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Category Archives: foodie

The BEST Buttermilk Ranch Dressing Recipe!

buttermilk

Is there anything more yummy than homemade Buttermilk Ranch Salad Dressing?  Wait ’til you taste it made with Homestead Creamery Buttermilk!  This buttermilk is so rich that it won’t immediately pour out of the bottle. You can see in the photo above that it coats the spoon, like the texture of sour cream. I have to admit I never liked buttermilk before I tried the Homestead Creamery brand and now I am a fan! I am planning to make Southern Cornbread with this buttermilk too. YUM!

Homestead Creamery is our local dairy located in Wirtz, Virginia:

https://www.homesteadcreameryinc.com/

buttermilk dressing spinach

Bubblybee Buttermilk Ranch Dressing

Makes 2 cups

2 cloves black garlic, minced (regular garlic can be substituted if black garlic is not available)

1 cup Homestead Creamery Buttermilk (if Homestead Creamery brand is not available in your area substitute 1/2 cup good quality buttermilk and 1/2 cup sour cream)

1/2 cup Duke’s mayonnaise (or your favorite brand of mayonnaise)

1/2 teaspoon medium peri-peri sauce

1/4 cup finely chopped chives

1 tablespoon chopped fresh basil

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons chopped fresh dill

1 teaspoon fresh lemon juice

1/2 shallot grated

In a mixing bowl combine black garlic and buttermilk. Allow to stand while prepping other ingredients.  Add mayonnaise, peri-peri sauce, chives, basil, dill, salt, pepper, lemon juice and shallot to the buttermilk and garlic mixture.  Stir to combine all ingredients.  Chill until service.

Homemade Buttermilk Ranch Dressing is especially delicious on a fresh spinach salad with crispy peppered bacon!

salad

I also drizzled some of the Buttermilk Ranch Dressing over our BLT’s (actually BST’s since I replaced lettuce with spinach on the sandwiches) for dinner this evening.

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Holiday Appetizer Recipes + Fried Deviled Eggs!

Last week my bubbly friend and I attended a spectacular cooking class  at the Shenandoah Club in Roanoke, Virginia.   Chef Roger Light shared his favorite holiday appetizer recipes with us.

SC cornbread

Crawfish Cornbread

This cornbread is a fabulous appetizer and would also be a delicious stuffing to serve beside your Thanksgiving turkey.

1 onion, diced

1 green pepper, diced

1 red pepper, diced

2 stalks celery, diced

3  scallions, chopped

1 pound Andouille sausage, diced

2 pounds crawfish tailmeat

To taste Cajun seasoning

To taste cayenne pepper

1/2 batch (9″ x 13″) of your favorite cornbread recipe

Saute onions,  bell pepper,  celery  and scallions in a little butter, cooking until onions are transparent. Add Andouille sausage, mix together.  Add crawfish tailmeat and cornbread batter, stir to combine all ingredients.

Pour into a greased 9″ x 13″ pan. Bake 350 degrees Fahrenheit for 55 minutes (check center of cornbread for doneness).

SC fried deviled eggsSC ME and eggs

My bubbly friend and I love to cook and her birthday was last week, so we decided a cooking class was the perfect way to celebrate her birthday!

Fried Deviled Eggs!

SC eggs

sc chef Carlos

Super Delicious!!! Chef Carlos demonstrated how to make fried deviled eggs, starting with hard boiled eggs. Cut the eggs in two and place the yolks in a mixing bowl.  Place the white halves on a paper towel lined baking sheet. Blot the egg white halves gently with paper towels to remove as much moisture as possible.

Grind panko bread crumbs in a food processor or blender to make the crumbs more like the consistency of flour.  Place flour in one bowl, egg whites mixed with a little water in another bowl and panko bread crumbs in a third bowl. Dip the egg white halves into flour, then egg white wash, then panko bread crumbs.  Place them on the paper towel lined baking sheet (replace paper towels if the towels are moist). Press the crumb mixture into the egg so that it adheres well.

Heat canola oil in a large pot on the stove.  Fry the egg white halves in hot oil until they are light golden brown. Remove the eggs from the oil with a slotted spoon or tongs and place on the paper towel lined baking sheet.  Allow to cool.

