just make mine vanilla

Love ice cream.
I let myself have that about once a week.
Vanilla.

Tim Tebow


(three old shots from back in 2013 when I was first making my vanilia extract–the longer it sits,
the better it gets…just add a new bean or two over time and top off with the sprit of choice)

I like to cook.
This much we know to be true.

I use to post a good bit about my cooking exploits but over time I’ve obviously shifted my
focus and attention to issues I find more pressing…
issues like those concerning Christianity
and the practicing of our faith in a post-modern, post-Christian era.

However, I will still raise the battle cry over other issues I think pertinent to this good fight
we call life…

Take today for instance…(or yesterday if you’re reading this on Saturday)

I ran to the grocery store to pick up a few items.
I needed some cat food and Grapeseed oil so while I was over in the cooking oil aisle,
I decided I needed to check out the spices.
I needed to peruse the spice area as there seemed to be a mental list somewhere nagging
in my brain, begging me to remember something from this particular section that I needed…

I grabbed some Adobo chili powder.
I’ve never used it before but I’d seen a recipe for slow-simmered chicken…a recipe for chicken tacos…remember, I’m trying to reduce the iron content while looking for foods that will avert the absorption—spicey things supposedly help.

While still perusing, my eyes stopped on a bottle of Vanilla beans.

Ahhh, the mental alarm clock sounded.

Yep, I needed some more beans as I’d used the last two I had in the recently poached pear recipe.
(also a tasty recipe I once posted)

I grabbed the bottle.
There were two measly beans in the bottle.
Vanilla beans are a precious commodity.
But why companies are so chintzy I’ve never figured it out.

I looked at the price—they are usually costly as I’ve paid almost 10 bucks a bottle before,
but I was wondering just how high they might be now.
I do prefer ordering my beans in bulk as it’s cheaper but I needed to have at least two on hand.
One never knows when an unctuous creme brulee is calling…

What to my wandering eyes did appear but a 2 and a 5 joined together…as in
25 dollars for the bottle!!!!!!

WHAT?????

Is this a misprint??? my panicky brain wonders.
I march myself, with the bottle in hand, over to a gal at a register.
“Is this price correct” I practically screamed at the unsuspecting cashier.
She scanned the bottle.
“Oh my gosh” she practically screams back.
“25 dollars for Vanilia beans???? she nervously screams again.

“That’s what I thought” I reply almost exhausted from our heightened sense of distraughment.

I use vanilla beans a lot.

I’ve actually made my own vanilla and bourbon vanilla extracts, a recipe in which
I’ve shared in prior posts from back in 2013.
A homemade vanilla extract is the best of the best!! And it lasts forever.

Making the extract required my having to buy a bunch of beans…
beans I had actually ordered from Amazon–
I used Tahitian and Madagascar beans as each offers a different floral warm scent and taste.

Once home from the store, I decided to go check out the Amazon site,
just to see what they were currently selling my bulk bag of beans for as I was going to order
a new batch just to store for when I needed them—

Immediately I see that 5 beans, just 5 little beans, were going for a whopping 27 bucks.
Which did, however, beat the grocery store’s two beans for 25 bucks.
My regular ordered batch of shrink-wrapped beans was going for…
sit down before I tell you…
1/4 of a pound of beans at $115.00 while a full pound of beans listed for $400!!!!!!!!

For a batch of homemade vanilla extract, you need a good 15 to 20 beans…
of which maturate in a bottle that is large enough to contain them with enough vodka or
bourbon poured over to cover…as they are left to steep until a deep rich brown color
appears and the heady spicy aroma of delicious warmth wafts from the uncorked bottle.

WHAT IN THE WORLD IS GOING ON????? I practically wail.

I immediately race to the trusty all-knowing Google to type in ‘vanilla bean prices’
and sure enough, I found many articles and news stories regarding the exponentially
skyrocketing prices

https://www.cbsnews.com/news/vanilla-bean-shortage-madagascar-drives-up-us-prices/

A precarious commodity that is a fragile commodity.
A product that is prone to drought, fickled growing seasons, poaching, farmers who don’t
allow the pods to fully mature in a race to get the pods to a demanding market and finally
it is simply a matter of time…for it takes three long years for a plant to produce a pod.

According to Wikipedia, vanilla is the second most expensive spice coming in right
behind saffron.
And gathering a ready pod is extremely labor intensive because these pods of
this particular species of the orchid family are each hand pollinated…pod per pod.

