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Top left: kefir, top right: beer, bottom left: sourdough starter, bottom middle: chamomile and hop flowers in honey, bottom right: vanilla
Want to learn harness the power of yeast and bacteria at home? Come to my Fermented Foods class Sunday at Franklin Park Conservatory from 4-6 pm. $35 per person, register by calling 614.645.5923.
1) While making cereal snack mix for the annual family camping trip, I saw the recipe on the box for chocolate/peanut butter covered in powdered sugar snack mix. (These mixes have names but they are trademarked and silly.) 2) I had to make it too, despite not exactly possessing most of the ingredients. I subbed chocolate bar pieces for the chips and almond butter for peanut butter.
3) Then I realized the vanilla extract jar ran dry two days ago.
4) But I found vanilla beans in the spice drawer and ran to the computer to search how to make vanilla extract at home. I dumped vodka and beans in a jar leftover from canning apple butter.
5) In four weeks I can make chocolate/peanut butter cereal mix with vanilla. You can bet I made it without vanilla for this trip. This is how I get into trouble in the kitchen: one project leads to another to another. Am I the only one? PS. The CSCC Taste the Future giveaway ends Tuesday.