“Wow. All your Facebook pics are of food”, a family member joked. “Man, all of those pictures of the food you make…you’re like a Stepford Wife!”, a friend said in jest.
No joke. It’s true. I do post a lot of food pics. Whether it be kitchen concoctions, bento lunches for my daughter, meals from the garden to the table, or restaurant hopping pics, I love to share them. These days, my favourites are fresh food from our farm or locally sourced. I’m also proud of my extensive spice collection. I love cooking, so I make sure I’m armed with all the flavours I need.
Recently, my friend at Pebblewood Farm asked if I wanted to join her in ordering items in bulk. Of course, I jumped on it!
I’m always up for trying new things and I love making and creating things…especially in my kitchen. A few years ago, my friend, Gadget Girl came over with a bunch of vanilla beans she got at the health food store. I had Brandy, Vodka, Rum, Bourbon, and Sherry in my ‘special pantry’, so we decided to pick one and make homemade vanilla!
It was a kitchen experiment success! I haven’t used store-bought vanilla since.
- Vanilla Beans of your choice (I've been told it takes 5 beans per 1 cup of alcohol, but we used 3)
- Either Brandy, Bourbon, Rum OR Vodka --I used Brandy
- * You will also need a jar or bottle (or more if you want to make more batches)
- With a sharp knife, split the vanilla bean in half. Don't cut all the way through and make sure to leave about ½ inch at each end intact.
- Place your vanilla beans in glass bottle or jar and cover with vodka, brandy, or whichever of the above listed alcohols mentioned. I covered my beans in brandy.
- Close jar or bottle tightly and store in a cool, dry place for at least 8 weeks. Make sure to give the bottle a shake every week or so.
- This is the fun part! As you use up your homemade vanilla, simply add in more liquor to replace what you have used! So easy! So good!
Super easy, right? Let me know if you try making your own homemade vanilla!