Here are this week’s Thursday Things:
1. There’s a Peanut Butter of the Month Club that I just stumbled upon and I think I have to join. Deluxe and exotic peanut butter shipped directly to my house. Yes, I have to sign up.
2. Scott and I used to go to Napa and Sonoma quite frequently and we sampled and drank tons of wine we enjoyed ourselves fully and at each new vineyard, feeling slightly tipsy, we’d get suckered into signing up for (another) Wine of the Month clubs. When the wine started showing up by the caseload on our doorstep in subsequent months, we realized we had to drink it or it was going to accumulate. The horrors.
I bet if peanut butter showed up on my doorstep, I’d just have to eat it. Oh goodie!
3. Fresh Produce Capri Pants. Lightweight and perfect for warmer weather, and the drawstring is nice, in case you ate one too many of these.
I live in capri pants almost year round and these make a nice addition to my favorite capris.
Good thing I’ve got new capri pants.
Just in time for the cool, overcast weather, but I know the San Diego sunshine will be back soon enough.
4. Hibiscus Syrup. Organic hibiscus petals, real sugar, a bit of ginger and orange spice. Use it for soda or to flavor cocktails. I think I need this, now.
5. Diamond Knife Sharpener on a Pedestal. Only $29 bucks. This seems like a deal. There is nothing worse than a dull knife. Other than a crappy knife.
6. A non-crappy knife would be a Shun Fuji Santoku. Win the lottery first.
7. While you’re playing the lottery, you can also save up for a set of Modernist Cuisine: The Art and Science of Cooking
“In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet–scientists, inventors, and accomplished cooks in their own right–have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.”
I’d love a set of these books. Alton Brown is my hero and these seem like they’d be like Alton Brown, times ten-fold.
8. Need to shop for anything like nutritional yeast, probiotics, bulk spices such as cinnamon, white stevia powder, liquid vanilla stevia drops, fancy honey, organic bodywash?
Check out iHerb
Everything is at least 30 to 40% below retail. Use code AVE630 to save $10 on your order until March 31 (or always save $5 using that code)
$10.00 off for any order of $40.00 or more
$5.00 off for any order less than $40.00 — no minimum
orders of $60.00 or more a minimum 5% discount will be applied toward the order total
I have saved thousands of dollars over the years using iHerb. Seriously.
9. The winner of the Practically Raw Vegan Cookbook Giveaway is Alex@Spoonful of Sugar Free
10. It’s almost Saint Patrick’s Day. That calls for Triple Layer Fudgy Mint Oreo Brownies
What are your Thursday Things?
Anything new, noteworthy, or fun you’ve seen, made, done, or just want to share?
Link it up in the comments.
I am a little late on the Thursday things … but I have seen some awesome new gadgets and kitcheny things at Chapters/Indigo lately that I think would be fun to have.
I’m in live with French toast waffles:
I want to check out iherb now…
Peanut butter and wine of the month clubs are dangerous…in the absolute best way possible :)
Oh my goodness, how did I not know about this PB club?
Reading that there is a PB Club might be the most amazing thing I’ve done this afternoon! Hahaha going to visit the site right now!
I just bought that Shun. I love it SO much, because it’s more like a chef knife but still has the rocking motion, it is PERFECT. The grip feels good too. They are part of Kershaw here in the Portland area, and I can take it in free for sharpening!
You guys would be fun to go through Napa with… J and I are the same way, last time we signed up for THREE wine clubs. They see us coming… ;)
I know who’s kitchen I’m robbing…you have that Shun?! WOW congrats!! I have debated about it. I do love my Henckles Santoku 7 inch (most other Santoku’s are only 6 or 6.5 inches and I love a long knife!) and wondering if I’d love the Shun *that much more* than the Henckles. hmmm…. You have me so tempted!
And see us coming? That’s our middle name from car dealerships to wine clubs. We have “easy target” plastered on us I swear, lol.
if you like a longer knife, you may not like this one? I don’t like them too long, and this one feels … well, just perfect, goldilocks, not too long not too short ;) I spent 90 minutes at Williams Sonoma that day, looking at ALL of the knives, narrowed it down to 5, then they gave me a potato and an onion to chop!
if you’re looking for a new knife I’d suggest you do that… so you get a real feel for them!
Oh my gosh, there’s no way I could ever justify a knife that expensive! Holy cow, why does it cost so much? And now I’m kicking myself, because I just bought something on Amazon that I could have gotten on iHerb! I got free shipping on Amazon so it was cheaper, but using your code iHerb would have won out.
I don’t go through peanut butter fast enough to receive two jars a month, but ooh the possibilities.
You could always cancel your order..but I know that’s a pain!
Between all the baking I do with PB and the family, we go through 2 jars and then some…but I don’t think I’d use the deluxe PB’s IN baking. They would be for just eating as is!
I totally would too, except it already shipped. Darn!
So curious about the hibiscus syrup. So glad you reposted a link for the minty bars…can’t wait for Saturday!
I’ve been dreaming about reading the Modernist Cuisine: The Art and Science of Cooking! I’m going to have to see if my library has it, since this book seems like a lot of fun!
What a great bunch of Thursday things! But, seriously, if you ever need help taking all that wine or peanut butter off your hands, I’m your girl.