Queen Bee Foot Rub

I know winter has officially arrived when my skin is dry and my feet begin to crack and peel. Nothing makes me feel better than my own home made Queen Bee Foot Rub. This easy to make product requires a few simple ingredients and can be whipped at home in less than 30 minutes. If you notice that store bought moisturizing products simply sit on your skin then wash off later as a waxy mess. This is PARAFFIN wax...or simply industrial waste! It never penetrates your skin and actually prevents the beneficial oils from moisturizing. My wax of choice is pure beeswax. It's is pure, natural and emollient. Beeswax completely dissolves allowing the moisturizing oils to penetrate your skin and promote relief and healing. You will feel the difference!



Try this recipe:



Ingredients:

6 ounces olive oil

1 ounce beeswax

1/4 teaspoon lemon essential oil

1/4 teaspoon peppermint essential oil



Tools:

Wire whisk

Heat proof glass bowl

Cooking pan with water or double boiler

Stainless teaspoon



Method:

1) Measure the oil and beeswax to a heat proof measuring glass bowl and place the bowl into a bath of boiling water.

2) Mix well with a wire whisk until the wax is nearly completely melted. Remove the bowl from the water and stir the ingredients to thoroughly combine. Add the essential oils with teaspoon and stir well.

3) While still warm and liquid pour into small plastic or glass jars being careful not to spill. Mix will harden slowly as it cools. Place caps on jars when mixture becomes room temperature.

This recipe can be easily adapted to your own preferences in scents by adding in your favorite essential oils. I use peppermint to aid in circulation and lemon as a natural antiseptic. Enjoy!

Queen Bee Foot Rub

I know winter has officially arrived when my skin is dry and my feet begin to crack and peel. Nothing makes me feel better than my own home made Queen Bee Foot Rub. This easy to make product requires a few simple ingredients and can be whipped at home in less than 30 minutes. If you notice that store bought moisturizing products simply sit on your skin then wash off later as a waxy mess. This is PARAFFIN wax...or simply industrial waste! It never penetrates your skin and actually prevents the beneficial oils from moisturizing. My wax of choice is pure beeswax. It's is pure, natural and emollient. Beeswax completely dissolves allowing the moisturizing oils to penetrate your skin and promote relief and healing. You will feel the difference!



Try this recipe:



Ingredients:

6 ounces olive oil

1 ounce beeswax

1/4 teaspoon lemon essential oil

1/4 teaspoon peppermint essential oil



Tools:

Wire whisk

Heat proof glass bowl

Cooking pan with water or double boiler

Stainless teaspoon



Method:

1) Measure the oil and beeswax to a heat proof measuring glass bowl and place the bowl into a bath of boiling water.

2) Mix well with a wire whisk until the wax is nearly completely melted. Remove the bowl from the water and stir the ingredients to thoroughly combine. Add the essential oils with teaspoon and stir well.

3) While still warm and liquid pour into small plastic or glass jars being careful not to spill. Mix will harden slowly as it cools. Place caps on jars when mixture becomes room temperature.

This recipe can be easily adapted to your own preferences in scents by adding in your favorite essential oils. I use peppermint to aid in circulation and lemon as a natural antiseptic. Enjoy!

Honeybee Apiaries at UCONN

Yesterday afternoon, just before my book talk and honey tasting I had the great pleasure to visit the two apiaries at the University of Connecticut in Storrs. I was greeted by Suzy the event planner at their coop store who took great care of all of the details of my visit. Beekeepers and resident chefs, Amy and Steve were my tour guides. I had read about the honeybees at UCONN and saw pictures of the hives that were lovingly hand painted by the students so I was thrilled to have a private tour with their own beekeepers.

Here are photos of both bee yards where you can see the hives are wrapped for the winter. This helps keep the hive warm throughout the long cold New England winters. We spied a few girls gathered at the entrance. Unfortunately, the artwork was covered up but when we visited their bee barn where the equipment was stored I got a glimpse of the art first hand. This is truly where art meets beekeeping and science!

