Today I did something I haven't done for years. I can't remember the last time I used white distilled vinegar, other than for cleaning and weed maintenance, that is. I don't think I've used white vinegar for any culinary use in something like 20 years. But today I harvested the chive flowers, remembered the beautiful pink, fragrant and flavorful vinegar that I used to make in my first 10 years of organic gardening and thought, "What the heck."
Infused vinegars are simple to make. Just fill a jar with a delicious or nutritious botanical, cover it with vinegar (I usually use apple cider), cap it, and let it macerate for several weeks, then strain, bottle, label and enjoy.
I made face number 24 for 29 Faces in May. She's in my BoD journal, offering the observation of the annual incessant whine of a neighbor's pool filter.
That's what I made today.