I will be on live television tomorrow night – Wednesday, September 16, from 7-8 PM. I am traveling down to QVC headquarters in Philadelphia to share stories and food gifts from my new cookbook Food Gift Love: More Than 100 Recipes to Make, Wrap, & Share on live television. (You can live stream the network here) It’s certainly a little bit nerve-racking and, no question, anxiety-producing but I am honest when I say I am strangely unruffled by it all. I mean, I’m nervous. Hello, folks, LIVE TELEVISION! But there are two big reasons why I believe I’ve made a subtle decision to simply suppress the nerves and go with the flow.
First, just like all of you ask for your dreams to come true, I asked for this.
Friends have been calling the last few weeks to wish me luck and sympathize with how busy I am. I am busy, no doubt, but I asked for this and part of asking for your dreams and working to make them come true is to handle it. I am handling it the best I can.
I didn’t ask the universe to put me on QVC. I did, however, ask for the stamina and smarts (the ability to try and get better) to build a small business focused on helping you to share food gifts, everywhere, instead of just buying manufactured gifts from anywhere. I focus on encouraging you to buy from your favorite small makers or make food gifts from scratch.
Second, I’ve been shooting tablespoons of this Lemon Balm Honey like a boss.
Someone once told me that lemon balm is an herb that can calm anxiety or ease restlessness. Apparently, when combined with local honey, it can prevent or reduce the early symptoms of a cold, too. I’m no doctor so I have no idea.
I have, however, made Lemon Balm Honey with herbs from a big pot in my garden every year for the last five years. When I plop a spoonful into my ginger tea or plain boiling water and drink it up, or just spoon some directly into my mouth, everything feels a-okay. Honey has always been something that’s eased me, every time. As a kid, honey tasted too healthy, too good for me to be tasty. As an adult, however, honey tastes like all kinds of everything-is-right-with-the-world-right-now.
There’s a recipe for Thyme Honey in my new cookbook and it’s effortless. This version uses the same technique, bringing the honey just to a simmer and then letting the herbs infuse in the heated honey. You can store the final product in multiple jars or one big jar, portioning it out as the gifting season requires. Just make sure to keep a batch in your cupboard for those moments when you just need to handle it, too. You and me, kid. You and me, both.
Lemon Balm Honey
Makes: 1 cup
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes
- 1 bunch lemon balm
- 1 cup light-flavored honey
- Wash and dry lemon balm. Remove lemon balm leaves from stems and discard stems.
- In a medium pot over medium-low heat, mix the lemon balm leaves into the honey. Bring just to a simmer and remove from the heat. Let sit for 20 minutes.
- Strain the honey through a strainer, discarding the lemon balm leaves, and pour into your jar(s).
- 3 4-ounce jars with airtight lids
- 3 lengths of ribbon
- 3 tags
- Pour honey into your jars. Wipe the rim and seal.
- Write your label on a tag.
- Tie ribbon around rim of jar. Thread tag onto ribbon. Leave ribbon long, so recipient can reuse.
Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting pop-up markets for 25,000+ guests, Maggie is now supporting entrepreneurs as they create values-based businesses in service, food, & retail through Eat Boutique Studio. Follow Maggie Battista on Instagram.