Marrakech: and a New Year's eve tale

We headed out on horseback 

to a destination hidden but nearby

 
where friends -- Canadian, American, Egyptian, Moroccan and Czech -- were gathering

 
for a New Year's eve feast

 
 and much drinking of cheap pink wine and cheaper pink champagne. 

 At midnight we made toasts in too many languages to remember.  In short, it was perfect.  

Here's wishing you a 2010 filled with adventure, color, and love. (Because really, the rest is not so important when you think about it.)

Marrakech: a tale of life and a recipe for pure extract

Here's the thing:  I don't like artificial flavors.  I prefer the genuine article -- the real deal, the bonafide, the true.  Because life is really too short, isn't it?  So forget the make believe.  Forget the supermarket fakery, the Stepford Wife veneer.  Even if it's painful...say no to lying to yourself and to others.  Say no to pretending that things are different than they really are.  You might be surprised at what happens.  It might taste strange at first.  But then again, in the long run, it's likely to taste better.......... and be better for you....

And in that spirit....a recipe for real Vanilla Extract. 

Ingredients:

One bottle of vodka, preferably the kind with the not-so-perfect English in fine print on the label (bringing to mind men huddled over a fire wearing large fur hats). 

Scrub off the label -- you're starting fresh, after all....

 
   
12+ vanilla beans.  Redolent of Madagascar.  Or perhaps, Mexico or Indonesia.  Make far off lands yours..........

Bring the two together....

 Add the vanilla beans - split or whole - directly to the bottle of vodka.  Don't be scared.

Suddenly...things are looking hopeful. Almost like a tale of new beginnings...

  Store in a dark cool place for at least a month (but take all the time you need).  Then use. 

And enjoy.....