I’ve been making things for people for a long time. I’ve always loved doing this. It’s fun.
However, I’m always thinking about something new to make. That’s a problem because I rarely get to figure one thing out before getting a new and fascinating idea for something else. Scatterbrained + innovative = WTF?
Actually putting some effort into this site, to organize a thought all the way to completion has helped me focus my creativity and build on the quality that I hold so dear.
I figure that if I’m going to make something, it had better be the best damned something there is.
The list of projects on this site may change now and then based on what I feel like making at any given time, but I feel there will be a core of continuing products. These I will outline below:
I use the best ingredients I can find to make three fantastic vanilla extracts: plain, rum, and brandy. I may make some specialty blends from time to time. I use a combination of Tahitian and Madagascar whole vanilla pods that are sun dried and then I split them and soak them in alcohol for 4 months to get all that good vanilla flavour out. More than a few professional bakers and restaurants use my vanilla extracts in their products and desserts.
These products are gluten-free. Technically they’re organic as well, but not certified organic (so technically, I can’t say that they’re organic). The beans come from select plantations in Papua New Guinea and Madagascar where they simply can’t afford to use any chemical treatments.
These are the same beans that I use in my vanilla extracts. Some bakers prefer to cook with the exquisite caviar found inside each vanilla bean. Split the bean with a knife and scrape the black, gooey goodness out with a spoon, then add it to any sweet dessert for added decadence. The bean pods can be added to a container of sugar to create vanilla sugar, which is a great way to add natural vanilla flavour to a great cup of coffee without using that nasty flavoured coffee. Ugh.
I make these from slabs of soapstone. A gigantic tile cutter is used to re-dimension the slab into approximately 1″ squares. I then wet polish each surface and edge to finish them. Freeze them and put a couple in a small glass with a beverage of your choice and they will cool your drink without watering it down. They hold the cold for quite a while, too.