Using the hard-boiled egg yolks, prepare a deviled egg filling the same way you prepare your favorite deviled egg filling recipe. Add mayonnaise, pickle relish, mustard, or balsamic vinegar.  Sprinkle some crisp crumbled bacon in each fried egg half and then fill with the deviled egg filling. Garnish with smoked paprika or chopped chives.

sc mary ellen and eggs

Chef Carlos added sugar to his deviled egg filling which  was so yummy.  That got our group to talking about southern cooking traditions. Sprinkling sugar, salt and pepper over fresh garden tomato slices for instance. I shared the name of one of my favorite southern cookbooks with our group ~ “Being Dead Is No Excuse ~ The Official Southern Ladies Guide To Hosting The Perfect Funeral. ”  by Gayden Metcalfe and Charlotte Hays. Here’s their recipe for “Sweet Stuffed Eggs”:

tailgate eggs

Sweet Stuffed Eggs

You’ll need a big egg plate for this recipe ~ it makes twenty-four servings.  By the way, it’s tasty but not fancy ~ notice we use plain old French’s mustard instead of some rarefied moutarde.  These are what we call peckerwood eggs. 

Ingredients:

1 dozen hard-boiled eggs

sweet pickles or sweet pickle relish (start with 2 teaspoons and continue to taste)

1 tablespoon mayonnaise

2 teaspoons French’s (!) yellow mustard

1 teaspoon onion, finely minced

2 tablespoons Durkee Famous Sauce

salt and pepper to taste

Paprika for garnish

Makes 2 dozen servings.

 

SC lots of bacon

Billionaire’s Bacon

Double or triple this recipe ~ it will be gone in a flash! The perfect combination of salty, sweet and crunchy! (Use medium to thick cut bacon for this recipe.)

http://www.thevspotblog.com/2013/07/brown-sugar-dijon-candied-bacon.html

SC Miss L

“Miss Luan” shows off her fabulous Shrimp Lettuce Wraps served with Thai Peanut Sauce.

SC peanut sauceSC spring rollssc spring roll wrapper

Ingredients for the Shrimp Lettuce Wraps/Spring Rolls:

3/4 pound shrimp, cooked

2 heads butter lettuce

1 each carrot, peeled, grated

1/4 cup basil leaves

1/4 cup cilantro leaves

1/4 cup mint leaves

1/4 cup peanuts chopped

1 package cellophane noodle

Spring roll wrappers

Ingredients for the Thai Peanut Sauce:

1 1/2 cup creamy peanut butter

1/2 cup coconut milk

3 tablespoons water

3 tablespoons lime juice

3 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon sriracha sauce

1 tablespoon minced ginger

3 cloves garlic, minced

1/4 cup cilantro, chopped

Porchetta

SC chef rolling porkSC pork

Ingredients for Porchetta seasoning:

2 tablespoons fennel seeds ~ Chef Light showed us how to toast the fennel seeds in a saute pan on the stove, then crush the seeds to release the flavor and aroma of the toasted seeds.

2 tablespoons garlic, minced

2 teaspoons black pepper, freshly ground

2 tablespoons rosemary, chopped

2 teaspoons fresh sage, chopped

2 teaspoons red pepper flakes

1 each orange zest

The seasoning was rubbed into the pork tenderloin, then the tenderloin was wrapped in bacon and baked. Then slice and serve, delicioso!

SC smoked salmon and chefSC smoked salmon

Smoked Salmon With Cream Cheese, Capers and Red Onions

8 ounces cream cheese, softened mixed with:

2 ounces capers, roughly chopped

1/4 cup red onion, minced

1 lemon, juiced, zested

1 tablespoon parsley, chopped

1 tablespoon dill, chopped

Kosher salt, fine crack of black pepper

Spread the cream cheese mixture over lightly toasted baguette.

Top the cream cheese mixture with 8 ounces smoked salmon.

Thank you and Cheers to Chef Light and the Shenandoah Club Culinary Team!

SC 2 kittens

SC kitty cat

SC kitty

SC kitty in sink

Our new kittens are so happy in their forever home!  As you can tell from the photo above, “Ziggy” never stops moving until he falls asleep. I took them to the vet to get their “well baby check” and Ziggy jumped in the sink, then jumped in the trashcan. We had to give him a bowl of baby food to slow him down enough to give him his vaccination.

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Get Your Taste Buds Ready For Tailgating + Craft Beer Tasting

Salty, Smokey, Crunchy, Spicy, and Bacon!  Those are the flavors that add up to a tasty tailgate:

Make your own snack mix. Serve in small “Chinese Food Take-Out Containers” from your local party supply store.  Mix Pistachios and Dried Cranberries or Mixed Nuts, Yogurt Covered Pretzels, Wasabi Peas and  M&M’s.

