Welcome to the forum!
And try not to give the other punnsters around her TOO much fodder, huh? The rest of us have to put up with it too!
You don't really have to boil your honey either, it's pretty antibiotic as it is... and unless you have worries about your water, even that's not necessary for wines and meads. Beers, yes, but not so much with the stronger stuff. I used to boil my sugar or honey in my water too and scald my fruit for the same reason, now I honestly find it too much trouble for something generally uneccessary! The yeast kicking up its fermentation will also usually put a quick stop to any bacteria's ideas on taking over.
If you have a brew supply store anywhere near, pectinase or pectic enzyme (same thing) is pretty inexpensive and may be necessary to clear this one eventually, I use it in the cooled must 24 hours before pitching with most fruits just in case...
That said, Akueck's right, clear at two weeks is the exception rather than the rule, at least with most of my batches. Most of mine take a couple of months to clear. Every now and then there's a batch that flat out refuses to clear at all, then you might need to think about using a fining agent of some type on it. Or two. Or three. <glares at that dang banana wine which is still cloudy after bentonite and Sparkolloid>
"The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
"Good grief! If someone wanted to murder you, all they would have to do is ship you a 55 gallon barrel of honey and watch you document working yourself to death!" - Vance G