Tuesday, July 2, 2013

The Salt Block Blog...

I had a passionate love once for iodized table salt that extended far past the limits of any love I thought I was able to attain. Once I realized how unhealthy our attraction was, I found another lover: Himalayan pink salt. Now I'm finding that for higher mineral content I need to dump the pink salt and get with the grey salt. While I will be grabbing up some French grey salts, I won't forget my pink lover, for pink still has a higher mineral profile and still maintains those benefits. Some would say that pink salt is a bit hyped, but anything that beautiful has to have some wonderful energy behind it.

Before i go on, you can check this site out to see the lovely salt blocks that I fell in love with some time ago, and I'll show you my own, with its own special patina to it, since I've had it for some time.


Knowing that the discovery of the salt mines dates back to the 4th century, and that salt was used to trade among countries (hence The term salary), I thought I would post this lovely historical tidbit. Awesome site.


I also just found out that it's the root word of salad, because they used to salt their lettuce, and sausage. I think you can figure that one out.


So there you have it. This is verification of my love for the block. Salt blocks can definitely be used in a multitude of ways, but I think I am enjoying the idea of serving on the plate more than anything. And I
can see myself making salads in my salt bowl that is arriving very soon, although I'd like to own a salt bowl as an elegant salt cellar too. The energy of having these salts around in your kitchen is unbeatable. I actually heated and cooked eggs on the block. But mostly I use it to salt my vegetables and fish. For dinner, I had
over salted some fish by leaving it too long on the block and ended up using the fish for flavoring my rice bowl.

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