"The only reason for being a bee that I know of is making honey....and the only reason for making honey is so I can eat it."
- Winnie the Pooh in A.A. Milne's The House at Pooh Corner
Welcome to the May issue of Seasoned Cooking. It’s a special month and we’re talking about all kinds of sweet things! We begin with the Ingredient SpotLight and its focus on honey. In addition to a good primer on nature’s sweetest manufactured (yes, you read that right) food, you’ll get a recipe that will have guests raving about your kitchen talent for weeks!
If your sweet tooth isn’t satisfied yet, you should spend a little time at the Happy Endings column for a look at tweaking standard brownie mixes to make them special … and divine! Chocolate paired with everything from fruit to flavored liquors to specialty chips will have your sweet tooth smiling.
Finally, you’ll want to read our touching tribute to mothers at the Through the Kitchen Window column. Rossana is presenting a group of special memories from a group of special people that will have you ready to drop everything and call Mom this month. A special thank you to the members of the “Jackson Cage” for sharing some very tender stories and a couple exceptionally sweet recipes!
If you’re finding yourself inspired by the spring weather, you might want to check out the Kitchen Focus column, with its look at brown bag lunches and foods that can be enjoyed in the great outdoors. And the spring weather has Phil out looking for the best frog legs that the season has to offer. He serves the ones he gets in a luscious garlic butter sauce and is sharing the recipe in Phil’s International Flair.
There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from an indepth look at hay fever to a guide to flavored coffee syrups. Enjoy and here's to a seasoned lifestyle.
