About a 40 minute drive south on the I-15 from the strip, over on Exit 1, is the Fashion Outlets of Las Vegas. This place is a shopping mecca of discounted clothes, purses and shoes. It’s large, air-conditioned and relatively crowd-free (unlike another good, but very crowded and outdoor Las Vegas outlet mall that I went to).
And bonus, it has a Williams-Sonoma outlet. Just look at this pretty, pretty photo!
Williams-Sonoma Marketplace - Le Creuset sale
Too bad I made a promise not to try to fit one of those in my luggage. They had quite a few deals in there, and in particular I was looking for a set of round cookie cutters with scalloped edges that I had seen in their Calgary store, but unfortunately they were sold out already.
And then I saw this.
Williams-Sonoma Marketplace - vanilla
At half price, each box contained 3 different 2 fl oz bottles of vanilla extract, and the following description:
Like fine wine, premium vanilla springs from a combination of soil, climate and expert processing – an art practiced by Nielsen-Massey since 1907. Our special set combines three of the world’s finest single-origin vanillas: intense Madagascar Bourbon vanilla, a favorite for ice cream and chocolate; floral Tahitian vanilla, which brings out the best in fruit-based desserts; and earthy, sensual Mexican vanilla, the original vanilla sent home to Spain by the explorer Cortez and a perfect complement to cinnamon and spicy, savory dishes like chili.
Even better – the bottles were small enough to fall under the liquid amounts that you could carry on the plane, so they travelled in my purse with my lip balm. I have no idea what I’m going to do with them just yet, so please let me know if you have ideas. Continue reading
I didn’t mean to double post today but I’m just so surprised at this revelation that I have to share.
For years and years, I’ve always thought the only good oatmeal was the kind that you ate in cookies or bars. Baked with lots of sugar, yum.
I’ve tried eating oatmeal for years (instant, non-instant, with dried fruit, with maple syrup, with brown sugar, with milk, and so on and so on), and every time I would shove it down reluctantly, repeating the mantra – “it’s good for me” until I was finished with the bowl.
Last month Serious Eats posted an article about Mark Bittman’s savoury oatmeal. It’s something I’ve kept in mind since, but since I really don’t like oatmeal I have been reluctant to try it. Well today, I finally did. Holy cow does it taste good with soy sauce! Why didn’t I think of this years earlier! Why didn’t my Chinese parents force feed me this before?!
You can click on the above link for specific instructions but basically you make your oatmeal like you regularly do, then add some light soy sauce and some green onions/scallions for garnish and a bit of crunch. The dish ends up tasting more like a brown rice jook (a.k.a. congee) than any oatmeal I’ve ever had before. (And by the way, I’m actually using a 5-cereal blend that includes oats, but now I think I’ll a bag of steel-cut oats to my grocery list.)
Doing a quick Google search reveals that there are many other suggestions to make savoury oatmeal interesting. Adding a cooked egg, with the yolk dripping into your oatmeal, adding ginger and/or garlic to the water during the cooking process, using soup stock to cook the grains, making an oatmeal risotto… there are so many possibilities. I feel like yelling “Eureka!” as new world of breakfast has been opened to me. Excuse me, I think I’m going for a second helping.