Here you see two honey filled frames ready to be extracted. Lucky to have a honey harvest kitchen all to themselves, Amy and Steve gifted me with a jar of UCONN's own spectacular honey. This is just the sort of thing us beekeepers rhapsodize over. Afterwards we grabbed a bite to eat and headed back to the bookstore where a group of beekeepers, honey lovers and enthusiast and listened to my stories and experiences as a beekeeper then enjoyed my own honey offerings. Promising to keep in touch, I hope to visit the apiary again this time in spring when the bees are flying!

Honeybee Apiaries at UCONN

Yesterday afternoon, just before my book talk and honey tasting I had the great pleasure to visit the two apiaries at the University of Connecticut in Storrs. I was greeted by Suzy the event planner at their coop store who took great care of all of the details of my visit. Beekeepers and resident chefs, Amy and Steve were my tour guides. I had read about the honeybees at UCONN and saw pictures of the hives that were lovingly hand painted by the students so I was thrilled to have a private tour with their own beekeepers.

Here are photos of both bee yards where you can see the hives are wrapped for the winter. This helps keep the hive warm throughout the long cold New England winters. We spied a few girls gathered at the entrance. Unfortunately, the artwork was covered up but when we visited their bee barn where the equipment was stored I got a glimpse of the art first hand. This is truly where art meets beekeeping and science!

Here you see two honey filled frames ready to be extracted. Lucky to have a honey harvest kitchen all to themselves, Amy and Steve gifted me with a jar of UCONN's own spectacular honey. This is just the sort of thing us beekeepers rhapsodize over. Afterwards we grabbed a bite to eat and headed back to the bookstore where a group of beekeepers, honey lovers and enthusiast and listened to my stories and experiences as a beekeeper then enjoyed my own honey offerings. Promising to keep in touch, I hope to visit the apiary again this time in spring when the bees are flying!

Holiday Open House

Red Bee is opening it's doors for our friends! Come visit, enjoy a cup of tea and our own honey while sitting near a warm fire. We are offering a spectacular selection of our own products handmade here at our charming red cottages.

Your favorite olive and honey soaps, honey facial scrub mask, body oil, bath salts, lip balms our signature honeybee butter balm, rescue salve and lip balms. Pure beeswax candles dinner tapers and lovely pine cones and asparagus shapes.


We will treat you to a honey tasting of our our own estate and
limited harvested wildflower and clover honey and honeycomb.

Delicious blueberry, goldenrod, clover, alfalfa, buckwheat, tupelo and
orange blossom served with cheese and crackers.
This will be a special treat and a weekend not to be missed.

Come pick up a signed copy of my new book
HONEYBEE Lessons from an Accidental Beekeeper!

RSVP...Let us know your coming!
redbee@optonline.net

Holiday Open House

Red Bee is opening it's doors for our friends! Come visit, enjoy a cup of tea and our own honey while sitting near a warm fire. We are offering a spectacular selection of our own products handmade here at our charming red cottages.

Your favorite olive and honey soaps, honey facial scrub mask, body oil, bath salts, lip balms our signature honeybee butter balm, rescue salve and lip balms. Pure beeswax candles dinner tapers and lovely pine cones and asparagus shapes.


We will treat you to a honey tasting of our our own estate and
limited harvested wildflower and clover honey and honeycomb.

Delicious blueberry, goldenrod, clover, alfalfa, buckwheat, tupelo and
orange blossom served with cheese and crackers.
This will be a special treat and a weekend not to be missed.

Come pick up a signed copy of my new book
HONEYBEE Lessons from an Accidental Beekeeper!

RSVP...Let us know your coming!
redbee@optonline.net

HONEYBEE Book Tour Begins

Oh my, it's already here! Time to leave for the west coast leg of my "HONEYBEE Lessons from an Accidental Beekeeper" tour. Tomorrow, Friday morning I will be up before the sun rises and flying off to San Francisco. Next Portland, Seattle then another engagement in SF then to Tuscon and finally Texas! These are all places I confess I have never been to. Well, I am lying-I did go to SF for a week with my parents. I don't remember a thing back then. Lucky for me, Facebook has helped me reach out to old friends I would never had been able to find otherwise and meet up in each one of these cities. This is truly a twenty first century luxury that will make my travels much more exciting and definitely memorable.


