DAY 13 –BEE DANCE PLUS Karl Ritter von Frisch developed an ingenious marking system with which he was able to track individual bees within a colony. This enabled him to explore the meaning and purpose of tbee dancehe bee dance described by Aristotle. Von Frisch suggested that honeybees convey information about food sources to their fellow bees with the help of certain round and waggle dances. When the Scout bee returns from an abundant food or pollen source no more than 100 yards away, the bee informs the colony with a round dance. If the nectar source is further away, the scout bee dances in a figure eight; starting with a straight line, followed by a semicircle, another straight line and a semicircle in the opposite directions.

RECIPE 13 – SLOW COOKER HONEY GARLIC CHICKEN is a genuine winter treat for a busy household.

INGREDIENTS: 3 large bone-in, skinless chicken breasts (2 ½-3 pounds total) / ½ cup Sourwood honey for the woody flavor / ½ cup low sodium soy sauce / ¼ cup blackberry jam / ¼ cup hoisin sauce / 2 tbsp olive oil / 3 cloves garlic minced / ½ cup diced onion / ¼ tsp crushed red pepper flakes optional / 1 tbs cornstarch / sliced scallions, for garnish / sesame seeds, for garnish

DIRECTIONS: Cook in crock pot – slow cooker. Arrange the chicken breast in the slow cooker so they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes; then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 or 5 hours or until the chicken is fully cooked.

Slow-Cooker-Honey-Garlic-ChickenUsing tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredding chicken in a large bowl. In a small bowl, whisk together the cornstarch with 3 tbsp of cold water to make a slurry. Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

SOURCE: Chef Kelly Senyei blogs on WordPress; she is concise, the recipes are exceptional and the images are beautiful. This is only one of many great recipes to choose from.


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