Instant coffee – or brew your own, but you only need about 1/2 cup and I like to just make it real fast (and strong) with hot boiling water, plus I use decaf and we don’t often have a pot of decaf sitting around, so, yeah. Instant coffee. You do you.
Oatmilk – thickness, taste, and frothing quality varies by brand; I like Oatly, Chobani, and Forager.
Honey – usually local is best for finding one with a good flavor, but I recently bought some Wholesome! brand honey and was shocked at its unique, rich floral flavor.
Cinnamon – optional, but do you love yourself or not?
Salt – just a half a pinch.
You heat up your honey, oatmilk, and salt in a jar in the microwave, pop the lid on, and shake it up. Now you pour it over your coffee. And you win the cozy-morning-at-home olympics. The end.
While most drinks require too much energy to make latte worthwhile for me, the equation is just right on this one.

The minimal effort involved + the resulting incredibly cozy taste and texture = worth it. More than worth it. Better than worth it.

This has been my constant companion this fall – from the office in the late afternoon to the couch on a chilly Saturday morning. It is pure coffee shop level deliciousness at regular-person skill and effort level. Bring on the cozy!
This latte method (shake in a jar) was one that I saw in the September issue of Magnolia Magazine – shaking in a jar to froth your milk?! Totally new concept to me. But flavor-wise, mostly this oatmilk honey latte is influenced by the Starbucks version that I love, love, love.
Oatmilk Honey Latte – a delicious homemade morning treat! Steaming hot, rich, and dark coffee that’s satisfyingly creamy, barely sweet, and warm-spiced.

INGREDIENTS
3/4 cup oatmilk
1–2 tablespoons honey (depends how sweet you like it)
tiny tiny pinch of salt
1/2 cup of strongly brewed coffee (decaf, in my case!)
dusting of cinnamon, optional
INSTRUCTIONS
Pour the oatmillk, honey, and salt into a glass jar. Microwave for about a minute, until very hot.

This has been my constant companion this fall – from the office in the late afternoon to the couch on a chilly Saturday morning. It is pure coffee shop level deliciousness at regular-person skill and effort level. Bring on the cozy!
This latte method (shake in a jar) was one that I saw in the September issue of Magnolia Magazine – shaking in a jar to froth your milk?! Totally new concept to me. But flavor-wise, mostly this oatmilk honey latte is influenced by the Starbucks version that I love, love, love.
Oatmilk Honey Latte – a delicious homemade morning treat! Steaming hot, rich, and dark coffee that’s satisfyingly creamy, barely sweet, and warm-spiced.

INGREDIENTS
3/4 cup oatmilk
1–2 tablespoons honey (depends how sweet you like it)
tiny tiny pinch of salt
1/2 cup of strongly brewed coffee (decaf, in my case!)
dusting of cinnamon, optional
INSTRUCTIONS
Pour the oatmillk, honey, and salt into a glass jar. Microwave for about a minute, until very hot.

Thyme

Thyme has been recommended for cough and respiratory infections for centuries. Today, many plant-based lozenges and cough syrups contain thyme extract. You can soak a few teaspoons of thyme in hot water for 10 minutes and drink it like tea. It is even more effective if you mix it with fresh mint.

Honey

Honey (real honey of course) is a miracle food. It is known that dark honeys such as chestnut, oak and pine are more healing. A spoonful of honey before going to bed is perfect for sleep-disturbing coughs.
But let’s say we got sick. Usually, if the condition is not another, more serious disease, fever goes away, and a runny nose too. And all that remains is that cough that sometimes lasts for weeks, keeps us and other people in the house asleep at night, and sneakily attacked us during the meeting / concert / cinema we thought we were recovering!

Of course, it is best to consult a doctor for prolonged sore throats and coughs, but we can also create natural potions and relieve symptoms with easily available ingredients.

The healing properties of ginger allow you to relieve cough. Grate the fresh ginger and mix it with hot water and let it sit for ten minutes. Strain and drink like tea. Another method is to pour salt on a piece of ginger and chew it.
Lemon-Honey: Mix 2 tablespoons of fresh lemon juice with 1 tablespoon of honey and heat it on the stove. For a teaspoon every hour.

Vinegar-honey: Mix 2 teaspoons of apple cider vinegar with 2 teaspoons of honey. Take small sips.

Black radish-honey: Black radish is a miracle material for the treatment of colds and coughs. Cut the top of the turbine like a cap. Cut the bottom a little too. Play the inside with a vegetable carver (use it in a salad of course) and place the radish in a glass. Fill it with 1 teaspoon of honey. Cover the top like a lid. Leave it outside for 1 night. As the radish waits, it will pour its water into the glass. Drink 2-3 spoons a day from the water collected in the glass.

