This is the that part of the newsletter that, two years ago, I advertised as a publication that would feature “this and that,” and be “never timely.” 10-seconds of updates from the last 5 months: I ran an 8-person education design lab, I obtained another film camera, I’m making an effort to write again, I walked at graduation on May 13th, and I recently visited my favorite café in the US.
I recommend infusing a vanilla bean into the syrup rather than incorporating extract or paste.
1. Cut vanilla bean in half lengthwise and pull out seeds, set aside
2. Mix 1 cup water 1 cup sugar, vanilla bean pod and seeds on stove
3. Stir until thicker (same as your recipe)
4. Leave vanilla in until cool (or just leave in indefinitely for stronger flavor)
5. Jar, etc.
This should keep about a month. Simple syrups with 2:1 sugar:water ratios last much longer, but they're harder to pour (higher viscosity) and figuring out the recipe adjustment can be difficult.
I recommend infusing a vanilla bean into the syrup rather than incorporating extract or paste.
1. Cut vanilla bean in half lengthwise and pull out seeds, set aside
2. Mix 1 cup water 1 cup sugar, vanilla bean pod and seeds on stove
3. Stir until thicker (same as your recipe)
4. Leave vanilla in until cool (or just leave in indefinitely for stronger flavor)
5. Jar, etc.
This should keep about a month. Simple syrups with 2:1 sugar:water ratios last much longer, but they're harder to pour (higher viscosity) and figuring out the recipe adjustment can be difficult.