New Salt Cellars
Have you tried the new specialty salts yet? You should, they are really exciting by adding a hint of unexpected flavor to your food. You can find lots of different flavors which might even be fun to mix. These specialty salts have gotten me thinking about making salt cellars so I tried making a few new varieties. You may remember the salt pigs that I showed you a few months ago. These are a little less fun but at about 3 inches across they are still cute. Which one do you like best?
This picture was taken around noon, don't you love how the winter sun makes the shadows long even in midday.
I'll likely be taking a little break from blogging until after the new year. Have a terrific New Years celebration and stay safe.
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| Salt Cellars |
This picture was taken around noon, don't you love how the winter sun makes the shadows long even in midday.
I'll likely be taking a little break from blogging until after the new year. Have a terrific New Years celebration and stay safe.
I like that your cellars have a lid. I live in a very dusty log cabin and wouldn't want to leave anything on the counter without it being covered. Right now our favorite salt is Himalayan Sea salt and we use it in a salt grinder. It's such pretty coral color. I only use old fashioned Morton salt for baking now.
ReplyDeleteJeff has been working on a few varieties of salt cellars this week - and of course we have made pig ones in the past!
Thanks Michèle, as a mom to four dogs I have to agree about leaving stuff uncovered.
DeleteMy favorite is front right in your photo - I love that bigger handle that you can really get hold of!
ReplyDeleteHappy New Year to you too - I look forward to reading your blog again in January.
Thanks for the feedback Julia, I was thinking about that when I was making the handle on that lid, of course none of them can be considered petite.
DeleteI must confess I never even heard of a salt cellar until I started making pottery. My goal for 2013 is to make practical items that can be repeat sellers, like a salt cellar. I guess they are popular and sell I just never heard of them or used them, even being the cook that I am. Ha., who knew
ReplyDeleteLinda, you should try one, especially if you use sea salt or the specialty salts (which are normally made with sea salt), you'll love it.
DeleteHow could I possibly choose! I love all four! This gets me to thinking I really ought to amp up my interest in salts. Hmmmm, a great way to start the new year!
ReplyDeleteThanks, and welcome to the blog. I hope you're enjoying it. I really appreciate the comments.
DeleteI like the lidded ones you show here. Our favorite salt is Murray River, light pinkish with flat brittle flakes. I under-salt almost everything now so that we can add salt at the table. I think visible salt is the best!
ReplyDeleteThanks Barb. I'll have to look for that salt, it sounds fun.
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