Honey-Soy Shrimp & Keeping Bees

Jan 25, 2012

“Do you make your own honey?” someone asked.  I was at a book signing and had finished telling a story about taking the four kids to pick berries and how they help make raspberry jam.

“Oh, no,” I said and when the person looked surprised I had to explain.

Here is what I do: I have 4 kids who know to give up their seat on a train for someone old or injured or pregnant, 3 businesses that put good in the world even if they don’t make me able to fly 1st class, 1 beast of a dog who never growls, and 1 spouse who can play Chopin AND Air Supply and encourages me to sing even when I want to go to bed.

Here is what I do not do: keep bees, grow my own vegetables, or manage to keep more than 4 houseplants alive at any one time.  And I should note that one houseplant is on loan from my mother.  She let me borrow it ten years ago when I was staging our old flat to sell it.  I have not returned it and despite my best efforts to kill it, the plant is alive and well and living on the bookshelf.  The three other plants are ones I carried, wrapped in wet paper towel, on a plane from my grandma’s house in Florida.  Two aloe babies and one spider fern.  They are very small (like Grandma was) and forgiving (which she wasn’t) and now that she’s gone I feel pressure to keep the plants alive.

That’s just it. I am busy keeping alive all these people and businesses and I can’t possibly have to go check on bees and worry about them. Anyway, I’d probably be the batty lady who reads to her bees if I had them.

So, for now, no raised beds of veggies and no beehives.

 

PS If it makes you feel better, my friend harvested this honey from his own bees.  AND his bees speak Italian.

Honey-Soy Shrimp

This dish is a great starter on skewers or a main meal with vegetables or soba noodles and can be eaten hot, warm, or room temp. You may prepare these the day before. This pairs well with broccoli slaw.

1 lb cleaned, deveined shrimp, tail on, patted very dry

1/3 cup soy sauce

1/3 cup honey

1 tsp grated fresh ginger

1 clove garlic, crushed

2 tsp darm brown sugar

2 tsp lime juice

Combine all ingredients and blend (hand-held is fine). Pour over shrimp and toss to coat. Let sit for at least 30 minutes but up to a few hours. Preheat oven to 450. Line pan with foil and spread shrimp in single layer. Bake 5 minutes, flip shrimp, and bake another 5 until cooked. Serve with broccoli slaw (see my recipe), quinoa, or a pile of greens or eat with your fingers while you read to your bees.

Comments

comments