MONDAY
CHRISTMAS POTLUCK!
Bring a covered Dish full of food!
6:30 p.m.
GREETINGS!
Another year has zipped
right by us! Hopefully it was a
successful year with your bees, and if not, you have picked up a few more
techniques that may help in the future!
The November
meeting was a productive one! We voted to adopt The First Methodist Church in
At our November
meeting, they decided to have the Beginning Beekeepers class on Saturdays March 24th and March 31st
They will each be 4 hours long. They will decide
then, (depending when they can get the package bees) when to have the class of
"Installing package bees". A possibility is our April 2nd meeting.
We will be
nominating and voting officers for next year. All officers have agreed to keep
their position for one more year except; nominations and voting needs to be
done for the secretary position. Also, the Newsletter Editor could stand a
break and we decided to elect Trustees again this year.
Over 300 bears were filled, labeled, and
decorated to be distributed to the local food banks in the 4 counties in this
area.
Our webmaster has asked to bring any pictures
that were taken when the bears were delivered, and if possible put on cd's or disk so they can be put on our website. Of course
if you have any beekeeping related pictures that you think the public might be
interested in, bring them also!
Wanted:
Contact
Trivia!
Which honeybee
does not have a sting? A. the Queen, B. workers, C. Drones.
RECIPE!
Honey Caramel Corn - from
honey.com
Makes 6 servings
1/2
cup honey
1/2
cup butter or margarine
1/2
cup packed brown sugar
salt
1
teaspoon grated orange peel
1/4
teaspoon baking soda
3
quarts popped popcorn
Melt
butter in large saucepan; stir in sugar, honey and salt. Cook and stir until
mixture comes to a boil. Reduce heat to medium; boil without stirring about
three minutes to 265°F. Remove from heat; stir in orange peel and soda. Place
popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring.
Turn onto greased 15-1/4x10-1/4x1/4-inch baking pan. Bake at 250°F for 45
minutes; stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container. Makes three
quarts (six servings of two cups each).
See you Monday night! Bring a covered dish and appetite!...