Amuse-Bouche feat. Shipwreck Honey
Sunday April 1st 2012Some shots of the reception last week where Shipwreck Honey made it's downtown debut, gracing a caramelized pineapple with whipped mascarpone. Click through for the jump below to get the recipe from the Chef and photographer: Greg Moss, of Greg Moss Photography, Seattle WA. We are already planning a second shoot at the Alki Apiary, Greg has a phenomenal eye for detail and I'm excited to see what he comes up with for the shoot, Apiary's aren't exactly conventional muses.....at least not yet! Visit his site, like him on face-book and be sure to ask about the rock-bottom Summer photography deals going on now at his Studio.
http://gregmossphotography.com/blog/
Comments
Adham - Saturday, April 7, 2012 @ 8:51 PM
Tim,The easiest way is to dzizrle it on. Take a top bar and let it soak in cold water, this will be your dzizrle guide. Take a top bar you wish to get a wax starter on, and then take your wet dzizrle guide and place it halfway across so the dzizrle line is where you want the wax starter. Then with a teaspoon, dzizrle hot beeswax in the groove created by the two top bars together. The beeswax will not stick to the cold wet top bar, and when you immediately pull them apart, you have a wax starter strip for the bees to start on.
Shirl - Monday, December 19, 2011 @ 9:57 PM
Thanks guys, I just about lost it lokiong for this.
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Steffi - Saturday, July 30, 2011 @ 8:12 AM
Heckuva good job. I sure apprcaeite it.
Makailee - Friday, July 29, 2011 @ 10:59 AM
Ab fab my godloy man.
Jesslyn - Thursday, July 28, 2011 @ 11:23 PM
Too many compelinmts too little space, thanks!