Create a candy mix featuring your favorite teams colors ~ blue and orange M&M’s for University of Virginia Wahoos (Cavaliers) or boston baked beans candy (maroon) and  orange jelly beans for Virginia Tech Hokies. (These candies are available in bulk on-line.)

Homemade Cracker Jack in clear plastic bags tied with ribbon in your favorite team colors.

Don’t forget the Nachos, Wings, Ribs, Sliders, Grilled Bratwurst with Spicy Mustard, 

“Throwback Snacks” ~ some traditional tailgate favorites:

Charles Potato Chips With Lipton Onion Soup Sour Cream Dip

Olive Poppers (delicious served hot or cold) – olives wrapped in flaky cheddar cheese pastry.  Here’s a link to the recipe: http://www.geniuskitchen.com/recipe/sesame-cheddar-olive-poppers-109957

Deviled Eggs…Traditional, Spicy Jalapeno or Bacon Balsamic ~ here’s the link to my favorite recipe for Bacon Balsamic Deviled Eggs: https://bubblybee.net/2016/03/24/bacon-and-balsamic-deviled-eggs

Beer Candied Bacon…here’s a link to the recipe:  http://tideandthyme.com/beer-candied-bacon/

Small bottles of Coca Cola on ice (along with other libations of course!)

green chili

Chef Roger Light prepares this fabulous tailgating treat at the Shenandoah Club in Roanoke, Virginia… Chili and  Cornbread Mason Jars ~ I made these treats with Chicken Chili Verde…cornbread layered with chicken chili verde, sour cream, finely shredded cheddar cheese, chopped green onion.  Pre-made cornbread from the grocery can be rather sweet so I prefer to make my own cornbread for this tailgating treat. Serve each guest a chilled mason jar of layered chili.

My favorite Green Chili mix ~ Cookwell and Company Green Chile Stew ~ just add cannellini beans and ground chicken.

Enough with the food…let’s talk BEER!

Football and beer always compliment each other, so this being football season we decided to pop by a couple of new Craft Beer Tasting Rooms in Roanoke, Virginia.

starr hill

The first tasting room I visited was Starr Hill Pilot Brewery at the Bridges adjacent to Dr. Pepper Park. The Starr Hill Brewery Tap Room is in Crozet, Virginia.  This pilot brewery in Roanoke will allow the  brewery to experiment with unique, small-batch beers for research, development, and limited releases. The stage located in this facility will highlight local bands and musical talent.

http://theroanokestar.com/2017/10/04/starr-hill-brings-first-satellite-brewery-to-roanoke

starr hill outside signstarr hill sign

starr hill bar

starrhill taps

starrhill sign

Kale or Ale?!!!

starr hill flight

starr hill beers

We enjoyed a craft beer flight ~ 5 (5 oz. pours) for $10. Visit http://starrhill.com for food pairings and delicious recipes to pair with your favorite Starr Hill craft beer.  I found all of the Starr Hill brews to be delicious, especially the citrusy IPA’s.

Nothern Lights ~ India Pale Ale ~ Caramel color, creamy, hoppy, balanced bitterness with refreshing citrus. Serve with Chicken Tikka Masala, Gorgonzola and Cheddar cheeses.

Basketcase Lager ~ Golden color, American Helles Lager, full-bodied lager with bready malt flavor. Serve with crabcakes and Butterkäse cheese.

Grateful Pale Ale ~ Light gold, a bit flowery, full citrusy body. Serve with Thai Green Curry and Camembert cheese.

Reviver Red India Pale Ale ~Ruby red color, refreshing citrus, medium hoppiness. Serve with Thai Drunken Noodles and Cambozola cheese.

Crozet Gold ~ Golden color, golden ale. Light and refreshing, the perfect balance of honey malt and Cascade hops. Serve with Grilled Calamari Salad and Monterey Jack cheese.

starrhill painting.jpg

Next stop Deschutes Tasting Room in downtown Roanoke, Virginia. Craft beer flight 6 (4 ounce pours) $12.

