"Dave Smey" > wrote in message link.net>...
> Hi all, I have a fairly dumb question...
>
> The wife and I just returned from London, in particular from a shopping
> spree at Fortnum & Mason. We were particularly intruiged by the regional
> honeys and bought a cute sampler pack.
>
> So, um, now what? What's the best way to enjoy them? One fairly obvious
> solution, to pair them with cheese, is pretty much out since the wife is on
> a reduced cholesterol diet and can no longer tolerate luscious cheese.
>
> So, given that, what would YOU do with them? Please stop us from simply
> drizzling it all onto toast.
>
> Thanks,
> Dave Smey
> Brooklyn, NY

MMMmmmm - honey.

I was in Toronto last weekend. I had gotten the mistaken impression
that there was a guy at the St. Lawrence market selling local honeys.
Didn't find him. There was a guy selling New Zealand honeys of all
varieties. Most of them didn't appeal much to me. Except the thyme
honey. I have never tasted thyme honey before. It was astounding,
unlike anything else. It was flowers. Flowery like jasmine tea, but
a different sort of flower.

I did find a jar of buckwheat honey at a "gourmet store" in the
market. Buckwheat is my (now second) favorite honey, because it has
such a strong honey flavor.

As far as I'm concerned there's not higher calling for honey than to
appear on toast with butter. Think about it - the toast warms the
honey and releases aromas and flavors.

But a nice, lower calling is with granola or muesli and plain full-fat
yogurt (or low-fat for your wife.) You could also make some yogurt
cheese. Mmm..that sounds good.

Greg Zywicki