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January 5, 2011 § 2 Comments
Is each shot given five seconds of consideration? Or only a second each and there are five? Regardless, here are five low-quality photos of rather spectacular subjects: delicious salad for two last night and two kitties.
December 23, 2010 § 1 Comment
The vanilla extract has turned a beautiful deep amber color.
I purchased amber-colored Boston Round bottles from Specialty Bottle. The bottles are very reasonably priced and high quality. Shipping is a bit steep unless you’re ordering a few, but they arrived in a small box protected in a larger box full of packing peanuts, and each bottle was separated with corrugated cardboard. I can’t imagine them breaking during shipping based on the quality of the bottles and care taken during packaging. I also purchased two tea storage tins with hinged latches which run just under $2 (it seems most specialty tea tins I see in stores run closer to $10!). I’m also impressed with their quality.
I poured vanilla extract in three 2-oz bottles and two 4-oz bottles and added a few vanilla beans to each. I might add a ribbon, but otherwise they’re ready to go to their new homes!
December 6, 2010 § 6 Comments
My fingertips smell delightfully like vanilla.
Step 1: Obtain vodka
Easy – I bought Sobieski, which I was told was decent-tasting for its $11.95 pricetag.
Step 2: Obtain vanilla beans
I conducted a thorough search of local specialty grocery stores and found, at best, 3 Madagascar vanilla beans for $9.99. I needed 25 beans so I purchased Madagascar Bourbon beans from Vanilla Products USA via eBay. I received 55 Madagascar Bourbons and 10 Tahitian for $17.05 including shipping.
Step 3: Slice vanilla beans lengthwise to expose caviar
Step 4: Place into bottle
Step 5: Repeat
Step 6: Remove excess vodka displaced by vanilla
Step 7: Cap, shake, and photograph before storing in cool dark place. Wait 6 months, shaking occasionally.
PS – This is a tattoo placed on beans to identify its plantation.
December 3, 2010 § 4 Comments
I love vanilla.. actual vanilla, not default plain ice cream.
I also love hazelnuts, macadamias, almond-infused scents, and nearly anything nutty. Trader Joe’s Dark Chocolate with 30% hazelnuts is one of my favorite bars.
I bought my bottle of vodka last night (I was recommended Sobieski by the friendly folks over at Friar Tuck: cleaner tasting AND $11.95), and I have 35 Madagascar Bourbon beans and 10 Tahitian beans on their way to my house.
How perfect are these labels?
I’ll also love to make the Vanilla Syrup recipe I linked to nearly a year ago!
Finally, once the vanilla pods have left their last bits of flavor behind, I’ll recycle the little nibs into Vanilla Sugar. :)
I’ll be sure take pictures.