I have been busy. I just started my new job. I soon hope to fall into a more normal routine that includes going to work AND making delicious dinners, preserving, walking my dog and blogging. For now, I need a few weeks to get used to the daily grind.
At work, I have been busy making agnolotti dal plin*:
At home, I have been busy pickling asparagus….
And, I won’t lie and admit I succumbed to buying another 7 litre bushel of sweet cherries from the market. I’m thinking they might need a good pickling. Pickled cherries are supposed to be delicious. We’ll see!
I could not resist the 7 litre bushel of cherries at the farmers market. Who could? After gorging on cherries and suffering subsequent tummy aches, I decided to preserve some of them to enjoy later.
In the cake recipe, I needed vanilla extract. I only had some crappy artificial extract left from years ago, so I used that. My lovely friend Jacqui (co-founder of the Cross Country Baking Club), gave me a jar of homemade vanilla extract a few Christmases ago. I finally used it all up and decided it was high-time I made my own. I used rum as the alcohol because I had some from a recent trip to Cuba and think it will impart a nice flavour. The 4 split vanilla beans and 1 cup of rum will take about eight weeks to become the vanilla extract we all know and love. I’ll keep you updated on its exciting and slow progress.