Tuesday, August 08, 2006

Honey, watermelon & sneaking zucchini days, Herb Salad - Tabouli

Watched Lost in Translation last night –w/ Bill Murray.. it was slow. Jim only made it well, I think it was almost an hour.. he went & got another chocolate bar to try to make it further.. for energy, but then he headed in to bed anyway. We started watching it before one time, when we had satellite tv.. and he didn’t make it any further this time than last. I made it to the end.. it actually started getting better when he left, the club scene came up. The best though was the very end.. Just like Honey – Jesus and Mary Chain.

Listen to the girl

As she takes on half the world
Moving up and so alive
In her honey dripping beehive
Its good, so good, its so good
So good

Honeybees are one of science's great mysteries because they have remained unchanged for 20 million years, even though the world changed around them.

Bees have been producing honey for at least 150 million years.

The honeybee's wings stroke 11,400 times per minute, thus making their distinctive buzz.

A bee flies at a rate of about 12 miles per hour.

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.

Honey is one of the oldest foods in existence. It was even found in the tomb of King Tut!

Democritus (460-370 BC), Greek philosopher and physician, chose a diet rich in honey and lived until he was 109 years old.

In the first century A.D., Apicus, a wealthy Roman gourmet, wrote a series of books in which more than half the recipes included honey.

Physicians in ancient Rome used honey to help their patients fall asleep.

In biblical days, John the Baptist lived on a diet of wild locust and honey.

The ancient Greeks minted coins with bees on them.

Honeybee colonies have unique odors that members flash like identification cards at the hive's front door. All the individual bees in a colony smell enough alike so that the guard bees can identify them.

The honeybee is not born knowing how to make honey; the younger bees are taught by the more experienced ones.

A honeybee visits between 50 and 100 flowers during one collection flight from the hive.

In order to produce 1 pound of honey, 2 million flowers must be visited.

A hive of bees must fly 55,000 miles to produce 1 pound of honey.

Honey contains lots of vitamins and antioxidants, but is fat free, cholesterol free and sodium free!

Honey contains the minerals calcium, copper, iron, magnesium, manganese, phosphorous, potassium, sodium and zinc.

is the only food that includes all the substances necessary to sustain life, including water.

Honey speeds the healing of open wounds and also combats infection.

Honey is nature's energy booster! It provides a concentrated energy source that helps prevent fatigue and can boost athletic performance.

Recent studies have proven that athletes who took some honey before and after competing recovered more quickly than those who did not.

Honey supplies 2 stages of energy. The glucose in honey is absorbed by the body quickly and gives an immediate energy boost. The fructose is absorbed more slowly providing sustained energy.

The word "honey" appears 61 times in the King James Version of the Bible.

In Jewish Tradition, honey is also a symbol for the new year – ‘Rosh-Ha-Shana’. At the traditional meal for that holiday, apple slices are dipped into honey and eaten to bring a sweet new year. New Years greetings for Rosh-Ha-Shana very often show honey and an apple, symbolizing the feast of Rosh-Ha-Shana.

Honey plays an important role in the festival of Modhu Purnima, celebrated by Buddhists in India and Bangladesh. The day commemorates Buddha's making peace among his disciples by retreating into the wilderness. The story goes that while he was there, a monkey brought him honey to eat. On Modhu Purnima, Buddhists remember this act by giving honey to monks. The monkey's gift is frequently depicted in Buddhist art.

The flavour and colour of honey are largely determined by the nectar source. Common flavours of honey include orange blossom, tupelo, buckwheat, clover, blackberry, and blueberry. In Australia, the most common honey is from the eucalyptus trees, such as redgum, yellow gum and stringybark. Tasmanian leatherwood honey is considered a delicacy for its unique flavour.

While it is rare for any honey to be produced exclusively from one floral source, honey will take on the flavor of the dominant flower in the region. Orange blossom, tupelo, and sourwood are favoured types in the United States. Greece is famous for wild thyme honey, as is France for lavender and acacia honey.

I’m websurfing & just discovered that I missed

National Watermelon Day (August 3, 2006)

I probably ate watermelon on the 3rd, I love it & have been it eating it a lot lately. However I didn’t miss this:

Sneak Some Zucchini Onto Your Neighbor's Porch Night (August 8,2006)

That’s today. I’m not joking.. I really read this. Cool. I think I might turn some into zucchinigetti & do this in a nice way, with a really great tomato sauce.. for my raw buddy neighbour. : )

& from the Daily Inspiration e-mail:

Herb Salad

one bunch cilantro
two bunch parsley
one red onion
three tomatoes
two avocado
one young coconuts
4 jabañero peppers
one cup of raw almonds
cold-pressed olive oil
unrefined sea salt
raw honey
half a lemon

Chop up cilantro, parsley, 1/2 the onion, avocados and tomatoes in a bowl. Add the meat of a young coconut, chopped up. Blend almonds to a fine flour in blender. Add to the bowl of herb salad. Add the juice of half a lemon, a tablespoon of olive oil, a tablespoon of honey, and a salt to taste. Chop up jabañeros and soak in olive oil for a few minutes. Add 1/4 teaspoon of the jabañeros to the bowl of herb salad. Mix well and serve. Change it up each time by adding a different vegetable/herb like corn, broccoli, or fresh basil, or a different spice like Italian or Mexican seasonings. Serves 3.

The name Herb Salad has been changed from their Tabouli.. and slightly changed. I make Storms tabouli regularly & love it.. it’s the same as the above recipe, with 1 bunch parsley, without the coconut or jabaneros, less avocado & almonds & 2 tomatoes, instead of 3 ..and a bunch of green onions instead of 1 red.

Well, I guess that is a variation, it's almost a different recipe.

Pic from http://mustelid.blogspot.com/2005_06_01_mustelid_archive.html

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