Thursday, October 6, 2011 at 2:31PM Want a great way to re-use a whole vanilla bean?
I often add a vanilla bean to my fruit preserves but I only need the intensely flavorful vanilla bean pod for the first step, when macerating the fruit & sugar mixture.
Wednesday, August 31, 2011 at 1:21PM
I started with ripe red raspberries.
Can you believe how big they were?
It's no optical elusion. I don't have tiny hands. (Quite the contrary.)
There's no special camera lens involved either.
They're just BIG burly berries.
Monday, March 28, 2011 at 4:14PM 
When Mae West said "Too much of a good thing can be wonderful" she must have been talking about vanilla beans. For me, there's no such thing as using vanilla "too much", or maybe I should say, "too often". This is my third batch of preserves in two weeks -- all different recipes -- that includes vanilla beans.
Monday, March 14, 2011 at 12:21PM It's raining, it's pouring...it must be March in Seattle.
I've been making bacon, brining corned beef and pickling vegetables, but what I haven't done lately is stir up a batch of sweet, flavorful lovely-to-look-at preserves or conserves, like Dried Apricot~Vanilla Bean Preserves.
Shown here: Dried Apricot~Vanilla Conserve with Walnuts & Currants
