Some weeks ago my Irish-speakin’ almost daughter, Anne McDonagh, called me with big news. She had ordered vanilla beans online and they had arrived – what she didn’t imagine was the amount of vanilla beans she had ordered so could she send me some. Of course, I said, I can always use vanilla so shortly thereafter I received a big bundle in the mail. But then she apparently still had more vanilla beans than she could disperse across the country so, being inventive, Annie decided to make vanilla extract. When she came home for the Christmas holidays, she presented me with 2 beautiful bottles of her homemade extract – one with a vodka base and one with bourbon. I now not only have a goodly store of vanilla beans, but I have enough vanilla extract to be baking daily for months. But, she did tell me that it makes a lovely addition (and a great start to the day) to morning’s coffee – a tipsy way to begin the day!
judithchoate.com 
Oh what a clever person that Annie must be 🙂
She is about the smartest girl I know!
I conclude that the morning “Joe” or afternoon Tazo are appropriate alternatives
to baking with this wonderful elixir and it really was especially wonderful in my
recent batch of Krumkake! LenaMai
I know this comment is not from me – somehow someone is using my name – who could that be? I think it might be someone whose computer I use from time to time!
Sounds awesome!!
I’ll take some off of your hands!
Madagascar Bourbon Vanilla Beans come from the Island of Reunion (known as the Island of Bourbon), east of Madagascar. These vanilla beans are very distinct, with a flavor and aroma profile unlike any other vanilla bean. Madagascar vanilla beans are processed using the “Bourbon” curing method. This technique typically produces vanilla beans with higher moisture content. Our gourmet vanilla beans have a moisture content of roughly 33%. You’ll notice that there are no breaks or splits within the vanilla beans; another indication of extremely high quality.