Fresh Squeezed IPA ~  this mouthwatering delicious IPA gets its flavor from a heavy helping of citra and mosaic hops.  (The IPA’s were my favorites, love the citrus hoppiness!)

dark deschutes in the windowdeshutes

Cultivateur Provision Saison ~ Rustic notes of pear and apricot blend into this bright oak-aged Saison. (The more I sipped, the better I liked it.  The pear and apricot added pleasant bright fruit flavor to this brew.)

deschutes in the window

Pacific Wonderland ~ Citrusy Tettnang Mandarina hops combine with the crisp, bright character of a traditional lager to deliver a beer that is truly refreshing and undoubtedly worth sharing. 

American Wheat ~ Tempting citrus aroma and light wheat character. 

Mirror Pond Pale Ale ~ Cascade hops and more Cascade hops give this tawny colored ale delicious hop-forward aroma and flavor. Pale malt allows the hops to linger, not overpower. 

deschutes taps

Our two biggest football fans…Ginger Rogers and Ziggy Elman…but sometimes the TV gets a little too loud for Ziggy!

You are invited to visit my Facebook page:  Bubblybee

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To Every Season There Is Champagne

pumpkin

Welcome Fall!  Cooler temperatures, colorful leaves…let’s toast this beautiful season with champagne!  Pumpkin can be a bit overdone this time of year (just ask any coffee shop barista about pumpkin lattes!) but champagne is perfect for any occasion, any season.

pumpkin

Fleutau champagnechampagne

Fluteau 2006 Cuvée Symbiose Champagne  

Champagne Fluteau, founded in 1935, is a family owned winery located in the southern part of the Champagne growing region of France. The grapes are all hand harvested and sorted to ensure that the grapes arrive at the press in pristine condition.  Artisan crafted grower champagne.  Crisp with apple and lemon notes. Lovely pairing with seafood.   Lots of lovely little bubbles dancing in the flute.   $50 range.

champagne and pumpkinchampagne toast

White pumpkins are my favorite…I love creating tablescapes with white pumpkins.

Voirin-Jumel Blanc de Blanc Grand Cru Champagne

100 % chardonnay.  Small producer located in Cramant, France.  Lovely pairing with oysters. $40 range. Light lemon notes.

Truly a very special treat…one of my favorite champagnes… 1998 Cuveé R. Lalou Champagne Cuveé Prestige.  Lemon, crushed granite, honey,  toast – and nice finish.  Beautiful radiant gold with effervescent bubbles.

René Lalou was the Chairman of the prestigious Champagne house of G.H. Mumm during the 20th century.    In tribute to him, a special cuvée bearing his name was produced  from 1966 to 1985.  Luckily for us,  in 2007, G.H.MUMM decided to revive this legendary cuvée.  The Cellar Master devised a champagne de terroir bred from the best of the House vineyards and named it R. Lalou.  $200 range.

Champagne…if you are seeking the truth, is better than a lie detector.  It encourages a man to be expansive, even reckless, while lie detectors are only a challenge to tell lies successfully.  ~ Graham Greene

cocktail mixercrackers

Sometimes I enjoy mixing a cocktail without all the fuss of sourcing and measuring the ingredients, so I was happy to find Cocktail Crate Craft Mixers at Fresh Market…”Born in Queens, NYC”.  Bubblybee chose “Ginger Bee”, mixed it with vodka, served it in a frozen “Copper Mule Mug” with lots and lots of fresh lime.  Rich honey sweetness, fresh ginger and subtle clove.  Just add one part spirit to one part mixer in a cocktail shaker with ice and shake, shake, shake!

I served Dewey’s Sharp Aged Cheddar Crackers with my cocktail. Delicious crisp little crackers that disappeared quickly! A southern favorite, Dewey’s Crackers are also available in these flavors Low Country Boil,  Chipotle Cheddar Cornbread, and Carolina Style Barbeque.

If you’d like to sign up for the Fresh Market newsletter (to find out about new products and promotions),  here’s the link:  https://www.thefreshmarket.com

toast-1

CHEERS!

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The Valencia Champagne Cocktail

I love to find Cocktail Cookbooks with cocktail recipes from the “golden age of libation”.  I found this fabulous Valencia Champagne Cocktail recipe in Cocktail Hour by Susan Waggoner and Robert Markel:

naan cocktail

Valencia

This delightful champagne cocktail was an international favorite.  It cast its golden glow on Europe between the wars, and was a popular specialty of the house at the Roosevelt Hotel in Los Angeles. One sip and you’ll understand why.

