Hello there, Pals. How are you today? Miraculously, it stopped raining here and the weather is quite pleasant. I’d really like a nice, not too hot summer. We’ll see. I’m looking forward to my favourite food which will be in season soon. Can you guess what it is? It isn’t strawberries although I do love strawberries too!

I started doing Level Up with Tasha this week. I already completed it a few times so I know what to expect and if necessary, I can always use the swap feature. What about you? What program/challenge are you currently doing?

Let’s move on to our fact-finder fragment. Have you ever wondered why your runny honey crystallise when left in the cupboard for too long? Honey is made of water and a mix of sugars, mostly glucose and fructose. Scientist would call runny honey a supersaturated solution which means that not only have the sugars been dissolved in water, but there is so much sugar the water can’t hold it all, making it chemically unstable. All it takes is a tiny fragment of pollen, beeswax or dust and the glucose will start to separate out from the water and crystallise around it. Once the process has started, more of the sugar in the water will join in, making the crystals bigger and more numerous. The jar of honey I got a month ago spent some time in the boot/trunk of a car so apparently this can happen when you don’t keep it at room temperature. Interesting, isn’t it. (not very, but quite)

All right, Pals, I need to go now, be good if you can, eat fruit and have an easy day. I had to run some errands and I saw this rose bush. It’s pretty, isn’t it?