One thing I don't love about cooking with honey though is the sticky mess that gets all over the bottle and in the cabinet, and the fact that I have to turn the bottle upside down and wait for it to drip down at an insanely slow pace so I can get
that last bit of honey out of the bottle.
The yogurt and sticky stuff will come out easily once blended with the milk and you won't have to scrape it out of your measuring device when you're ready to move it; just use yogurt > milk > everything else as your order for adding stuff in; you can shake your table spoon around in the milk to make sure you get
every last bit of honey or maple syrup out.
Not exact matches
I've been making this nonstop for the
last couple
of weeks: salad greens (not iceberg, ugh), chopped red onion, chunks
of extra ripe mango, shredded carrots, chopped avocado, sliced cucumbers and feta, drizzled with a
bit of a
honey + white wine vinegar with the tiniest drop
of sriracha and a healthy helping
of black pepper.
You mentioned cinnamon — For the
last while I've been making applesauce flavoured with cinnamon and a tiny
bit of honey which my husband has for his bedtime snack.
The sugar content
of the
honey actually helps to preserve the syrup slightly, helping it to
last quite a
bit longer in the fridge.
I made some hot chili garlic sauce
last night, with
honey and lots
of garlic and a
bit of mustard powder and apple cider vinegar.