Hi, darlings! Tom is off today so I am stepping in. But I’m still a bit illin’ (not a lot but …y’know…this is like weight-loss. I didn’t gain this sick in a day and I sho’ ain’t losing it in a day, either!). My chest has lightened up but I am still quite limited in my ability to taste or smell anything.
So. If you’re looking for a perfume review, fuggedaboutit. It’ll be awhile before I can do any perfume justice.
I can, however, talk about citrus. It’s one of the few things I can smell and taste so I’ve been doing a lot of citrus work these past few days (when I can find the energy to stand up and do stuff – as March said to me “you got up and got a shower? You’re good to go”) – but Big B brought in a large sack of Cuties (those charming little clementines that show up around this time of year) and a bag of Meyer lemons.
Omg. Meyer lemons. Is there anything more delightful? I was going to use them to make a Japanese Cotton Cheesecake but I can’t muster the energy to lift the mixer (yes, it really is that simple. The mixer is on the shelf across from the counter and…well..it might as well be on the moon). So I decided to make extracts instead. I’m thinking most of you know how to do this but just in case – here’s what you need:
- Cheap vodka (at least, that’s what I’ve always used. The rotgut stuff means I won’t drink it and it’s a waste of simoleans to get the good stuff for this)
- some citrus. I used Meyer & reg lemons for the lemon extract and the clem rinds for the orange
- A comfortable peeler. I use my mother’s old Ecko peeler which I’ve been using since Moses ( I actually have two: mine and hers). It’s narrow, which means I can control all aspects of movement. After 50 years working this thing, I can ooch the rind off pretty much anything and leave every last ounce of pith. You can read a newspaper through my peelings! lol! I tried one of those newfangled, wide peelers and nearly cut my thumb off!
- A very clean (I sterilize but it’s not essential) jar/lid
- A cool dark place to store the extracts while they sit and consider themselves. My clothes closet is so cold you could hang a side of beef in there – I put the jars in a brown paper bag and that’s that.
- Patience. I let the rinds steep for a minimum of 30 days (for citrus – 60 days for vanilla). Occasionally I will check them and possibly add a bit of rind (or bean) but other than that, I leave them alone.
30-60 days later? Booya! Extract. then comes the fun part! Dispensing it into pretty little jars. I read a blog where it was confessed that a big reason the writer does the tinctures/extracts/cordials/etc….the pretty little bottles. I nearly wept. MY PEOPLE!
I’m on the hunt for Pretty Little Bottles – there are thrift store just waiting for me and my extracts!
What about you guys? Do you make anything like this? I know I can’t be the only maniac on this blog! lol!
Ooh! and WINNERS from the Stalker post!
gmail your evilauntieanita and I’ll get stuff out to you. I’m still beat from this pneumonia so it’ll prolly be a bit late but I WILL Get it OUT! I promise.