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University of British Columbia Dietetics Program Partners With Little Kitchen Academy for Student Practicum Placements
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Little Kitchen Academy - The Key Ingredient for an Independent Child - Announces Largest Franchise Deal to Date for 50 Locations in Ontario, Canada by 2025
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Author of the article: Rita DeMontis
Publishing date: Feb 23, 2021 • March 4, 2021 • 6 minute read • Photo by iquacu /Getty Images
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It may not feel like it, but spring is in the air, and in the foods we eat. One condiment that always reminds me of this wonderful season is honey. Smeared on toast, spooned over yogurt, blended into glazes and dressings, you can taste the sunshine in each mouthful. My mother used to drizzle fresh honey on romaine lettuce leaves for an after-school snack and the taste sensation was astonishing.
A taste of spring in honey-kissed dishes
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When you think of honey, you think sweetness and warmth, of Winnie the Pooh and living in the land of milk and honey. Honey is all that and more, a natural product that evokes a sense of comfort. Itâs true what they say that a spoonful of honey helps the medicine go down, but nothing beats a few drops in a cup of hot tea, smeared on a piece of freshly baked bread, blended with garlic for the best wing recipe, or drizzled over a warm sniffer of brandy.
Even the various colours of honey â from light and delicate to deep and amber â gives one a sense of peace and optimism.