Ah, if only the aromanets were working...
Dec. 27th, 2013 04:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceMy kitchen has been smelling delicious all day.
Okay, this is not entirely unusual; but today has been a bit special. First I was reducing goose stock to an intense dribble that I can fit in the freezer, and there is very little that I enjoy inhaling more than the smell of a good savoury stock.
And then I smoked a slab of bacon - no, no, not in the kitchen! Outside, of course, on the grill; but I had to bring it in to peel off the rind and let it all cool before it could go in the fridge, so smoky baconic deliciousness was the order of the afternoon air.
Aaaand now I have been decanting my homemade vanilla extract into dinky little bottles for giving away; and the alcohol-soaked beans need to dry off, before I can repurpose them to perfume vanilla sugar; and so my whole kitchen is like a breath of purest Vanilla Planifolia or tlilxochitl as the Aztecs called it. (Did you know Cortés introduced vanilla to Europe, alongside chocolate? I did not know that until now.)
If you will excuse me, I mean to wander back into the kitchen and breathe a little more. I'm sure I can find some excuse, once I'm there.
Okay, this is not entirely unusual; but today has been a bit special. First I was reducing goose stock to an intense dribble that I can fit in the freezer, and there is very little that I enjoy inhaling more than the smell of a good savoury stock.
And then I smoked a slab of bacon - no, no, not in the kitchen! Outside, of course, on the grill; but I had to bring it in to peel off the rind and let it all cool before it could go in the fridge, so smoky baconic deliciousness was the order of the afternoon air.
Aaaand now I have been decanting my homemade vanilla extract into dinky little bottles for giving away; and the alcohol-soaked beans need to dry off, before I can repurpose them to perfume vanilla sugar; and so my whole kitchen is like a breath of purest Vanilla Planifolia or tlilxochitl as the Aztecs called it. (Did you know Cortés introduced vanilla to Europe, alongside chocolate? I did not know that until now.)
If you will excuse me, I mean to wander back into the kitchen and breathe a little more. I'm sure I can find some excuse, once I'm there.