Just like honey

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I’ve been nursing a sore throat for the past two days, and I think it’s because I was yelling a lot on Saturday night.  Silly me, trying to have an interesting conversation in a bar.  What was I thinking?

I have prescribed myself a steady stream of lemon tea with honey.  Aside from being tasty and sweet, honey is generally known for having antibacterial properties.  I say “generally known” because I’m sure there’s some bureaucracy that prevents me from attributing antibacterial properties to honey without five clinical trials and FDA approval. 

Think about it: when was the last time you had a jar of honey go bad? 

I’m going to add honey to my list of Things That Are Good For Me and Also Taste Delicious.  It can make friends with red wine, dark chocolate, and kale.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2008, Food scienceTags, , , , Leave a comment

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