mixes

I have so many things going on in my little culinary spice shack that I lose track of them. I have vinegars that I started in '88 for example. I have a beautiful white 'mother' and an equally lovely red 'mother' the best thing is the white wine mother just emerged in the last few months - it took years.



I have this crock that I got from a mom of a friend from france complete with its own 'mother'. (the mother was in an old jelly jar in the bottom with the instructions in french from the crock maker - the gift giver translated them loosely and rubber banded these instructions around her mother jar and that was a couple years ago at least) We have way too much vinager. Isnt that the case though that if you are really using the things you consume then you end up with a lot of by-product. We have had some unused wine in our lives.



Pepper. Gotta have tons of pepper of all kinds. My pepper grinder has a mix of white, black and schezuan peppercorns.



The freezer has banana leaves and my cabinet has truffle oil.

And this is only a small little tiny taste.