I believe we've seen the very last substantial snow storm of the season. And, luckily, it was snowman snow. All winter we've been awaiting the snowman snow. We've had loads of ice-snow and plenty of cotton snow, but I feared spring would come before we were able to build that man of snow. The corn-cob pipe has been waiting since fall. Finally....
He only lasted about three days.
From snow to spring. And this spring, we're leaping head first into beekeeping. Papa Bear is the action sort, and Mama Bear is the planning sort. So, betwixt the two of us, (and with a healthy dose of bickering) we manage to get things done and done well. Lets hope this holds true for welcoming bees into our backyard. While I lectured on getting books, signing up for workshops and finding a mentor, the husband was online ordering two packages of bees and printing out plans for building a top bar hive.
We also took the Little Bear to a bee workshop for kiddos. He LOVED it.
To celebrate our impending adventure, and to quiet the daydreams of mass quanitites of golden honey, we indulged in a sweet treat straight from the expert: Winnie-the-Pooh. We considered the recipe for Marmalade on a Honeycomb, but settled on Apricot Honey Muffins instead. They're not overly sweet and are an incredible breakfast or afternoon tea.
Apricot Honey Muffins (adapted from The Winnie-the-Pooh Cookbook)
1 stick (1/2 cup) butter at room temperature
1/4 cup dark honey
2/3 cup canned apricots, mashed
1 large egg
1 tablespoon apricot juice
2 cups all-purpose flour
1/2 teaspoon salt
2-1/2 teaspoon baking powder
coarse turbino sugar
Preheat oven to 375-degrees-F. Grease muffin pan or line with paper liners. Cream the butter with the honey and add the mashed apricot pulp. Beat in the egg and the apricot juice. In another bowl, combine the flour, salt and baking powder. Fold into the web mixture. Fill the muffin pan, top with a sprinkling of coarse turbino sugar and bake 30-35 minutes. Serve warm with sweet cream butter and drizzed with honey.