7:00 p.m.
At Gz Bz Honey Farm
Bring your own chair!
Hello!
Summer
is just about here!
They
are promising a warm Memorial Day, so we shall see! I know the bees will be
thrilled along with the beekeepers waiting for their first harvest of spring
honey!
For
Anyone
wanting a box of fondant (food for the bees) should call
ahead
of time. Cost is $43.00 for 50 pounds.
Can also be divided.
================================================================================================================
Memorial
~
I
was sent an invitation from Arnold Bigler's family to pass along to our
club. It is found at the end of this
newsletter.
=================================================================================================================
Our
last meeting was well attended, for such a beautiful night! When the weather starts turning nice, it’s a
hard to quit working outside and go to a meeting! We're all glad when we get
here! We would miss the fellowship of one another.
Not
to mention we sometimes actually learn a thing or two!
We watched one of the O.S.B.A. power points on
Diseases of the Bees. It had some good pictures of actual diseases.
It
also gave us ways to eliminate the diseases also.
This month's program will be on "Cross wiring
your frames" A How to demonstration
by Doc Dehiel. Bring your input on the
way you do your hives too!
Why
do we do this?? Come and find out!
Have
a great
"Barbecue Pork
Steaks"
from honey.com
4
Pork blade steaks cut 1"-1 ¼" thick
½
C. bottled barbecue sauce
1/3
C. honey
1
Tbl.Worcestershire Sauce
1
tsp. garlic salt
½
tsp. prepared mustard
Pound
steaks with meat mallet. For sauce, in a small bowl, combine remaining
ingredients; mis well. Place steaks on grill about 4 in. above med.-slow coals.
Cook about 8 min. on each side. Brush steaks with sauce & continue cooking
5 min. more, turning and brushing with sauce.
Asparagus w/Honey Garlic
Sauce
1
Lb. fresh asparagus
½
C Dijon mustard
½
C. dark ale or dark beer
1/3
C. honey
1
clove garlic, minced
½
tsp. crushed dried thyme leaves
½
tsp. salt
Add
asparagus to boiling, salted water (about 1 in.) and cook, covered, about 2
min. or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme
and salt, mix well. Pour over cooked asparagus.
See You Monday!!
Sue
Click
here for Bigler.txt