Remember this recipe for Salmon Sashimi Donburi? You can also use it to make onigiri! Just get an onigiri mold (seriously, I was gifted two and they make it so much easier), follow the same recipe for the rice and sugar/vinegar/salt dressing, and choose your choice of fillings!
My first batch of homemade vanilla extract recently came out, and I can recommend that if you have the patience, it’s worth it, and can save you money on pure vanilla extract. All you need are vanilla beans (split in half with a kitchen scissors, except for about an inch at one end), a small container with a lid, and either vodka or rum. Put the split vanilla beans in the container, pour the vodka over it to fill the container, seal and shake, and store in a dark place for 2-3 months, shaking occasionally, until it’s a dark brown color. And the awesome thing with this is that you can continually renew your extract with new vodka, so once you’ve got it started, you’ll always be able to keep it going. It’s a high up front cost, but it pays for itself in time.
I’ve got a small garden starting on the fire escape – two genovese basil plants, peppermint and chocolate mint, a cherry tomato plant, and a bucket of strawberry plants. Use all of these heavily in my recipes, so I’ll be happy to be able to use these in the future. Also going to see if there’s any chance I can get some bell peppers and full size tomatoes going as well. 🙂