delightful elixir. You see, I don't want to run out of it-ever. And since almost all of my
pastries contain generous amounts of vanilla, the danger is real. Not only do I need large
quantities of vanilla, I need it be really high quality, so-- I make it myself.
I use only Madagascar vanilla beans and vodka for my vanilla extract,
no sweeteners or other add-ins.
I buy nice, plump vanilla beans in bulk
Then I cut up the beans, put them in glass jars and fill 'em up with vodka.
After steeping for several months I have a supply of wonderful
vanilla extract to use in my creations.
Soon, I hope to be able to offer my vanilla extract for sale at
my stand so others who are crazy about vanilla can enjoy it too!