Vanilla CAN be exciting!

To wit: for lunch, I fixed myself a chicken breast and shoestring fries, along with some stir-fried frozen veggies. Just to be creative, I sautéed them in olive oil into which I had put a chopped clove of garlic and a teaspoon of pure vanilla extract. I know, it sounds strange (maybe not as strange as I think, but there you have it). But after about ten minutes of cookin' in the pan, slightly browned on the bottom, the smell was really lovely. And the vanilla flavor was a nice mellow contrast to the garlic.