Comments on: Catching Up

By: Plain Vanilla, Part II

Plain Vanilla, Part II — Fri, 05 Mar 2010 13:08:14 +0000

[...] March of 2008 I posted about making your own vanilla extract using a product called Perpetual Vanilla. Since then I have had many opportunities to use the [...]

By: NancyH

NancyH — Thu, 01 Jan 1970 00:00:00 +0000

Thanks for the update – I missed your posts!

By: Tana

Tana — Thu, 01 Jan 1970 00:00:00 +0000

Another wonderful post. I enjoy your work, Paul.

Signed,
Non-Italian Nana (is “Nana” an Italian thing?)

By: Paul DeLuca

Paul DeLuca — Thu, 01 Jan 1970 00:00:00 +0000

Nancy – Thanks, and nice to see you get a mention on cleveland.com, too!

Tana – Always good to know you’re out there just in case I go astray. We always called my grandfather Nono (long o) and my grandmother Nana (like papa), which is the equivalent of the Spanish Abuelita and Abuelito. I’ve heard variations (Nani, Noni, Nona, etc.) which I think are regional in origin. It’s funny to hear my cousins referred to this way as they become grandparents.

By: Kitt

Kitt — Thu, 01 Jan 1970 00:00:00 +0000

That bread looks great! And wow, that was a lot of beef!

I’ve got some homemade vanilla extract brewing in a jumbo vodka bottle that I will eventually decant into smaller ones. You can get vanilla beans cheaply from saffron.com, so I started with a few unused ones, and I toss all the ones I’ve cooked with in there, too. (After rinsing them off first, of course.)

Given the amount of vodka I’m starting with, I’m going to let it steep for a year before I start decanting. Just in time for Christmas gifts!

By: markymark

markymark — Thu, 01 Jan 1970 00:00:00 +0000

glad i could spread the word on your blog. keep up the good work!