Flora has anterograde amnesia. She can't remember anything day-to-day: the joke her friend made, the instructions her parents gave her, how old she is. Then she kisses someone she shouldn't, and the next day she remembers it. It's the first time she's remembered anything since she was ten. But the boy is gone. She thinks he's moved to the Arctic. Will following him be the key to unlocking her memory? The One Memory of Flora Banks by Emily Barr is a brilliant book about how to be brave against the odds, and is out now.
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Flavoring extracts are typically made with vodka, bourbon or some other type of alcohol, but they can be made without alcohol. The alcohol flavor may not be desirable if you are adding it to a recipe that doesn't cook it out. Fortunately, it's just as easy to make your extracts without alcohol, and it is no more expensive. How to Make Alcohol-Free Extracts To make your non-alcoholic extracts, just substitute the alcohol called for in any extract recipe with three parts food-grade liquid glycerin and one part water. Stir the two ingredients together until well combined. Then, proceed with the recipe as usual. You'll get the same great taste you're used to, without any of the alcohol. Store your homemade extracts in brown bottles to maximize their shelf life. Extracts made with glycerin should keep for up to four years in your pantry. There's no need to refrigerate them. Allow two months for your extracts to develop before you start using them. Homemade extracts make great gifts. Start a big batch now, so you'll be ready for the holidays.