It is November, and we all know what that means. Thanksgiving is just around the corner and there is so much to do! If you are like me you would have liked to have had the entire house cleaned by now to be able to decorate for the momentous event. Ha, didn't happen here. We had some necessary work done on the house and the tile work left dust everywhere that I am still finding and the plumber will be here tomorrow. To top it all off, it is the season of winter colds that little ones share and I'm not feeling my best so I am needing a bit more rest. All that to say, if you are in a similar boat at present, don't be too harsh on yourself. Your guests will want to spend time with you and if there is dust on the mantle we will survive. I'd like to share a recipe with you that I will be adding to our table this year. Vanilla Extract, it's simple and easy to make but this is with a twist. I use a vegetable glycerine base instead of an alcohol so that I can add it to home made whipped cream as I whip it in the kitchen aid. Costco had a sale on Vanilla Beans last time I was there, so I picked up a pack and it has been steeping for awhile now. I have read that the extract needs to be steeped for a year in alcohol to get to it's full splendor, but I tried some of the glycerine base already and it's tasty.
1 pint Vegelatble glycerin 1 Vanilla beans (Slit down the center and chopped into smaller pieces to fit in the jar) Cover with a plastic lid, and store in a dark cupboard. Shake every day for the first few weeks and try to remember to shake after that. (I remember about every three days) As you make and anticipate the tastiness of the Vanilla Extract, listen to this week's Moments with Moni Episode 135 Anticipation & Thanksgiving