Sweet Tea and Coffee Spoons

It’s Sunday morning, and I’m feeling smug as I drizzle newly harvested honey over my freshly baked bread. Yesterday, as I collected and spun racks laden with honey from our downtown hives, I wandered around the garden and clipped herbs: mint, lemon-balm, parsley, thyme, rosemary, parsley, basil, and sage. While the kitchen filled with the amazing aroma of honey releasing from its wax, I assisted with jar duty, washed and chopped herbs, and prepped for bread-making. Here’s my recipe for a large loaf, modified from “Fresh Herb Bread”: Sun-dried Tomato and Herb Bread Water 1 cup Egg, extra large 2 Olive oil 3 tablespoons Honey 4 tablespoons Sea salt 2 teaspoons Celery seed 1 teaspoon Fresh chopped herbs 2/3 cup Sun-dried tomato (soaked in olive oil or water) 2 tablespoons Bread flour 4 cups Dry yeast 2 ¼ teaspoons Follow basic bread machine directions. I chose “wheat” setting for 4 hours. Later in the eve...

I’m not really sure when the shift to becoming a foodie occurred. My parents loved to brag about our road trip to Quebec and how their seven-year daughter survived for three weeks on little more than yet another variation of a grilled cheese sandwich. I also made it to Denver and back a few times, subsisting on much the same diet. Why grilled cheese? Onions. It’s simple: I abhor onions and had reached a gross-out point at which I could not bear the taste of one more unexpected onion entering my mouth. I’d been bombarded in the least likely places. At the beach, I cried over my salad when I realized some maniac had slipped raw onions into the Thousand Island dressing. I recoiled when hamburger after hamburger still bore witness to the remnants of chopped onions a line cook had scraped off my order. Few foods were safe: grilled cheese, seafood, raw veggies, dessert, and tea. Even French fries were suspect since they were fried alongside onion rings. It’s not that I’m a particular...