Recipe inspired by the book “The Secret Lives of Bees” by Sue Monk Kidd
“On our first Friday evening there, after prayers were finished and orange and pink swirls still hung in the sky from sunset, I went with August to the bee yard. I hadn’t been out to the hives before, so to start off she gave me a lesson in what she called “bee yard etiquette.” She reminded me that the world was really one big bee yard, and the same rules worked fine in both places: Don’t be afraid, as no life-loving bee wants to sting you. Still, don’t be an idiot; wear long sleeves and long pants. Don’t swat. Don’t even think about swatting. If you feel angry, whistle. Anger agitates, while whistling melts a bee’s temper. Act like you know what you’re doing, even if you don’t. Above all, send the bees love. Every little thing wants to be loved.”
“August had been stung so many times she had immunity. They barely hurt her. In fact, she said, stings helped her arthritis, but since I didn’t have arthritis, I should cover up. She made me put on one of her long-sleeved white shirts, then placed one of the white helmets on my head and adjusted the netting. If this was a man’s world a veil took the rough beard right off it. Everything appeared softer, nicer. When I walked behind August in my bee veil, I felt like a moon floating behind a night cloud.”
Lemon & Honey Fruit Salad
- 7 oz Greek or Australian yogurt plain
- 2 tbsp honey
- ½ tsp vanilla paste (or 1 tsp vanilla extract)
- 1 tsp lemon zest
- ⅛ tsp kosher salt
- 4 cups fruit - any combination of pineapple chunks, mandarin orange slices, blackberries, strawberries, cherries
Combine in a large bowl yogurt, honey, vanilla, lemon zest, and salt until thoroughly combined.
Add all the fruit and gently fold to combine. If using orange slices stir those in last because they will fall apart.
Refrigerate for at least an hour before serving.
To be extra Southern, you can add baby marshmallows, shredded coconut, and/or chopped pecans