2 ounces Apricot Brandy

1 ounce chilled Orange Juice

4 dashes Orange Bitters

3 ounces ice cold Champagne

Pour brandy, orange juice, and orange bitters into a cocktail shaker with cracked ice.  Shake and strain into a chilled champagne flute or wineglass. Immediately top with cold champagne.

bitters

Orange bitters are a cocktail flavoring made from the peels of Seville oranges,  cardamom,  caraway seed, coriander and burnt sugar in an alcohol base. These bitters have a definite orange flavor with a bit of an evergreen taste to me. Pungent but pleasant, adds the perfect “pop” of orange to orange based cocktails.

And here’s a yummy, easy to prepare appetizer to pair with your Valencia Champagne Cocktail…I’ve fallen in love with these Naan Dippers. I call them “Baby Naan” because they are so cute.

naan bacon

Bacon, Avocado and Tomato Baby Naans

Toast the baby naans lightly and allow to cool to room temperature.  Spread mayonnaise on each baby naan. Spread each baby naan with fresh ripe avocado.  Sprinkle with freshly ground black pepper.  Top with crumbled crisp bacon and one thin slice of Roma tomato.  Cheers!

naan strawberry

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naan kitty

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Tempting Tailgating Recipes

My husband and I recently attended a Tailgating Extravaganza Cooking Class at the Shenandoah Club in Roanoke, Virginia.  Chef Roger Light shared with us his favorite tailgating recipes.  And this was no “mess o’ chicken wings”…this was fancy tailgating with surprisingly simple recipes! Thank you Chef Light!

sangria

We were greeted with our choice of Sangria:  Traditional Red Wine and Fresh Fruit Sangria or Falling Pear Punch.

Here’s Chef Light’s recipe for his fabulous Falling Pear Punch ~

Falling Pear Punch

20 ounces GREY GOOSE®  La Poire (Pear)

15 ounces Sparkling Wine

5 ounces Grand Marnier ®

5 ounces Pear Puree

5 ounces Freshly Squeezed Orange Juice

7.5 ounces Lemon Juice

Combine all ingredients in a punch vessel and chill using a large block of ice. Stir gently. Serve in cocktail cups with pear slice garnish/ground cinnamon on top.

This would produce a punch that has a volume of 57.5 ounces.

sangria cup

I consider Sangria to be the 5th food group since it has so many ingredients that are good for us! So I was very happy to get Chef Light’s recipe:

Sangria

1 bottle Red Wine

1/3 bottle Orange Juice

1/3 bottle Vodka

1/3 bottle B&B Brandy

1 Green Apple, diced

1 Orange, zested

1 Cinnamon Stick, cracked

1 cup Simple Syrup

Combine all ingredients in a large mixing bowl.  Cover and chill for several hours in the refrigerator. Pour sangria into a pitcher and serve ice-cold in chilled cocktail cups.

shrimp

The first tailgating tidbit we were served was pickled shrimp. Perfect for stand-up snacking at the game. Followed by delicious deviled eggs, warm bar nuts, ham and gruyere baguettes with mustard butter and avocado and bleu cheese dip with apples.

tailgate eggs

 

Then came the GRILL! We feasted on grilled beef tenderloin and salmon. One of the most delightful treats of the evening was the Texas Barbecue Dry Rub Ribs ~ grilled over charcoal.

tailgate ribs

…here’s Chef Light’s recipe ~ serve with Harvest (Vinegar Based) Slaw

Texas Barbecue Dry Rub

2 tablespoons Chili Powder

2 tablespoons Brown Sugar

2 teaspoons Black Pepper, freshly ground

1 teaspoon Dry Mustard

1 teaspoon Cumin, ground

1/4 teaspoon Red Pepper, ground

tailgate sea salt carmel peanut browniesCoffee with hearts

And for dessert ~ moist chocolately caramel sea salt peanut brownies.

tailgate chilitailgate chili jar

Chef Light sent us home with “Chili-Cornbread Jars” to  enjoy at our leisure.  What a fabulous idea – spicy chili layered with homemade cornbread topped with sour cream, shredded cheddar cheese and chopped green onion. Perfect for a hearty snack before the big game!

HAPPY TAILGATING!

wine not sign

Kittens

Kitten Update:  Ziggy Elman (grey kitten) and Artie Shaw (tabby kitten) are lovin’ life in their new forever home (day 3).  They are devouring their food, ignoring kitten toys because the other kitten’s tail and my fingers and toes are much better to chew on! Ziggy likes to put both feet in his water bowl (go figure)!

