I decided to make some toast for breakfast this morning and drench it in honey, because when it comes to toast, I don’t do any of the toppings halfway. First I smother it in butter, then I drench it it honey or trowel on the jam. Why would even bother putting any of that on if you’re not going to overdo it? I’ll never understand that.
The honey was in one of those classic honey-jar shaped jars and it was perfectly clear when I got it town off the shelf, but when I stuck a spoon into it to scoop out a generous dollop, the whole jar crystallized before my eyes. Weirdest kitchen science experiment I’ve ever seen. And a little scary, like it had just been infected by a space virus. I still ate gobs of it.