James and I made popovers Sunday morning and sprinkled them with vanilla sugar, and this sugar made the popovers appealing in a surprisingly effective way.  Like fleur de sel on caramel.  It brought the flavors and textures together without overtly calling attention to itself.  When I’d posted a while ago in a recipe to discard the vanilla bean, I got what amounted to a scolding from Shuna, who found it appalling that one could so easily waste an opportunity for the pleasures of vanilla sugar.  She was right to scold. I had never really taken the time to appreciate the wonderful aromatic flavor of sugar but now I always will.  It deserves a place in the spice rack.  That it is born of economy makes it all the more enjoyable. If you’ve just made some Read On »