Vanilla Ice: Part II: Recipe

 

You know what smells awesome? Vanilla beans. Fruity and flowery. Lovely. If there was only a way to combine it with alcohol and create something amazing-er...

Ingredients: Vodka, nothin' fancy, the beans do the work.

                  Vanilla Beans, lots of varieties, I chose Bourbon Vanilla Beans from Beanilla

 Bourbon Vanilla has a traditional flavor and is the most popular type of vanilla. Bourbon vanilla comes from the fruit of an orchid variety called Vanilla Planifolia and is rich in the natural organic compound called vanillin. Bourbon beans have a creamy, sweet, smooth and mellow flavor. Use Bourbon vanilla for applications that require a traditional vanilla flavor.

The basic recipe is 1 bean for every four ounces of vodka. Split the beans by drawing a knife lengthwise down the bean. Place in container and add vodka to cover.

My kitchen smelled really delicious.

 

Not even 20 minutes and the vodka started coloring. 

Since the two bottles of vodka weren't quite enough, I had added 3 large bottles to the mix, I had to run out for more. I knew I had a bunch of extra beans so I bought myself a bottle of vodka. After dumping a little out, I shoved a bunch of beans in so I had my own vanilla.

I made Paula Deen's Pumpkin Pie for Thanksgiving and used my vanilla. I could totally taste it! It was more floral that regular vanilla and slightly more complex.

Here's a bottle after a couple of weeks:

 

One of the best parts of making your own vanilla is that you never run out. After you've used a little, just add more vodka. The beans will continue to do their thing and you always have vanilla extract on hand. With no additives, for a quarter of the price.

Foxy Bread

I had to take my sewing machine in to get it fixed. So I took both kids down the street to the repair place and parked out front. I now had to get both boys and my sewing machine inside the store at the same time. I was suddenly in the middle of a logic puzzle. I'm a farmer and I have to get a chicken, fox and chicken feed across a lake. But the boat can only hold two at a time. So I carried the chicken and feed and left the fox unbuckled in the car with instructions to hop out and push the button to close the door. When stuff like that happens, stuff like trying to run errands with two babies, I start to feel overwhelmed and worry that I'm not living each moment, but trying to get to the next one.
So I decided that I needed to learn how to bake bread. I've always been scared of yeast. It's alive? Eats sugar? So I skip right over recipes with rising times. But now I'm kneading and proofing and baking. I started with some recipes from King Arthur Flour. And even went to a gourmet store for instant yeast. Which changed the game. My first two loaves didn't rise enough. But we're delicious, if not a little dense.
This time I started a loaf, which required me to soak oatmeal in boiling water and wait for it to cool. And, I fell asleep. So I had to re-lukewarm it.
It's keeping me on my toes, this bread thing. It won't let me lolly gag. Or be a flibbertigibbet.
And hopefully it will help me slow down. Although, I think all the carbs will do that for me.

2 kids under 3? How do you do it?

If you've spoken to me in the last month, I won't shut up about this coffee. Won't. Shut. Up. The boys and I had a $50 a week Starbucks habit, so I went looking for something I can make at home that's as good as a skinny vanilla latte. How About Orange had a link regarding a cold brewed method, which I thought maybe my husband would enjoy. So I tried it one morning and...hello, lover!
I used this recipe and agree completely with Jessica. Straining = pain in the bottom and cold brew = creamy coffee. And I also don't dilute, but mix the concentrate with nonfat milk and a packet of Stevia.
And I'm pretty much high all day. But my house isn't any cleaner.