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salty senorita

oooh, salty!

Before my sister-in-law and fellow foodie Katie stepped in, I might have continued cooking for years with boring ground sea salt.  Thank goodness for intervention.

This Christmas, I was gifted with a beautiful box of British import Maldon sea salt flakes which, quite honestly, I had never heard of but was happily willing to try.  (“You can put this on food?  Sold.”)

I started out by adding Maldon to my basic daily salad dressing (a generous dollop of extra virgin olive oil, a splash of balsamic vinaigrette, and generous doses of both salt and freshly ground black pepper — nothing groundbreaking here, folks).  I’ve since used it to bake potatoes, flavor soup, and make homemade buttermilk pancakes, of all things.   Almost immediately, I noticed a difference:  Maldon flakes are soft and free of additives, which translates into sharper taste and a less is more, use sparingly mantra. (Ask manfriend:  I speak from experience.)   You can find Maldon at Whole Foods and other specialty grocers stateside.  To learn more about the saltmaking process, check out Maldon’s fun little history lesson.


About sandelicious

former journalist, reluctant lawyer, food lover. waylaid by the beach but an indiana girl at heart.

gimme some lip!

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