You are currently browsing the Ted Kennedy Watson posts tagged: Honey
From the fab TRU BEE folks, comes Tennessee Snow honey. It is raw, unprocessed, non-pasteurized honey–with all the healthful enzymes and pollens intact. I find the creamy white color to be so intriguing, as it is not what you see in honey often. This is perfect spread on morning toast. I also love the idea of a bottle of this set out with a cheese platter. The spiffy graphic bottle makes this ideal for gift giving. Good, and good for you.
Good honey can be a bit like a good wine, layered with subtle complexities of flavor. The flavor also varies depending on what the bees feasted on that particular season. That brings us to TRU BEE. Each jar of this honey captures the taste of nature in a particular place and time. Rainfall, sunshine, bloom time–all take part in the unique taste of each harvest. That flavor may never be repeated again. Our order of the honey just arrived the other day. What I like is that it is bottled & labeled by the season harvested. The Spring honey is full of nectar from fruit trees. The honeybees making this vintage also foraged crimson clover and wild country privet. The Summer variety is deeper in flavor, from sun-drenched wildflowers and herbs, such as lavender & rosemary. Yum. A taste of the seasons from Tennessee.
I also love the lip balm they produce. Made from unbleached beeswax, sweet almond oil, peppermint essential oil, vitamin E and rosemary extract. Again, yum. All housed in a nifty clear container.
My oh my, was I in culinary & design detail heaven yesterday morning. Those are not 2 things that always go hand and hand, but at Buvette, our new favorite find in NYC, they most certainly do.
In the West Village, at 42 Grove Street, between Bleecker & Bedford, this tiny space is big on flavor and design detail. Truly, I was a bit weak in the knees at how good both aspects were.
We arrived a minute or so before 8 when they open during the week for breakfast. They were incredibly gracious about having us come in and finding a spot even before they were really open. It was fun to watch the theater of it all unfold, as a new day began in the beyond charming space. Water was poured from cool vintage looking apothecary bottles. I took a few photos for the post today, and then the culinary experience began.
As most of you know, I love small, intimate, cozy spaces. Buvette is all of that in spades. The tiny table becomes this artful tableau once drink and food starts arriving.
There was not one bite, morsel or sip that did not satisfy completely. Dishes are delivered on vintage compotes, so the food is at varying heights at your table. Owner/chef Jody Williams arrived as we were enjoying our meal. Cheers to you Jody for creating a culinary work of art! We love frequenting eateries that are individually owned, where you really see the passion of the owner shine. Buvette is that type of place. I look so forward to frequenting it on each of my visits.
I have had this lingering cold bug for weeks, and have consumed more Mariage Freres tea in the last month than I have in my lifetime. All that tea has been flavored with a favorite new find, Acacia honey. I did a little research on it. Here is what I found.
Acacia is made from nectar collected from Acacia tree blossoms. The honey we carry in the shop is from Italy, which is quite clear in color and has a mild, floral taste. Because it is so mild, it does not really over-power the flavor of the tea, but enhances the sweet quality. It is also a natural germ killer, so it is a wise addition during cold season. It also works perfectly on toast and is yummy with mild cheeses. Cheers to Acacia honey!
Be yourself; everyone else is already taken.
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