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.

Peanut butter of the month club

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.

Wine bottles in cupboard

I bet if peanut butter showed up on my doorstep, I’d just have to eat it. Oh goodie!

Jif peanut butter, dark chocolate butter, and peter pan peanut butter

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.

San diego trees

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.

Bottle of Hibiscus Soda Syrup

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.

Diamond Knife Sharpener on a Pedestal

6. A non-crappy knife would be a Shun Fuji Santoku. Win the lottery first.

Shun Fuji Santoku knife with onions

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.

Modernist Cuisine 2 Techniques and Equipment

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?

Bag of white stevia powder, box of probiotics, and stevia drops bottle

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

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.

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