• Store in an airtight jar.
• Do not store in the refrigerator, keep it in a kitchen cabinet, away from direct sunlight. Do not keep it near the oven or stove, protect it from excessive heat.
• Be careful not to mix it with water or immerse the wet spoon you dipped in tea into honey. Spoons with dirty food residues also cause bacterial growth.
• If you collect honey from wherever you go like me and you cannot eat it all for a long time, you can also put the honey in the freezer. However, make sure that there is a space above the honey in the jar, it can expand when frozen.
• If your honey has crystallized, soak the jar in a bowl of hot water. The crystals will disappear in a short time.
When it comes to evaluating it in the kitchen, there cannot be a pleasant breakfast like spreading honey on toasted village bread and eating it. We also recommend it with cheese. However, since tree honey is less sweet compared to flower honey, it is especially suitable for already sweet foods such as ice cream and fruit salads.

Pine honey is mostly produced in the Aegean, especially in Muğla and its surroundings. Pine honey is one of the most special honeys in the world, created jointly by insects and honey bees living on the redwoods of this region and called “basra” (marchelina hellenica). Oak honey is also available in other countries. It is one of the honeys referred to as “forest honey” in Lebanon, Spain, Portugal and even Germany. We are mostly in Thrace. Bees also come to the insect outbreak that accumulates on the acorns and their leaves from late July to October.
It is actually a delicious recycling story among wood honey, insects and bees; one’s waste is evaluated by the other. Moreover, wonderful honeys come out. Now, the question is, are we making the most of it ?!
Honey does not deteriorate easily (if it is natural, it is quite natural to crystallize over time), but wood honey can last for a long time, especially without its consistency or crystallization.

Ham is a fast favorite during the holidays and it’s obvious why: it’s super simple to make, juicy and delicious, and possibly the most impressive main dish. A glistening glossy ham is a thing of true beauty. This year, instead of buying an expensive ready-made one, make your own mind-blowing char siu inspired honey baked ham instead.

If you’ve never glazed your own ham before or if you’ve only ever eaten dry ham, you’re probably wondering why I think ham is so delicious. Trust me when I say a perfectly glazed ham is just the right amount of salty balanced with sweet, with full hammy flavor.

Ham is everything right in the world, at least at the dinner table. Thanksgiving this year is looking a little different so maybe you’re not making a whole turkey, but who’s to say you can’t make yourself a ham?! Ham comes in all shapes and sizes making it perfect for a little pandemic honey baked ham holiday cheer.

No, we’re talking about wood honey, not furniture.
Does a person return with a jar of honey wherever he goes? Does he put a piece of honeycomb on the bread in the morning and eat? My kitchen cabinets are full of honey. Flower honey came from Norway as a gift, I carried eucalyptus honey from Australia, lavender from France, chestnut from the Black Sea, Hawaiian flower honey among them. All of them have a different place but among them the most precious tree honeys are oak and pine. They are dark caramel colored, strong, dense and character honeys.

Tree honeys like oak and pine are different from flower honeys. The amount of glucose and fructose in them is less, they do not burn the throat with their sweetness. There are more enzymes, amino acids and minerals in tree honeys compared to flower honeys. They are also rich in potassium, calcium and antioxidants. In contrast, flower honeys also have a higher pollen content.
The most interesting thing about wood honey is the way bees produce it. Bees do not make this honey by collecting nectar from flowers, but from a kind of resin that accumulates in the bark of trees. So where does this resin come from? Those who do not know may be surprised after this: The pine honey you have eaten for forty years is actually the secretion of insects living in the tree. The insects living on the tree feed by sucking the sap of the tree and expel the leftover as a sweet substance. If you see a substance like white cotton in pine trees in the summer, especially between the end of July and October, that’s the secretion of these insects. Bees love this sugary substance, so at the end of the summer when they can’t find many flowers, they gather on the trees and make honey.

Here’s what you need:

Instant coffee – or brew your own, but you only need about 1/2 cup and I like to just make it real fast (and strong) with hot boiling water, plus I use decaf and we don’t often have a pot of decaf sitting around, so, yeah. Instant coffee. You do you.
Oatmilk – thickness, taste, and frothing quality varies by brand; I like Oatly, Chobani, and Forager.
Honey – usually local is best for finding one with a good flavor, but I recently bought some Wholesome! brand honey and was shocked at its unique, rich floral flavor.
Cinnamon – optional, but do you love yourself or not?
Salt – just a half a pinch.
You heat up your honey, oatmilk, and salt in a jar in the microwave, pop the lid on, and shake it up. Now you pour it over your coffee. And you win the cozy-morning-at-home olympics. The end.
While most drinks require too much energy to make latte worthwhile for me, the equation is just right on this one.