If you would like to follow my schedule visit the events page on my web site at www.redbee.com or friend me on Facebook at Red Bee Marina. There will be a few live radio interviews posted. This way we can keep in touch! Hope to see you there! Marina

HONEYBEE Book Tour Begins

Oh my, it's already here! Time to leave for the west coast leg of my "HONEYBEE Lessons from an Accidental Beekeeper" tour. Tomorrow, Friday morning I will be up before the sun rises and flying off to San Francisco. Next Portland, Seattle then another engagement in SF then to Tuscon and finally Texas! These are all places I confess I have never been to. Well, I am lying-I did go to SF for a week with my parents. I don't remember a thing back then. Lucky for me, Facebook has helped me reach out to old friends I would never had been able to find otherwise and meet up in each one of these cities. This is truly a twenty first century luxury that will make my travels much more exciting and definitely memorable.


If you would like to follow my schedule visit the events page on my web site at www.redbee.com or friend me on Facebook at Red Bee Marina. There will be a few live radio interviews posted. This way we can keep in touch! Hope to see you there! Marina

English Tea with English Honey by English Beekeepers

Last weekend our English beekeeping friends Lillian and John were visiting their family here in CT. When they visit we always get together and exchange information and updates on how our bee season is going. They reported to have harvested some 3,000 lbs of honey this year and are always thoughtful enough to bring us a jar of their special harvest. Their Oxfordshire honey is close to white in color with a hint of warm yellow. As you can see from the picture it is practically pure cream in texture yet with a gentle granular texture. I love how honey can have these two completely different qualities in the same mouthfull. Not only did we get to indulge in their honey, we were treated to a traditional English tea party! Below are a few photos of the offerings...


ABOVE: Lovely cucumber sandwiches, crustless in the traditional style, English Breakfast tea with bee designed napkins...a thoughtful touch. BELOW: Scones with strawberry jam and REAL clotted creme! It was all so heavenly and a chance to relax and while reflecting over the bees who bring us such lovely indulgences.


My Recipe for Traditional English Scones:

Yield: 1 dozen
Level: easy
Cook time: 20 minutes

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/4 cup, plus 2 tablespoons sugar
• 3 large eggs
• 1/3 cup buttermilk
• 1/2 cup raisins

Directions

Preheat the oven to 350 degrees F.

Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, 1 at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. Bake for 20 minutes. Serve the scones warm, with strawberry jam and clotted cream.

English Tea with English Honey by English Beekeepers

Last weekend our English beekeeping friends Lillian and John were visiting their family here in CT. When they visit we always get together and exchange information and updates on how our bee season is going. They reported to have harvested some 3,000 lbs of honey this year and are always thoughtful enough to bring us a jar of their special harvest. Their Oxfordshire honey is close to white in color with a hint of warm yellow. As you can see from the picture it is practically pure cream in texture yet with a gentle granular texture. I love how honey can have these two completely different qualities in the same mouthfull. Not only did we get to indulge in their honey, we were treated to a traditional English tea party! Below are a few photos of the offerings...


ABOVE: Lovely cucumber sandwiches, crustless in the traditional style, English Breakfast tea with bee designed napkins...a thoughtful touch. BELOW: Scones with strawberry jam and REAL clotted creme! It was all so heavenly and a chance to relax and while reflecting over the bees who bring us such lovely indulgences.


My Recipe for Traditional English Scones:

Yield: 1 dozen
Level: easy
Cook time: 20 minutes

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/4 cup, plus 2 tablespoons sugar
• 3 large eggs
• 1/3 cup buttermilk
• 1/2 cup raisins

Directions

Preheat the oven to 350 degrees F.

