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My coworker E blows my mind regularly. As a celebration of Rosh Hashanah, she brought in four varieties of homemade herb and spice infused honeys to eat with sliced locally grown apples. I am the elated recipient of small jars of two varieties of those honeys - buckwheat honey infused with lavender, and clover honey infused with a variety of Indian spices (honeygasm, honeygasm). She also made two other clover honey infusions, one with garlic and jalepeño, and the other with fennel, anise, mint, and something else licoricey that is currently slipping my mind. Lord have mercy, those honeys were knee-weakeningly good.
Anyway, this isn't the only thing she does. E often makes amazing marinated vegetable concoctions and brings little containers into work for me to try, and they are always delicious and complex. We both saute greens in the kitchen over the lunch hour and talk about food while we share containers of oil-cured Moroccon olives and meaty cerignolas. I bring fermented vegetables for her and other homemade goodies, but truthfully, I have a hard time keeping up, because she rocks. Lately E has been amazing all of us with her homegrown and epically enormous Moon and Stars variety watermelons to share. These melons are huge, round, heavy, lovely things that measure roughly 1 1/2 feet in diameter. She transports these watermelons to work on a wheely cart. Yes, that' right: my friend E wheels watermelons through the downtown Minneapolis skyways while people in boring business suits whiz past carrying briefcases and talking on their dorky Bluetooth headsets. The last melon she brought in - quite possibly the largest melon I've ever seen - was so unwieldy that it actually broke the wheely cart mid-trip, and she managed to get into work somehow anyway. She is wonderful.