The minimal effort involved + the resulting incredibly cozy taste and texture = worth it. More than worth it. Better than worth it.

Use a cast iron skillet if you have one. Cast iron is non-toxic and retains heat well. If you warm up the pan as directed before adding the oil, it should offer a great non-stick cooking surface. I use my 8″ cast iron pan (affiliate link) for single eggs, or 12″ pan for two eggs. My next best bet would be stainless steel. I’m hesitant to suggest non-stick pans because high heat can damage the coatings and release toxic PFOA’s into the air.

Crack the egg into a bowl first. You can more easily avoid oil splatters this way. I also find that pouring from a bowl yields a more evenly shaped fried egg that cooks a little more evenly.

Make sure the oil is hot before you pour in the egg. This helps ensure that the egg doesn’t stick to the bottom of the pan, and yields super crispy edges.

Be careful and watch out for hot oil splatters! This recipe is going to leave some tiny oil splatters on your stovetop. You’ll want to step away after you pour in the egg to avoid getting splattered yourself.

These natural sweeteners also help bind the bars together, and make these bars deliciously sweet (though not too sweet). Or, make date paste from fresh Medjool dates. Dates offer additional fiber, while honey or maple syrup do not. See the recipe notes for details.

Nut butter
Nut butter helps hold these bars together, and offers protein, healthy fat and fiber. You could use peanut butter, almond butter, or even pecan butter. For a nut-free option, sunflower butter will work.

Cinnamon, salt and vanilla extract
These add extra flavor to your bars. Technically, you could omit any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other ingredients—cut it in half if you’re sensitive to salt.
Mix-In Options
Two cups of mix-ins add flavor, texture and more nutrients. Choose from any combination of the following:

Nuts: Pecans, walnuts, almonds, or peanuts would all work well.
Seeds: Pepitas (green pumpkin seeds) or sunflower seeds are good options. You could use up to 1/4 cup flax seeds or chia seeds—these seeds absorb moisture, which is why I suggest limiting the quantity.

Steaming hot, rich, and dark, but also satisfyingly creamy – thank you, oatmilk! – and just barely sweet and warm-spiced… it’s hard for this not to just feel like the drink form of your favorite sweater.

Even with just a handful of ingredients, the flavor is incredibly nuanced because every jar of honey has a little bit of a different thing going on, know what I mean? I could drink these for 100 days in a row and not get tired of them. And I’m currently making good progress towards that goal.

Let’s just take a moment to address the fact that I really don’t share a lot of drink recipes here. In my real life, I hardly feel like I have time to get dinner on the table (just me? anyone?), much less make a beautifully crafted coffee drink or cocktail to complement the moment (unless it’s this Creamy Cashew Coffee). As a general life rule, I go for quick and easy at home (i.e. open a can of sparkling water) and I save my fancy drinks for my dining out experiences. So please know, when I share a drink, it’s because I really, really, really love a drink. (Thinking of you, agua fresca.)

This has been my constant companion this fall – from the office in the late afternoon to the couch on a chilly Saturday morning. It is pure coffee shop level deliciousness at regular-person skill and effort level. Bring on the cozy!
This latte method (shake in a jar) was one that I saw in the September issue of Magnolia Magazine – shaking in a jar to froth your milk?! Totally new concept to me. But flavor-wise, mostly this oatmilk honey latte is influenced by the Starbucks version that I love, love, love.
Oatmilk Honey Latte – a delicious homemade morning treat! Steaming hot, rich, and dark coffee that’s satisfyingly creamy, barely sweet, and warm-spiced.

INGREDIENTS
3/4 cup oatmilk
1–2 tablespoons honey (depends how sweet you like it)
tiny tiny pinch of salt
1/2 cup of strongly brewed coffee (decaf, in my case!)
dusting of cinnamon, optional
INSTRUCTIONS
Pour the oatmillk, honey, and salt into a glass jar. Microwave for about a minute, until very hot.

Honey or Sugar
We’ll feed the yeast with one tablespoon of honey or sugar.