You are invited to visit my Facebook page: Bubblybee

Please follow me on Instagram:  Bubblybeeboop

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The Bee Sting Cocktail ~ Oh Honey!

light

September Is National Honey Month!

A new mead and honey tasting room recently opened in our city. After tasting their delicious honey I want to put it in everything from hot tea to cocktails! OH HONEY! The Bee Sting Cocktail is my new favorite!

Bee Sting Cocktail new one

Bee Sting Cocktail

…honey makes this cocktail sweet and jalapeno gives it the sting!

Honey simple syrup (enough syrup for 3 cocktails)

1/4 cup honey

1/4 cup water

Combine honey and water in a small saucepan.  Heat over medium heat, stirring until the honey dissolves. Remove from heat and allow to cool.

Bee Sting Cocktail:

Makes one cocktail.

1  jalapeño slice (about 1/2 inch thick slice)

1 ounce gin

3/4 ounce freshly squeezed lemon juice

1 ounce honey simple syrup

Jalapeno strip  or lemon twist garnish

Gently muddle the  jalapeño slice in cocktail shaker, add remaining ingredients and shake with ice. Strain into a chilled cocktail glass and garnish with  jalapeño strip or lemon twist (or both!).

gin

Sunset Hills Gin, made in Virginia, is my favorite gin of the moment.  Light and delightful, it does not have a strong juniper taste.

Here’s the 411 about the Mead and Honey Tasting Room:

Blacksnake Meadery…from bee to bottle

https://www.blacksnakemead.com

The Hive (1116 A Main Street SW, Roanoke, VA) – Open year-round
(540) 597-8739
Thursday & Friday 5:00-8:00
Saturday  1:00-8:00
Sunday  1:00-6:00

mead bee hive

honey samples

Honey Flight

samples:  top left: Orange Blossom, top right Avocado

middle left:  Raspberry, middle right:  Buckwheat

bottom left:  Thistle, bottom right:  Wildflower

Orange Blossom and Wildflower honey are my traditional favorites to add to hot tea, so it was fun to taste some different honey made from some surprising nectar.

The most pleasant surprise was the avocado honey….YUM! Avocado honey is made by the bees from the nectar of the avocado blossom.  Rich, soft, creamy honey.  Perfect to drizzle over cheese as an hors d’oeuvre. Raspberry honey would also be a good choice for the drizzle.

Buckwheat honey is dark and delicious with molasses undertones. Buckwheat is not wheat, it is a fruit related to rhubarb. I would use this honey  for cooking and baking.

Thistles have prickly stems and leaves with a rounded head of purple flowers.  The thistle is the national symbol of Scotland. The flavor of this honey can vary depending on the variety of thistle blossoms that are the source of the nectar. It can be light and sweet or more earthy with cinnamon or anise undertones. Thistle honey is my new favorite to add to my hot tea.

honey drip

mead samples

My husband and I enjoyed a Mead and Cider tasting at The Hive. Our flight included:

Hoppy Bee Brew ~ tastes like a fizzy light beer, lots of Cascades hoppy flavor. The Hive recommends pairing this brew with burgers, earthy foods such as pasta with porcini as well as pizza.

Lime Bee Brew ~ Light, dry and carbonated made with lime puree.  The Hive recommends pairing this brew with Thai or Mexican dishes or other spicy fare.

Foggy Ridge First Fruit Cider ~ Crisp, fruity cider made from early season heirloom apples. Tart apple aromas and flavors.

Foggy Ridge Serious Cider ~ Dry cider with floral and apple aromas made with high tannin heirloom apples.

(Blacksnake Mead and Foggy Ridge Cider are both made in Dugspur, Virginia. https://foggyridgecider.com)

Meloluna ~ Blacksnake calls this their “honeymoon” mead (Latin, mel = honey; luna = moon). This sweet dessert mead has aromas and flavors of honey with hints of caramel. The Hive recommends pairing the Meloluna with your favorite dessert or a good cigar.

Ziggy Elman

This little 4 month old kitty just joined us in his new forever home. His name is Ziggy Elman (American Jazz Trumpeter). I will include a photo of his brother Artie Shaw in future blogs…he has not decided to come out from under the bed yet, a little shy.

Bee happy

You are invited to visit my Facebook page: Bubblybee

Please follow me on Instagram:  Bubblybeeboop

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