Good morning! I’m yawning and stretching and yawning some more this dark Monday morning, wrapped securely in a quilt as I eat a Christmas orange. It’s been a good weekend filled with hustling and bustling and getting some much needed rest. After not taking any vacation time this year, I now have two trips, back to back, with only one day in between to prepare. Yipes!
As a result my house is dotted with stacks and piles and lists, one set with boots, sweaters and scarves for Europe, the other with sundresses, sandals and sunscreen for Australia. Then there’s the other lists, the ones filled with things to do for work: articles and posts to be written, interviews to be done, projects to be completed, all by Thursday. Again I say, YIPES! 🙂
All this madness WILL be worth it though. I’m going to see people I love, experience things I’ve never experienced, eat things I’ve never tried before. I’m excited and grateful.
In the meantime there is regular life to be lived and in between scrubbing floors, washing dishes, and sorting laundry, I had such fun this weekend cooking up a couple different curries to last me the week: Green Chili Cilantro Chicken and Chicken with Spinach and Tomatoes. Mmm.
I also got to see the progress of my homemade Vanilla Extract. My friend Darren made me a Vanilla Extract Making Kit for my birthday – complete with a bottle of vodka and 6 vanilla beans that we sliced in half and slid into the vodka. It’s coming along beautifully, the liquid getting darker and darker as the vanilla infusion works its magic.
Tomorrow I’m excited to be participating in a Blog Challenge with my friend Cailin from A White Picket Fence. We are going to be writing and sharing photos about warm holiday destinations such as Jamaica, Mexico and Fiji.
If you could go to any warm place for your next holiday, where would you go?
Homemade Vanilla Extract
1 bottle good vodka
6 vanilla beans
- Lay vanilla beans on cutting board and careful split each one in two, leaving 1/2″ at one end intact for easy removal.
- Open vodka bottle and insert vanilla beans, split ends first.
- Seal tightly and store in cool, dark place for 6+ weeks.