Ok, minions. Are you ready for this?
I’ve had the overwhelming urge to bee keep lately. And whatever look you just gave the computer, 30 people have given me in the past two or three weeks when I express interest.
But bees are awesome. And they’re crucial to the things that mean the most in my life: food. Without bees, there would be no pollinating (unless you count those NASTY creatures called flies). And I kinda, sorta love them. A lot.
Did you know a lot of farms (especially almond farmers) rent bees during February/March to pollinate their trees? They do! I wrote all about it last year on Coronado Patch. The particular farm I wrote about (Hopkins Ag) has 4,000 hives come in. 4,000.
These tiny, fuzzy creatures are responsible for producing yummy almonds, amongst other tasty crops. Kinda crazy. And for some reason, people fear bees? They say it’s because of the stinger, but I’ve met plenty of people who sting much worse than a tiny little bee. Um, and how can you be scared of something that produces honey? I mean, really.
If you need more convincing, go to your Netflix account (and if you don’t have Netflix…well, how else are you getting your Saved By the Bell and Dawson’s Creek fixes?!) and watch the documentary Queen of the Sun: What Are the Bees Telling Us?
It’s a look inside the necessity of honey bees, colony collapse disorder and beekeeepers all over the world. It’s well-worth your time and I promise you you’ll fall in love with the cute black-and-yellow guys (Ok, who just started singing Wiz?). And it will definitely make you appreciate your food that much more.
Thank you, honey bees. You are magical and oh-so-necessary for us. Queen of the Sun states that every farm should bee keep on their property. Any farms out there reading this, I’m totally willing to start one up on your farm. Seriously.
Fun Fact: “Melissa” means “honey-bee” in Greek. Hello, fate.
The kitchen is somewhere where I feel pretty comfortable. But grease fires scare the $#!t out of me.
One of the first things I ever learned in my high school Home Ec class was how to put out a grease fire. And it’s really something everyone should know, not just
hotty hot firefighters.
Baking soda is the trick here. You need a lot of it to extinguish big fires, but if you get some of the salty substance on the fire as soon as it starts, you should be fine. Here are some steps to take when encountering a grease fire, which you hopefully will never have to take.
1) Turn off the heat and don’t move the pan around.
2) If you can, cover it up with a lid (basic physics tells us that no oxygen=no fire. Or something like that.)
3) Douse with baking soda.
My tip here is to always keep a large container of baking soda near the stove. Just in case. It’s kind of how like moms keep a first aid kit in their purse, complete with advil, midol, antiseptics, burn ointment, bandaids, cortisone, insulin, antihistamines, umbrellas, goulashes, extra underwear …you know, the whole nine yards. They’re always prepared.
Anyone here actually encounter a grease fire? did you take the appropriate measures and douse with baking soda or salt?
So, I took a long leave of absence, in case ya didn’t notice.
I didn’t even ask the bossman. I just did it. She let me come back graciously, but not without a little reprimanding.*Licks wounds*
Anyway, sorry to leave you all hanging like that. I needed a break. Work got crazy. I’m poor. It was too hot to blog. The cat scratched up my fingers so I couldn’t type. The dog needed to be let outside. [Insert more non sequitur excuses here].
The good news is, I’m back. You know, until there’s some emergency, like toenail painting or something.
Are we ready for a Meatless Monday recipe, my little veggies out there?! This week’s is all about the beets. The root veggies, not these ones:
I found a great beet burger recipe from veggie blog The Hearty Herbivore. She’s got some awesome stuff on her site. Take the time to check her recipes out.
Basically, she takes beets, shreds them up and mixes them with other yummy things, like barbecue sauce, peanut butter (yup, PB), onions, mustard and some herbs. You won’t miss the beef with these. And if you’re scared of beets, try them this way first before you eat them any other way. They’ll make you a beet believer.
Click here for the recipe and Happy Monday! It’s good to be back.
I use onions in almost every dish, even if it’s just for a salad. They are my favorite veggie after all.
So it’s crucial that I know how to slice and dice one properly. The easy way of slicing the onion (cutting off both ends, slicing it in half then going at it) provides uneven slices and lots of crying (because of the sulfur, not because of your uneven slices.)
But one of my chef crushes, Gordon Ramsay, has a video that can explain how easy it is to dice up an onion and how it will keep you tear free (hint: it has to do with the root!)
Watch. Enjoy. Fall in love with Gordon and his fake crying at the end.
I had a great recipe lined up for you guys, but I’ve been a little under the weather and couldn’t stomach food the past couple of days. So my delicious meal went uncooked.
But fear not. It will make a glorious appearance next week.
Instead of a recipe this Meatless Monday, I’m giving you hundreds of recipes.
Did you all know that Meatless Monday has its own dotcom? Mmhmm. It’s that important.
It has plenty of information on the Meatless Monday Movement, articles and enough recipes to keep you busy for a while.
I want to encourage y’all to go check it out and try a recipe from there tonight. If I had to pick one for you (you indecisive little minion), I’d go with the spinach tart, for obvious reasons.
And if those reasons aren’t so obvious, here they are:
- it’s ridiculously easy to make
- you probably have most if not all ingredients on hand
- there’s spinach in it
- saying you’re having a “tart” for dinner is just fun
Thanks guys. Happy Monday! May this week be your best.