If you bake a lot like Annie does, you’ll use a lot of vanilla extract in your recipes. That can be costly, as commercial vanilla extract is expensive. The recipe for how to make your own vanilla extract at home is seriously easy to do, and cheaper in the long run than buying commercial vanilla extract.
But first, let’s back up a bit. Do you recognize this tree?
This is the story of a food experiment gone awry.
Chicken Propped up on a Guinness Beer Can
It all started when I read an article in the paper about Arthur’s Day, a day to commemorate the signing of the lease on Arthur Guinness’s brewery, over 250 years ago. You know, the maker of the popular Guinness Stout beer. The company is holding a worldwide music festival on September 22 to celebrate.
That article sparked an idea in my head to cook something with Guinness beer in time with Arthur’s Day. But I wasn’t interested in making an Irish Stew. I wanted to revisit a cooking technique that I hadn’t done in a long time, since before we moved from San Jose to Kuching: Beer Can Chicken. In the past, I’ve gotten tasty results using Heineken beer, so I figured to try making it again, only this time using Guinness Stout instead.
That was the start of the troubles…
Something arrived in the mail the other day:
A cute new Olympus VG-110 point-and-shoot camera! It’s really tiny compared to the big Canon Digital Rebel XT that I’ve had for the past 3 years. I love that it’s so small and light compared to our aging Canon Powershot A710, and that the battery is charged by USB cable (compared to the A170 which eats AA batteries). So while it’s not going to replace the DSLR, it will take the place of the A710.
But enough about the camera. There’s some other things that came in the box too:
Here’s a fun and cute way to use up the leftover dough and filling after making a batch of Traditional Baked Mooncakes.