September 2013
Michael Gollin

I awoke this morning to the smell of honey. What a good beginning. Sweet vapors lingered from boiling teglach, dough balls in syrup, our family tradition for the new year.

Crunchy candy coating with almonds, sesame, and dates, and a glass of milk; and for dessert, a slice of newly picked golden apple dipped in Santa Fe honey made by brother’s bees.

Everything is possible with food like that to enjoy.


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