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You know when you’re in a fancy food shop and you find the most precious, gorgeous little bottle of something which would add such a magical finishing touch to your recipes? Then you turn the bottle over and have a little heart attack from the price tag. And you think “$15 for sugar?!? I Continue reading Infused sugars for coffee, cocktails and baking 
I have not left the kitchen for the past two weekends. Ok I understand that this is not everyone’s cup of tea – but for me, they were the perfect unscheduled weekends. Free time to create, play and use up all of the late summer produce. I started off making plums in brandy 
Sumac by damozeljane on flickr What do you think of when you hear ‘sumac’? I think: “Isn’t that similar to poison ivy?” But clearly I’m mistaken. Always on the lookout for great recipes for foraged food, I came across the website First Ways which is all about ”urban foraging and other wilderness adventures”. FirstWays’ creator Continue reading How (and why) to eat Sumac – a guest post from FirstWays 
Want to try making your own vanilla extract? It’s super simple and the results are just as good as store-bought – maybe even better! Earlier this year I tried turning an unwanted bottle of vodka into vanilla extract. As a baker, I go through a lot of vanilla extract, and it’s not cheap. Continue reading Make your own vanilla extract – the results! 
My recent weekend visit to Toulouse reminded me of how the French have got it right with food. In my experience living in France, the French seem to eat better, and have a healthier relationship with food than we do in the US or the UK. There are lots of reasons for 
Awwww. Homemade plum jam. Isn’t it pretty? If my mother lived closer I’m sure she’d proudly display a jar on her shelf for everyone to see. I’ve been wanting to try canning & preserving for awhile now, but was always afraid I’d give myself botulism. (And if we’re being honest, I did try making 
I recently spent a long weekend in Toulouse, in southwest France visiting a good friend. Besides making stuff, creativity, traveling and cooking, one of my obsessions is France. I used to live in Paris and have never gotten enough of the French lifestyle – especially it’s emphasis on real, whole, good foods. I 
As word spreads among my coworkers and friends that I make stuff, I’m increasingly getting gifts of excess produce and specialty food items. I’m not complaining. I’m always up for a culinary challenge. And everyone else seems to be willing taste-testers, so it works out quite well. Recently a coworker brought in a big bag of Continue reading When life gives you plums, make plum brandy. 
All this bread baking has filled my kitchen cabinets with various bags of flour: strong white, malted wheat, whole wheat, buckwheat and spelt to name a few. I like the idea of baking with grains other than white flour for two reasons: I prefer to eat less-processed foods and white flour is Continue reading Oatmeal Chocolate Chip Cookies… with spelt! |
Hi, I'm Amanda, and I write about healthy and creative living by rediscovering vintage skills! I focus on good food, handmade beauty products, kitchen remedies, and getting crafty & creative, all from my small kitchen in London. First time visiting? Start here. 
 Don't forget that I'm just a regular person. I'm not a doctor, therapist, herbalist, aromatherapist, chef, expert or professional practitioner of anything I discuss here on Vintage Savoir Faire. I'm just really interested in vintage tips, detoxing my beauty routine and traditional remedies. So if you're unsure about anything, check with your doctor or a qualified professional before you try it! All the information on this site is provided on an as-is basis. Whew. Glad we cleared that up! |
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