Me too …. from Margarita salt.

That looks absolutely scrumptious.

FUK-A-DUK!

You're NOT gonna' believe this:

Aside from having that EXACT SAME salt shaker*
*a restaurant shaker.. that "followed me home"

...sitting on my desk right beside me...

for the first time in my life I'm having SERIOUS
issues with my feet swelling to the point that I
can't get my feet into my favorite KEEN Sandles.

Co-incidentally
I just got turned onto the use of Finishing Salts

Here's the kicker: JUST YESTERDAY I used a credit
I was owed via PayPal to purchase a "SALT CELLAR"
for the express purpose of adding that "Finishing
Touch" to almost every meal, from Oatmeal - Steak

Gary's post that prompted me to make the connection:
I Goggled: "Does SALT cause feet to swell?"


"This little salt dish stands 1 1/2" tall (at the rim) and 1 3/4"
in diameter. Made of clear glass, it is round with bubbly
ribs all around the outside. It has a lid with a round
finial and a cut-out to accommodate the plastic salt spoon
which is included.
This piece is in excellent condition, with no nicks, chips
or flakes."


sometimes you just can't win for losing

Except for maybe things like fresh green onions and radishes I haven't used a salt shaker in at least 20 years. I don't have one on the table or counter. It's a spice to me, not a daily meal additive. I use a Sea Salt grinder when I do use salt, I like the flavor much more.

There is enough sodium in anything prepackaged, and when I cook I've learned to use spices instead of salt. When cooking a small amount of salt is necessary help to enhance flavors, and I mean very small. Not enough to taste the salt but enough to excite the aroma molecules in the food and other spices.

If you have one sitting at the desk it's no wonder you're swelling. Learn to eat without it. It does take a while to get your taste buds used to it. If you like it on eggs try something like cumin or oregano or curry or hot sauce instead. Parsley works too.

The body needs some sodium but we get more than enough unless we eat no prepackaged foods.

That flavor is your daily dose of mercury !!

We've gone back to more cooking from scratch and much less prepackaged stuff.. and we use Kosher salt because there's not much in fresh veggies. Good stuff !! We had roasted cauliflower this evening w a little extra virgin olive oil (EVOO) and tarragon on it. My wife makes a mean roasted Brussel sprouts (with EVOO and bacon bits) dish that's not only healthy but 5 star restaurant quality. (There's not that much bacon - just enough for flavor and a little crunch).

Roasted cauliflower and Brussel sprouts FTW.

I would also like to recommend a BBQ wok.
I use charcoal, but I guess propane BBQ's would work (almost) as well.

http://www.wasserstrom.com/restaurant-su...gn=BingShopping

You're quite right: Salt is an acquired taste.

...which I acquired from mom's cooking...
never making the connection to what kilt dad.

I have salt at my elbow mainly for when it's
Ted's turn to cook "tastes like 'hospital-food'"

I switched to Sea Salt years ago to cut down
on sodium, but only added Kosher Salt to my
cooking palette recently...in fact, just before
my feet began to puff-up and sting.......

Time to re-assess my cooking methods.

hey.. we live & we learn...if we're lucky

btw
does anybody want to buy a really neat little salt cellar?

I just shake salt out of the round package you get from the store...no cellar...no shaker..just a hand full of salt

*singing*

"Ahm Back In My Sandals Again!"

(go 'head, squeeze the old wheeze)