2 cups water
1 pound butternut squash, peeled and cubed
1/4 cup butter
1 tablespoon honey
1 teaspoon dried parsley
1 teaspoon dried thyme
salt and pepper

1. Boil cubed squash in water until fork tender.
2. Drain squash and return to pot.
3. Mash squash with butter, honey and season with spices.

Makes 4 servings

1 cup broccoli
1/2 medium onion, finely sliced
4 slices bacon, trimmed of fat
2 cloves garlic, crushed
6 large eggs

1. Cook bacon in a large ovenproof frying pan.
2. Add onion, garlic and broccoli to bacon and cook until tender.
3. Beat the eggs in a large bowl. For a fluffier frittata, whip egg whites separately and fold into yolks.
4. Pour eggs into pan and stir quickly to combine ingredients.
5. Cook the base over low heat until lightly browned around the edges.
6. Place frying pan under broiler until firmed and brown.

Makes 4 servings

1 pound shredded cabbage or prepared coleslaw mix
1/2 medium onion, minced
1 small apple, peeled and minced
1 tablespoon honey
1 tablespoon cider vinegar
1 teaspoon caraway seeds
salt and pepper to taste

1. Combine all of the ingredients in a large mixing bowl and transfer to a greased casserole dish.
2. Bake covered with tinfoil in a 300 degree oven for approximately 2 hours or until tender.

Makes 4 servings

I'm not particularly a big Frittata fan, but I figured I'd end up eating it eventually this year, so I might as well make it tonight. Frittata's strong point is that it's very easy to eat as a leftover. It doesn't get soggier or however you want to describe whatever happens to eggs when they're baked. It just stays the same, whether you eat it cold or heat it up in the microwave. Perhaps this sogginess is my own doing, but I've never had a frittata (or quiche, for that matter) where I enjoyed the texture.

We've got a theme going on here. Broccoli, Bacon and Butternut Squash with Brown Buttered Bread. This makes up the B's, which is accompanied by their honey, found in the side dishes. The bread could be a transitional point on the plate, combining B's and honey, should you choose to add honey to it. Personally, I don't think that wit has to be involved in the plating itself, but do as you will.

The Beekeeper’s Cabbage tastes very much like sweet sauerkraut. Normally I do not like sauerkraut, but I've only ever had it cold. This way is served warm and it's tasty. I can't picture myself eating it very often, especially since it took quite a while to prepare (2 hours in the oven), but it's edible enough and packs quite the nutritional punch. The squash is awesome, but you can't really do wrong with squash, in my opinion. I'd always heard that thyme and butternut squash paired together well but had never actually tried it. Years of culinary wisdom has not been proven wrong.

As far as themes go I'd say we have a winner. When it comes to the dishes themselves, I'd probably scrap everything next time and just eat a bowl of squash with the toast.