Vanilla, just plain old vanilla.

Consider its humble base taste…it is often the brunt of those who refer to things as
just being average..as in vanilla, as in plain jane, as in generic, as in nothing special,
as in the bottom of the list.

Yet vanilla is a great building base—a needed and important humble building block.
Imagine Chocolate chip cookies without that added splash of vanilla.
Think vanilla bean ice-cream, sour cream pound cake, pannacotta, rice pudding,
milkshakes, protein shakes, puddings, eclairs, cookies, candy, yogurt, chewing gum,
cosmetics, perfumes, aromatherapies…the list is nearly endless….
all without their needed vanilla.

There are four main types of vanilla beans used in our consumption: Tahitian, Indonesian,
Mexican and Madagascar

http://www.foodandwine.com/blogs/4-kinds-vanilla-beans-know

There are however those purists out there who do indeed favor the unadulterated flavor
of that simple, smokey, sweet, floral flavor of just plain old fashioned vanilla.
No swirls of caramel, no colorful sprinkles, not bits of cookie or peppermint or toffee,
or chocolate syrup or diced fruit…just simple, plain old vanilla.

So I suppose I might just have a little problem…a little expensive problem…
As we might all just have a largely flavorless problem…

Here’s to hoping the current growing crop thrives…
hopefully in time for this summer’s long-awaited and even yearned for home-churned ice cream…
because it just won’t be summer without a bowl of fresh homemade vanilla ice cream!!!

There is gold and abundance of costly stones, but the lips of knowledge are
a precious jewel.

Proverbs 20:15

25 comments on “just make mine vanilla

  1. atimetoshare.me says:

    Good grief. I think I better invest in vanilla beans. What’s the stock going for? It could be as profitable as bit coin. I knew vanilla was getting expensive the last time I shopped for extract, but that’s ridiculous.

  2. Elihu says:

    Wow. I was wondering why the price had skyrocketed. I just figured prices were going up just like everything else. In the past year, my monthly bills jumped by $300 and our wages went up by maybe $50. At least I now know what’s up with vanilla!

    • I know- my husband and I were talking about the natural gas bill—-I still pay the bill for my dad’s “estate”- it went up 100 dollars in a month’s time—I was about to call the gas company worried that maybe there was some sort of leak—when my husband commented that same day how our gas bill had doubled— so whereas the economy is getting better it seems companies want to spike their prices to get a piece of the pie — it never seems to be a win win for the consumer…and now ice cream will be taking a hit!

      • Elihu says:

        No doubt! We usually make our own ice cream, but with vanilla going up… well, I guess we’ll just save ice cream for very special occasions. 😉

  3. Tricia says:

    Wow, I didn’t know the price of vanilla beans has skyrocketed. I’m with Tim Tebow by the way on vanilla ice cream. Never chocolate, by the way.

  4. ColorStorm says:

    That’s an awful lot of work Jewels to say how vanilla far surpasses chocolate. lol

  5. Wally Fry says:

    Making it sounds fun! But,wow that’s expensive. We don’t use much, and nothing fancy so in many applications the artificial will do the trick. Not nearly so good, but also not nearly so expensive

    • Don’t use that fake stuff—you’re right about the taste not as good, but the artificial stuff is simply not good for the body…
      making your own is not complicated and I have enough last a life time, which is great as a little vanilla often goes a long way.
      But you can make a small batch in a small bottle with just a couple of beans vs my larger bottle.
      Smaller bottles are good for those who only use the extract occasioanlly—and the taste difference is really very noticeable—if the price comes down on beans—you should try it…

  6. I’m in awe of your culinary talents! Homemade Vanilla? Just short of heaven… 🙂 Love you, my extraordinary friend!! ❤

    • thanks Lynn—when I first started the blog—I didn’t really know the direction I wanted to go in–it was mostly a hodge podge—travel, photos, art and recipes with the layering of my sprituality mixed it—I did a good many recipes as I do love the cook and it allows me to feel very creative.

      The vanillia extract was easy—just needs time is all–it’s good to go they say after about 6 weeks but I let it sit as long as I could, a couple of months. Now it still sits but is used and topped off as needed—it is great—like I told Wally, it’s a baking game changer 🙂

  7. dbp49 says:

    I just know that somewhere in this vanilla business there is an amazing life-lesson. Like maybe “Eat chocolates?”

Leave a Reply to Julie (aka Cookie) Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.