Happy Fall from Wyoming

With love from my moose stalker...

Yes, I truly do live in a perpetual episode of Northern Exposure.

Wendell Berry - Rise At Dawn

"Better than any argument is to rise at dawn and pick dew-wet red berries in a cup."

"Don't own so much clutter that you will be relieved to see your house catch fire."

"A community is the mental and spiritual condition of knowing that the place is shared, and that the people who share the place define and limit the possibilities of each other's lives. It is the knowledge that people have of each other, their concern for each other, their trust in each other, the freedom with which they come and go among themselves."

"The cloud is free only to go with the wind. The rain is free only in falling."

"What I stand for is what I stand on."

- Wendell Berry

DIY: Homemade Vanilla Extract

I've seen instructions on homemade vanilla extract on several different blogs/websites over the last couple of months:

• http://chocolateandzucchini.com/archives/2009/02/homemade_vanilla_extract.php 

• http://www.joythebaker.com/blog/2009/06/how-to-make-vanilla-extract/ 

• http://www.mybakingaddiction.com/2009/08/homemade-vanilla-extract-giveaway.html 

• http://heavenlyhomemakers.com/blog/making-homemade-vanilla-extract-aka-why-laura-bought-a-gallon-of-vodka 

• http://buildmakecraftbake.com/2009/09/semi-scientific-approach-to-homemade.html 

I made mine based on the general consensus that you need 3 vanilla beans per 1 cup of alcohol (at least 80 proof). I thought it would be fun to use some of my husband's 90 proof Koltiska (a WY brand), but he wasn't thrilled at the idea. Another time perhaps...

What you need:

• 3 vanilla beans
• 1 cup alcohol (I used mostly Stoli with a little Grey Goose to get me to 1 cup)
• Mason jar with lid
• Patience

Aside from just putting everything in the jar and calling it a day, the only other real step in the process is cutting the beans. Leaving an inch or so at the top, cut the bean down the middle and expose the vanilla-y wonderful center. After cutting each bean, place in the jar and pour the alcohol in before sealing.

 
The concoction needs to sit for at least 60 days, if not 3 months. I put my jar in a dark cupboard and then headed off to the thrift store where I found a neat, new syrup dispenser-like container that should make for nice presentation when it's finished around Christmas time. 

In the meantime, I think I will look into more vanilla beans and contemplate making a few batches for holiday giving. Yum! I will update in a few weeks as the color (hopefully!) changes.