It’s well beyond January and new year’s promises. Short grey days have turned into weeks knitted together by yarn-like thoughts of starting anew. I have doubted, questioned and wondered just how this year would be different from the last one long before I put up the Christmas lights.
So here it is, a short post; one that illustrates my love for simple things. Continue reading
Part I.
Homemade herbal salts
Celtic sea salt tastes like the ocean, is pale green and moist in texture. Himalaya salt is pink in color, has a distinct mineral-like flavor and the grains are very hard. Fleur de sel and Maldon salt are light and flaky. Making herbal salts with them is simple since the salt grains are soft. Experiment with different kinds of salt combined with aromatic herbs, doubling or tripling the recipes below. Herbal salts keep well for months when kept in glass jars with a well-fitted lids. Continue reading
Beautiful Food Stories 