It was supposed to be a fabulous fall. "October," we bragged to a Nebraska newcomer, "it's the reason we live here."

But to paraphrase a Russian poet, "To be unexpected is Nebraska's truth." Not much in the way of blue skies and air so crisp it almost crackles this year. Cold, rainy, gray days and the passing of friends and family have made this October one for the record books - and not in a good way.

At times like these, our favorite Methodist preacher would suggest to "sweeten your spirit." Maybe by choosing something sweet but healthy to eat, we can choose a better attitude.

Gifts still abound in this damp, dark autumn, and the product of busy bees is one of the world's great miracles. When the sun actually shines, the long rays of late October filtering through the tawny translucence of a jar of honey is a sweet sight.

We stir local bees' beneficence into our tea and smear its salubrious stickiness on all manner of breadstuffs.

But honey can also be used as a counterpoint in savory dishes. Vegetables, fowl and fish can be enhanced by a touch of this ambrosial nectar. And since Honey Sunday will be observed many places this week, you can salve your conscience and satiate your palate by "buying a bear" from the ARC volunteers who will sell honey door-to-door to support the developmentally disabled. The plastic bears will also be on sale at a variety of businesses this week.

For a sweet-as-can-bee menu, how about broiled honey salmon combining the bees' best with the saltiness of soy and a dash of red pepper heat? On the side, use bountiful beets tossed with herbs, mustard, balsamic vinegar, toasted walnuts and, of course, our favorite golden elixir. Such a meal can remind us that even in a less-than-optimal October, life is sweet.

Broiled Honey Salmon

6 tablespoons honey

6 tablespoons soy sauce

2 pounds salmon fillets, skin on

¼ teaspoon crushed red pepper flakes

1 tablespoon minced Italian parsley or fennel fronds

Preheat broiler. In a small bowl, mix well the honey and soy sauce. Lay salmon skin side down on a foil-lined baking sheet. Drizzle a quarter of the sauce over the salmon. Sprinkle red pepper flakes and parsley or fennel and broil 2 inches from the heat source for 10-15 minutes, depending on the thickness of the salmon. Drizzle every two to three minutes with the remaining sauce until salmon turns a deep mahogany, is opaque and flakes when pierced with a fork. Do not allow to char. Serve immediately. Serves 6.

Honey Mustard Beets

8 cups thinly sliced oven-roasted beets (or canned beets, drained)

¾ cup finely minced fresh chives

½ cup finely minced fresh Italian parsley

2 tablespoons plus 2 teaspoons Dijon mustard

½ cup honey

4 teaspoons balsamic vinegar

Freshly ground black pepper to taste

½ cup walnut pieces (or pecans), toasted

Roast foil-wrapped whole beets in a 350-degree oven 45 minutes to one hour, depending on size. While beets cool, toast walnuts on a baking sheet for five to eight minutes until lightly browned and fragrant; set aside. Slide skins off cooled beets. (Wear rubber gloves to avoid staining your hands.) Slice thinly. In a large bowl, combine beets, chives and parsley. In another bowl, mix mustard, honey and vinegar and stir until smooth. Toss with the beets and herbs to coat, season with pepper. Sprinkle with walnuts. Set aside for one to two hours at room temperature to give flavors time to blend. Serves 8.

Source: Julee Rosso, "Fresh Start"

Lynne Ireland lives to eat and welcomes comments and questions from others who do (or don't). Contact her at savor@journalstar.com.