Foodie Friday: Oh Sugar! Take 2

As i contemplated the topic of today post, I thought about quite a few things I could write about. The foods I made for the Boo’s party, some cookies I made months ago and never got around to posting about, some stuff I learned in culinary school and thought was cool….

And then I got sick. Like, I feel like I’m dying sick. And to make everything even better-the kids are all sick too. To varying degrees, but still.

So yesterday I made some chicken noodle soup. I was thinking about writing about that, but by the time the thought finished, it was already simmering. Seriously that is how slow my brain is going. Apparently I did a few things differently than normal, which Mike said made it taste awesome, but sadly I couldn’t tell you what they were.

So that will be a post for another day.

Now that I’ve gotten you all excited, only to be let down…I’ll let you down even more.

This post is about sugar. Again.

Like I said last week (I think) I love sweet tea! But I don’t really like much other sugary stuff. Well, I do at the moment cause my hormones are still all over the place from the Little Miss, but normally. And I have a thing for good quality sugars. And flavored sugars specifically.

We found an awesome shop called the Spice and Tea Exchange a while back. They had loose spices, loose leaf teas, sugars, oils…all kinds of awesome stuff. On our first visit we bought a few flavored sugars. We got blueberry, strawberry and mocha. They are all delicious and give a certain…awesome-ness to whatever we use them in,

But what I really love to make since its ultra delist and ultra easy is vanilla sugar.

Basically you need sugar, a vanilla bean and a glass jar. The vanilla bean can be used (like in custard) or fresh.

Essentially all you do is scrape out the seeds of the vanilla bean and drop them in the sugar. Then bury the actual bean in the sugar. Shake the jar around (AFTER putting the lid on, of course) and store it for about 2 weeks.

That’s it. Seriously.

Ad when you use it, just use in in place of plain sugar. It’s wonderful in chocolate chip cookies as well as coffee.

Ad there you have it folks! Simple and delicious.

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