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I've been keeping this blog for all of my beekeeping years and I am beginning my 16th year of beekeeping in April 2021. Now there are more than 1300 posts on this blog. Please use the search bar below to search the blog for other posts on a subject in which you are interested. You can also click on the "label" at the end of a post and all posts with that label will show up. At the very bottom of this page is a list of all the labels I've used.

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I began this blog to chronicle my beekeeping experiences. I have read lots of beekeeping books, but nothing takes the place of either hands-on experience with an experienced beekeeper or good pictures of the process. I want people to have a clearer picture of what to expect in their beekeeping so I post pictures and write about my beekeeping saga here. Along the way, I've passed a number of certification levels and am now a
Master Beekeeper Enjoy with me as I learn and grow as a beekeeper.

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Wednesday, December 30, 2009

The Bees' Knees

On Christmas Eve in my family we always have what my oldest daughter has named the "Over the Top" dinner. In past years we have made the menu provided by Gourmet magazine, complete with the selected wines. This year, as many of you know, Gourmet is no more - the November issue was its last. We had no Gourmet to guide us, but Sarah came up with our menu.

Our appetizer course gave a nod to my bees. We had a cocktail called "the Bees' Knees." It consisted of (for two drinks) 1/2 cup gin, 3 T honey syrup (equal parts honey and warm water), 2 T lemon juice. This concoction is shaken in a cocktail shaker, which another daughter noted looked like a bee hive. Consumption of this delicious drink gave all of us an appropriate "buzz!"

The shaker

The drink

The appetizers that went with it: Pancetta crisps with goat cheese and pear slice and garlic crostini with a sage/white bean spread.

Wondering about the rest of the menu? Here's our Christmas Eve menu for the 2009 Over the Top Dinner:

Crostini with White Bean, Sage & Roasted Garlic Spread
Pancetta Crisps with Goat Cheese and Pear
Scarlet Carrot Soup
Herb Stuffed Leg of Lamb Braised in Red Wine
Winter Squash Gratin
Chard with Tomatoes and Asiago
Linda T’s Amazing Dinner Rolls (also made with honey)
Winter Jewel Upside-Down Cake with Pomegranate Compote
Chocolate Truffles

We had appropriate wines for each course. My son-in-law, Jeff, brought a bottle of wine he had brought from Paris a number of years ago to go with the lamb....really special.
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  1. That photo of the appetizers got a "yum" out of me! I love the little bee hive. Wish you had had a photo of the little tree. Maybe next year! Happy New Year to you and your bees!

  2. Looks like y'all had a great time Linda!

  3. Anonymous9:50 AM

    You dinner sounds delicious. I too lament the loss of Gourmet as in my family we've relied on Gourmet to guide us through the holidays for as long as I can remember. What will we do!


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