One thing they sell is "honey flavored syrup) which is a corn syrup honey mixture. Maybe that is what you don't like?

Hm, I wouldn't buy that (I am religious about reading ingredient labels) but I might have been served some at some point. That could be it.

For people seeking alternative sweets, agave syrup is getting more widely available. Lots of cocktailians prefer it to simple syrup. TJ's has a maple flavored agave syrup too.

ION, Teppy will like...The Editor's Revenge!

Heh. That'd make a good t-shirt.

Quick! After The Gnashlycrumb Tinies, what's your favorite Edward Gorey!

Some of the "refrigerate" instructions are absurd. I recently bough raisins with package instructions to "refrigerate after opening". Raisins were invented as a way to preserve grapes before there there was refrigeration. I'm not going to refrigerate raisins. And given that a jar of honey does not last more than a month or two in our house I'm not going to refrigerate honey. I do reluctantly refrigerate soy sauce, but I remember that as a kid my family would buy soy sauce in the gallon size, and use in daily, keeping it unrefrierated for years. I mean soy sauce has highly concentrated salt. Yeah, it could go bad, but how likely? From personal experience I'd say "not very".

In terms of agave. I think it is actually the same kind of sugar as high fructose corn syrup. Tastes better though, and no mercury used in processing.

honey is antibacterial -- you can put it on wounds to keep them clean

so do not refrigerate

It is so gorgeous out! I should have walked around more.

I basically stopped wearing a watch last summer when my current watch was annoying me in the heat. I do use my phone to check the time.

Also, I love Necco wafers and relatedly am sad I didn't get any half price Halloween candy at all this year.

Honey has been discovered in Egyptian tombs that's still edible - as long as you keep the jar closed, it will keep almost literally forever.

Yeah, honey tastes very different depending on the source.

I prefer dark honeys like buckwheat, which is good because they generally have more oligo-elements and such, but many people find them way too strong.

Also, different honeys will crystalize at different rates. One of the greatest things about honey is that it doesn't spoil; I've certainly never heard of it getting moldy.

Argh - I'm at work finishing up the same project I was working on yesterday. The last thing I need is for the server to transcode 6 more clips for me, and it's frozen up. The server is in the UK and nobody is there on the weekends to give it a thump. So so frustrating.

(And Dylan has a terrible cough and runny nose, so there's a good chance I'll have to stay home with him tomorrow, hence my coming in TODAY to get this done. Did I mention ARGH?)