, and today there is not just tea and milk in my cup, but also a spoon of Greek honey.

And in Henning Mankell's Italian Shoes

It seemed to me that Harriet had told Louise the facts. Or at least as much of the facts as she could, without telling a lie. I had gone to America, and I had vanished. And in my youth I'd been interested in bees.

I also came across an advert for Alison Benjamin and Brian McCallum's new book, Bees in the City: The Urban Beekeeper's Handbook. And yesterday I read this article (Stripe-suited workers create a new buzz at stock exchange) about the installation of beehives on London rooftops. Bee is for busy. Goodnight all.

Comments

Popular posts from this blog

Tuscan Bean Soup

Tuscan Bean Soup This recipe calls for canned beans (borlotti, flageolet or cannellini) and as I have been tidying and cleaning out our cupboards I've used cannellini beans. I have to mention that the younger offspring has done an impressive job on the cupboards. That's enough about him. Back to me and my soup! Other ingredients include onion, carrots, leek, garlic, tomatoes, tomato puree (I substituted sun-dried tomato paste as there was an open jar of it in the fridge), chicken stock (I had to use a cube as my home-made reserves have been used up) and spinach.When ready it's served with ciabatta bread, grated Parmesan and a drizzle of olive oil. So it's quite a rich soup. We've just had the Tuscan bean soup for lunch. All enjoyed it. The adult males were particularly forthcoming in their praise. The spouse liked the "tomato-ey sharpness" and mused that ham stock should be considered as an alternative to chicken stock. Bees' Cheese and other recipes H

Lovage Soup

Lovage Soup   Today I made lovage soup, the second recipe by Sophie Grigson in The Soup Book that I have used in the last four days. She introduces the recipe with these remarks: "If you don't grow this old-fashioned herb yourself, ask around among your gardening friends or head down to the nearest garden centre to see if they sell it. " As I mentioned in my last blog entry (18th May), lovage now features among the herbs in my front garden. As the spouse left the camera at home, I took some photographs. Parsley, sorrel and lovage in Minnie's garden. Rosemary, parsley and lovage in Minnie's garden.  I had hoped to add chervil to my collection of herbs - there's a recipe for vegetable and chervil soup in The Soup Book - but "Young Stephen" wasn't able to source any for me. At least he tried. Just while I'm mentioning Stephen, I have to reveal that the spouse and the older offspring claim that he has been mention

Mulligatawny Manoeuvres

Mulligatawny I see it's only been six months since I last made mulligatawny. The first time was back in May 2011 when I followed Roopa Gulati's recipe in The Soup Book ; last September I used The Essential Asian Cookbook . Today I used Rick Stein's India , a Christmas present from the spouse. It's one of those luxurious recipe books with thick paper and beautiful, vibrantly colourful photos. We had all been impressed by Roopa's recipe, less so by the second book, so how would we fare today? Well, those two recipes both involved apple. Rick's did not, so I felt that this must be a more authentic recipe. If Anglo-Indian cooking has any authenticity these days. Still, Rick states that his recipe is on the menu at the Madras Club in Chennai. It involves making a spice paste first and then the soup. Ingredients: The paste called for coriander seeds, cumin seeds, peppercorns, curry powder, turmeric, garlic, ginger, and fresh coriander, curry and mint leave