Chop up your ingredients, if large.
These bars hold together best when the ingredients are quite small. If using almonds, you’ll want to either start with pre-sliced almonds, or chop them up in the food processor or by hand (same goes for all nuts). It’s easy to throw all of your mix-ins into the food processor and blitz a few times.

Press the mixture down as firmly as evenly as possible.
Air pockets will cause problems. Use a sturdy, flat-bottomed jar to make sure the mixture is pressed down completely. You might then press down with your hands to ensure it’s not trying to sneak up the sides or corners.

These natural sweeteners also help bind the bars together, and make these bars deliciously sweet (though not too sweet). Or, make date paste from fresh Medjool dates. Dates offer additional fiber, while honey or maple syrup do not. See the recipe notes for details.

Nut butter
Nut butter helps hold these bars together, and offers protein, healthy fat and fiber. You could use peanut butter, almond butter, or even pecan butter. For a nut-free option, sunflower butter will work.

Cinnamon, salt and vanilla extract
These add extra flavor to your bars. Technically, you could omit any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other ingredients—cut it in half if you’re sensitive to salt.
Mix-In Options
Two cups of mix-ins add flavor, texture and more nutrients. Choose from any combination of the following:

Nuts: Pecans, walnuts, almonds, or peanuts would all work well.
Seeds: Pepitas (green pumpkin seeds) or sunflower seeds are good options. You could use up to 1/4 cup flax seeds or chia seeds—these seeds absorb moisture, which is why I suggest limiting the quantity.

This has been my constant companion this fall – from the office in the late afternoon to the couch on a chilly Saturday morning. It is pure coffee shop level deliciousness at regular-person skill and effort level. Bring on the cozy!
This latte method (shake in a jar) was one that I saw in the September issue of Magnolia Magazine – shaking in a jar to froth your milk?! Totally new concept to me. But flavor-wise, mostly this oatmilk honey latte is influenced by the Starbucks version that I love, love, love.
Oatmilk Honey Latte – a delicious homemade morning treat! Steaming hot, rich, and dark coffee that’s satisfyingly creamy, barely sweet, and warm-spiced.

INGREDIENTS
3/4 cup oatmilk
1–2 tablespoons honey (depends how sweet you like it)
tiny tiny pinch of salt
1/2 cup of strongly brewed coffee (decaf, in my case!)
dusting of cinnamon, optional
INSTRUCTIONS
Pour the oatmillk, honey, and salt into a glass jar. Microwave for about a minute, until very hot.

Steaming hot, rich, and dark, but also satisfyingly creamy – thank you, oatmilk! – and just barely sweet and warm-spiced… it’s hard for this not to just feel like the drink form of your favorite sweater.

Even with just a handful of ingredients, the flavor is incredibly nuanced because every jar of honey has a little bit of a different thing going on, know what I mean? I could drink these for 100 days in a row and not get tired of them. And I’m currently making good progress towards that goal.

Let’s just take a moment to address the fact that I really don’t share a lot of drink recipes here. In my real life, I hardly feel like I have time to get dinner on the table (just me? anyone?), much less make a beautifully crafted coffee drink or cocktail to complement the moment (unless it’s this Creamy Cashew Coffee). As a general life rule, I go for quick and easy at home (i.e. open a can of sparkling water) and I save my fancy drinks for my dining out experiences. So please know, when I share a drink, it’s because I really, really, really love a drink. (Thinking of you, agua fresca.)

Here’s what you need:

Instant coffee – or brew your own, but you only need about 1/2 cup and I like to just make it real fast (and strong) with hot boiling water, plus I use decaf and we don’t often have a pot of decaf sitting around, so, yeah. Instant coffee. You do you.
Oatmilk – thickness, taste, and frothing quality varies by brand; I like Oatly, Chobani, and Forager.
Honey – usually local is best for finding one with a good flavor, but I recently bought some Wholesome! brand honey and was shocked at its unique, rich floral flavor.
Cinnamon – optional, but do you love yourself or not?
Salt – just a half a pinch.
You heat up your honey, oatmilk, and salt in a jar in the microwave, pop the lid on, and shake it up. Now you pour it over your coffee. And you win the cozy-morning-at-home olympics. The end.
While most drinks require too much energy to make latte worthwhile for me, the equation is just right on this one.

The minimal effort involved + the resulting incredibly cozy taste and texture = worth it. More than worth it. Better than worth it.

No, we’re talking about wood honey, not furniture.
Does a person return with a jar of honey wherever he goes? Does he put a piece of honeycomb on the bread in the morning and eat? My kitchen cabinets are full of honey. Flower honey came from Norway as a gift, I carried eucalyptus honey from Australia, lavender from France, chestnut from the Black Sea, Hawaiian flower honey among them. All of them have a different place but among them the most precious tree honeys are oak and pine. They are dark caramel colored, strong, dense and character honeys.

