Any suggestions?

Do's/Don'ts

Thanks in advance

i am just glad they are now labeled 'syrups'

i had some samples stuck back in a drawer 'cause i didn't know what to do with them

at the time i even checked their website to no avail

unusual flavors that i never got around to testing

they just had the name of the flavor or oil

and i never knew what to do with them

i feel a little guilty about

• being dense

• not using them

if i had gotten motivated i should have contacted a pastry chef but...

an idea for you is to register and ask on egullet forums

if no one here has some good info