Sift together the flour and baking powder. In a separate bowl, beat the butter until creamy. Add the 1/4 cup sugar, beating until pale and fluffy. Add the eggs, 1 at a time, then add the flour mixture and the buttermilk. Sprinkle the raisins over the dough and gently fold them in. Using an ice-cream scoop, place mounds of dough on a baking sheet and sprinkle with the remaining sugar. Bake for 20 minutes. Serve the scones warm, with strawberry jam and clotted cream.

What's in my Garden this week?

Hello September, Summer is winding down yet this is the time of year when our gardens produce the best harvest. The early spring rain gave every living thing a very late start and these last few weeks of warmer temperatures and full sunshine my garden is looking...well quite nice! This year we had an amazing crop of garlic, eggplant, peppers, cucumbers, tomatoes, butternut squash, melons, basil, oregano, chamomile, catnip, fennel, mints and edible flowers! Our baby Americana chickies have grown up and begun laying brilliant blue eggs! We also harvested some fresh honey from our hives. No need to go shopping...I think I'll just shop in my own backyard! Now that is the definition of sustainable.

What's in my Garden this week?

Hello September, Summer is winding down yet this is the time of year when our gardens produce the best harvest. The early spring rain gave every living thing a very late start and these last few weeks of warmer temperatures and full sunshine my garden is looking...well quite nice! This year we had an amazing crop of garlic, eggplant, peppers, cucumbers, tomatoes, butternut squash, melons, basil, oregano, chamomile, catnip, fennel, mints and edible flowers! Our baby Americana chickies have grown up and begun laying brilliant blue eggs! We also harvested some fresh honey from our hives. No need to go shopping...I think I'll just shop in my own backyard! Now that is the definition of sustainable.

Hungry honeybees...

The other day I thought it would be a good idea to take some new photos of my honey jars outside. So I set up a few props on a wooden table in my yard and styled them for a bee-utiful shot. My phone rang while I was arranging things so I ran inside to pick it up. I have no idea how long the conversation went on but it must have been close to ten minutes. When I returned to begin shooting this is what I found. Hungry honeybees enjoying the box of honeycomb. Some how they managed to open the plastic case and were happily dining on their own good stuff. After about an hour or so the plastic lid was moved a few inches as they polished off the last few nibbles bees wax and all. So I left them to enjoy their last bit of honey goodness and decided to shoot these photos anyway.


Accidental Beekeeper Lesson: Never leave your honey unattended even to answer the phone!

Hungry honeybees...

The other day I thought it would be a good idea to take some new photos of my honey jars outside. So I set up a few props on a wooden table in my yard and styled them for a bee-utiful shot. My phone rang while I was arranging things so I ran inside to pick it up. I have no idea how long the conversation went on but it must have been close to ten minutes. When I returned to begin shooting this is what I found. Hungry honeybees enjoying the box of honeycomb. Some how they managed to open the plastic case and were happily dining on their own good stuff. After about an hour or so the plastic lid was moved a few inches as they polished off the last few nibbles bees wax and all. So I left them to enjoy their last bit of honey goodness and decided to shoot these photos anyway.


Accidental Beekeeper Lesson: Never leave your honey unattended even to answer the phone!

Blueberries, Honey bees and Coffee Cake

Yesterday I ventured out into the evening humidity to pick some blueberries for fun. After a long hike through the trails at Trout Brook Valley land trust, I arrived at the infamous gate that instructs visitors to turn right, go down the hill to the patch where the blueberries reside. Carrying my basket, bug spray and a bottle of Pellegrino in great anticipation of encountering fresh blueberries, I continued my quest downhill to a huge field. I arrived at a manicured field of bushes neatly lined up and each baring clusters of plump blueberries dangling for the picking. Without hesitation, I plucked the first and popped it into my mouth. A mini explosion took place as I crushed the berry between my tongue and roof of my mouth. Firm in texture, sweet and sour all at the same time, fresh blueberries are nothing like the ones you find at your corner store. And these wild blueberries are truly pesticide free, if you can believe that. The local honey bees love the mini white blossoms that give way to these fruits that range in color from ultramarine to violet. When honeybees gather nectar from the blueberry blossoms, beekeepers harvest blueberry honey! Yep! It's true, there is a blueberry honey and it is one of my favorites. Blueberry honey is light to medium amber in color. It has a smooth texture with hints of fruity blueberries and lemon and it is so buttery I love to drizzle it on my favorite blueberry coffee cake. Recipe below:

BLUEBERRY COFFEE CAKE

Ingredients:

• 2 cups freshly picked blueberries, rinsed and pat dry
  
• 1 Tablespoon all-purpose flour
• 2 Tablespoons fresh lemon juice
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup Red Bee® Blueberry Blossom Honey
• 2 eggs
• 1/4 cup milk
• 2 Tablespoons fresh lemon juice
• 1 teaspoon freshly grated lemon peel
• 1 teaspoon vanilla extract
• 6 Tablespoons butter, melted
• 1/2 teaspoon baking soda

Method:

Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed. Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool.

Red Bee® Blueberry Blossom Honey

www.redbee.com

Blueberries, Honey bees and Coffee Cake

Yesterday I ventured out into the evening humidity to pick some blueberries for fun. After a long hike through the trails at Trout Brook Valley land trust, I arrived at the infamous gate that instructs visitors to turn right, go down the hill to the patch where the blueberries reside. Carrying my basket, bug spray and a bottle of Pellegrino in great anticipation of encountering fresh blueberries, I continued my quest downhill to a huge field. I arrived at a manicured field of bushes neatly lined up and each baring clusters of plump blueberries dangling for the picking. Without hesitation, I plucked the first and popped it into my mouth. A mini explosion took place as I crushed the berry between my tongue and roof of my mouth. Firm in texture, sweet and sour all at the same time, fresh blueberries are nothing like the ones you find at your corner store. And these wild blueberries are truly pesticide free, if you can believe that. The local honey bees love the mini white blossoms that give way to these fruits that range in color from ultramarine to violet. When honeybees gather nectar from the blueberry blossoms, beekeepers harvest blueberry honey! Yep! It's true, there is a blueberry honey and it is one of my favorites. Blueberry honey is light to medium amber in color. It has a smooth texture with hints of fruity blueberries and lemon and it is so buttery I love to drizzle it on my favorite blueberry coffee cake. Recipe below:

BLUEBERRY COFFEE CAKE

Ingredients:

• 2 cups freshly picked blueberries, rinsed and pat dry
  
• 1 Tablespoon all-purpose flour
• 2 Tablespoons fresh lemon juice
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup Red Bee® Blueberry Blossom Honey
• 2 eggs
• 1/4 cup milk
• 2 Tablespoons fresh lemon juice
• 1 teaspoon freshly grated lemon peel
• 1 teaspoon vanilla extract
• 6 Tablespoons butter, melted
• 1/2 teaspoon baking soda

Method:

Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with folk until well mixed. Add flour mixture; mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly. Bake at 350°F for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool.

Red Bee® Blueberry Blossom Honey

www.redbee.com

Honey Bee Open House

What’s Buzzing at the New Canaan Nature Center?
Honey Bee Open House
144 Oenoke Ridge
New Canaan, CT 06840
Phone: (203) 966-9577
Saturday, July 25, 2009
10:00 AM – 2:00 PM

Did you know that one third of our food is pollinated by honeybees? Did you know that we have lost 50% of our honeybees in the United States due to environmental stresses and a little known condition called Colony Collapse Disorder (CCD)?

Everyone is invited to our Honey Bee Open House to learn more about honey bees and honey, pollination, the amazing health benefits and the importance to our environment and ecosystem.

• 10:00AM Unveiling of the new honeybee observation hive in the Discovery Room
• 11:00AM – Noon Marina Marchese, owner of Red Bee Honey will share her experiences as a beekeeper and conduct a honey tasting to highlight different nectar sources that create each unique flavor profile
• Noon – 1:00PM Encaustics (beeswax) art demonstration with Silvermine Guild artist Elizabeth Back, Nash Hyon, Kari Englehart, Leslie Guiliani and Maria Marchese
• 1:00PM Wildflower walk & talk
• 1:30PM Honeybee costume parade - prizes will be awarded!