Tree honeys like oak and pine are different from flower honeys. The amount of glucose and fructose in them is less, they do not burn the throat with their sweetness. There are more enzymes, amino acids and minerals in tree honeys compared to flower honeys. They are also rich in potassium, calcium and antioxidants. In contrast, flower honeys also have a higher pollen content.
The most interesting thing about wood honey is the way bees produce it. Bees do not make this honey by collecting nectar from flowers, but from a kind of resin that accumulates in the bark of trees. So where does this resin come from? Those who do not know may be surprised after this: The pine honey you have eaten for forty years is actually the secretion of insects living in the tree. The insects living on the tree feed by sucking the sap of the tree and expel the leftover as a sweet substance. If you see a substance like white cotton in pine trees in the summer, especially between the end of July and October, that’s the secretion of these insects. Bees love this sugary substance, so at the end of the summer when they can’t find many flowers, they gather on the trees and make honey.

Ham is a fast favorite during the holidays and it’s obvious why: it’s super simple to make, juicy and delicious, and possibly the most impressive main dish. A glistening glossy ham is a thing of true beauty. This year, instead of buying an expensive ready-made one, make your own mind-blowing char siu inspired honey baked ham instead.

If you’ve never glazed your own ham before or if you’ve only ever eaten dry ham, you’re probably wondering why I think ham is so delicious. Trust me when I say a perfectly glazed ham is just the right amount of salty balanced with sweet, with full hammy flavor.

Ham is everything right in the world, at least at the dinner table. Thanksgiving this year is looking a little different so maybe you’re not making a whole turkey, but who’s to say you can’t make yourself a ham?! Ham comes in all shapes and sizes making it perfect for a little pandemic honey baked ham holiday cheer.

• Store in an airtight jar.
• Do not store in the refrigerator, keep it in a kitchen cabinet, away from direct sunlight. Do not keep it near the oven or stove, protect it from excessive heat.
• Be careful not to mix it with water or immerse the wet spoon you dipped in tea into honey. Spoons with dirty food residues also cause bacterial growth.
• If you collect honey from wherever you go like me and you cannot eat it all for a long time, you can also put the honey in the freezer. However, make sure that there is a space above the honey in the jar, it can expand when frozen.
• If your honey has crystallized, soak the jar in a bowl of hot water. The crystals will disappear in a short time.
When it comes to evaluating it in the kitchen, there cannot be a pleasant breakfast like spreading honey on toasted village bread and eating it. We also recommend it with cheese. However, since tree honey is less sweet compared to flower honey, it is especially suitable for already sweet foods such as ice cream and fruit salads.

Pine honey is mostly produced in the Aegean, especially in Muğla and its surroundings. Pine honey is one of the most special honeys in the world, created jointly by insects and honey bees living on the redwoods of this region and called “basra” (marchelina hellenica). Oak honey is also available in other countries. It is one of the honeys referred to as “forest honey” in Lebanon, Spain, Portugal and even Germany. We are mostly in Thrace. Bees also come to the insect outbreak that accumulates on the acorns and their leaves from late July to October.
It is actually a delicious recycling story among wood honey, insects and bees; one’s waste is evaluated by the other. Moreover, wonderful honeys come out. Now, the question is, are we making the most of it ?!
Honey does not deteriorate easily (if it is natural, it is quite natural to crystallize over time), but wood honey can last for a long time, especially without its consistency or crystallization.

The healing properties of ginger allow you to relieve cough. Grate the fresh ginger and mix it with hot water and let it sit for ten minutes. Strain and drink like tea. Another method is to pour salt on a piece of ginger and chew it.
Lemon-Honey: Mix 2 tablespoons of fresh lemon juice with 1 tablespoon of honey and heat it on the stove. For a teaspoon every hour.

Vinegar-honey: Mix 2 teaspoons of apple cider vinegar with 2 teaspoons of honey. Take small sips.

Black radish-honey: Black radish is a miracle material for the treatment of colds and coughs. Cut the top of the turbine like a cap. Cut the bottom a little too. Play the inside with a vegetable carver (use it in a salad of course) and place the radish in a glass. Fill it with 1 teaspoon of honey. Cover the top like a lid. Leave it outside for 1 night. As the radish waits, it will pour its water into the glass. Drink 2-3 spoons a day from the water collected in the glass.