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This winter has felt like the longest winter of my time. I say it's because of the frigid temperatures we have received.
posted by
FormerStudentIntern
on February 28, 2022 at 8:45 AM
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Re:
Kabu, it really was a nice Sunday. We ended up going for a drive and it was so nice to get out of the house for a little bit. By the weekend it's supposed to warm up.
posted by
Goldiec
on February 28, 2022 at 2:49 AM
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Sea Gypsy, I'm going to make my Salisbury steak for dinner so I will let you know. This is a new experience for me. I've never bought dry mustard before but that is what the recipe called for. Sassy says you can use it in all different recipes.
posted by
Goldiec
on February 28, 2022 at 2:43 AM
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Re:
Annicita, it's such an easy recipe and priceless in my opinion. What you will need is Vodka to start with. For your recipe, you can buy expensive Vodka or cheaper Vodka. They say it doesn't make a difference but I've tried it both ways and they are equally good. I buy my vanilla on Amazon. They have different grades and it says you can use Grade B for making extracts. It's a little pricey depending on where you get it but again it is so worth it. I've used mason jars and decorative jars to store my vanilla. It has to be put in a dark cool area for a minimum of six months but longer is even better. For this batch, I bought 20 vanilla beans and a bigger bottle of Vodka. We bought a more expensive brand this time. The beans cost me $20 but I still say homemade vanilla is worth its weight in gold. I would venture to say a bottle of homemade vanilla in a nice bottle of Vodka would be worth quite a bit of money to a baker. If you go in the store and price vanilla you will find a very small bottle is expensive and not even half as good as what you could make at home.
What we did this time was open the vodka and put the vanilla beans inside and closed it back up. It's a beautiful presentation. Then we dated it and put it in a cool dark place for at least 6 months and it will be perfect.
The reason I started making my own vanilla extract was that during the pandemic I couldn't find vanilla in this city. I could have ordered it but the price was expensive for what you would get which was a very small bottle. I decided to research how to make it and found out that it's not hard at all. The taste is amazing and adds so much flavor to a recipe. I hope you get a chance to make it. I use it in my baked beans and it really adds flavor.
posted by
Goldiec
on February 28, 2022 at 2:39 AM
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Taps, I'm so glad your Dad got to go outside even if he didn't remember why. I think so many people don't understand Alzheimer's disease and I don't think your Mom was alone in this.
posted by
Goldiec
on February 28, 2022 at 2:26 AM
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Re: When are you going to come up with a story about a cook who
Pat, this is too funny! I actually love it! I never put mysteries and recipes together but I think my Zoey would be perfect in a story like this. I can just see my little fire-breathing dragon in an apron cooking at the stove. I can just imagine what could go wrong.
posted by
Goldiec
on February 28, 2022 at 2:23 AM
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sounds like a lovely Sunday with Roy. I hope it was as good as it reads.
posted by
Kabu
on February 27, 2022 at 10:48 PM
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I have never used dry mustard. How was it?
posted by
Sea_Gypsy
on February 27, 2022 at 8:38 PM
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maybe you could share that vanilla recipe? please
posted by
Annicita
on February 27, 2022 at 6:38 PM
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I should write about my Dad's last garden. He was a wonderful gardener but his Alzheimers's disease had gotten worse every year and by the beginning of his planting of his last garden, he had no idea what he was doing. He was so precious and enjoyed being out there every day but my Mom did not understand AD and thought he was doing things on purpose and she wouldn't stop fussing at him.
posted by
TAPS.
on February 27, 2022 at 2:48 PM
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When are you going to come up with a story about a cook who
solves a mystery because someone she investigates messed up a recipe...
posted by
Pat_B
on February 27, 2022 at 9:39 AM
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Re: Good morning
Sassy, I had no idea that you could use dry mustard in so many different dishes. I like the thought of putting some zing in my recipes. Thanks for the tips.
posted by
Goldiec
on February 27, 2022 at 9:36 AM
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Good morning
I love fresh creamery butter. Salisbury steaks are amazing with carmelized onions slow-cooked in Sherry. The dry mustard adds that perfect zing to the dish. Dry mustard is one ingredient that I use in deviled eggs, potato salad, and macaroni & cheese. It adds a spice kick that accentuates the other ingredients.
posted by
Sherri_G
on February 27, 2022 at 8:36 AM
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