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Tuesday, November 01, 2005



Hi Brett, wishing you and N, a Happy Diwali.

That honey looks gorgeous. Finding two of your favorites on the same day, that's kismet, indeed.

(You are no Condi. She behaved like Nero, what a heartless human being she is.)


I love Marshall's (rare) pumpkin honey and regret not bringing some back with me on my last visit. Glad you're enjoying the vomit, er, fruits of their bee's labor!


Oh, do I envy you that honey. It sounds like it tastes marvelous, and it looks absolutely beautiful.
Bees are pretty much the original model for "eating locally", and we are the lucky beneficiaries - all these myriad wonderful different honeys!


Funny, the Greeks do the something similar with their very thick yogurt...dribble wonderful Attiki honey on top & then scatter broken walnuts for a tart/sweet dessert.


Looks absolutely wonderful. I haven't tried paneer, but I have read about it and been curious.


I was going to say basically the same thing as CadmiumRed. One of my favorite things to eat when I get hungry in the late afternoon is yogurt cheese drizzled with lots of honey. But yours is prettier than mine.


Brett, that's just totally crass, calling honey "bee vomit." It's Bee Barf!
Great photo.


Brett, you never disappoint! What a fabulous idea - I've been meaning to try that panir ever since I read about it in the Chron. Keep on scouring, stealing and pilfering... and we'll keep cheering you on!


Indira, hope you had a happy Diwali too. I like your analogy. Condi did indeed fiddle while Rome burned.

David, I wonder how Marshall's honeys compare to some of the interesting French and Italian honeys, like chestnut honey. I suppose it depends on the intended use.

Lindy, artisan honeys are very local, aren't they? The folks at Marshall's claim that using honey produced from the local wild flowers helps to combat allergies by building up some sort of immunity. I don't know how true that is (I eat plenty of their honey and my allergies haven't improved), but it's an interesting theory.

CadmiumRed and mzn, that is a typical Greed dessert, isn't it? There's probably some version of this dessert in every Mediterranean region. In the Lombardy region of Italy, I've read that gorgonzola dolce is often served the same way.

Kalyn, the more typical, firmer version of paneer is actually quite easy to make at home. Basically, you heat up milk and add something acidic, like vinegar, lemon juice or, my favorite, buttermilk. Then the milk separates into curds and whey. You skim off the curds, drain them in a cheesecloth, press them if you desire firmer cheese, and presto! you have paneer.

Cookiecrumb, bee barf. That's good, but do you really want to encourage me to come up with more alliterative phrases? Before you know it, I'll accidentally make a dinner of foods all beginning with the letter B!

Jennifer, thanks for the encouragement. I didn't realize the Chron (darn! they scooped me) had written about the Cowgirl panir, or I would've tried it sooner!


What a serendipitous day at the farmers market! And I agree, there's not much more exciting than finding something new to EAT! Nice to find another gawker reader, too. Do you also read defamer?


The mel i mató looks wonderful


Brett - I've been completely buried at work for the past three weeks so I'm just now catching up on my blog reading, but I wanted to thank you for your much-too-kind words! I love that panir from Cowgirl and Marshall's honey is fantastic, so the combination that you put together sounds absolutely spectacular. I will definitely give it a try!

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