I had to place my other dog Zabu in today's post kissing her sister Queen and two younger brothers. I'm attempting to organize a tasting group to try out the recipes I want to include in the ANGEL KISS. I have 4 woman coming over at 4 tomorrow for my first little get together. I'll have a beverage, a ginger carrot soup, a turkey sausage appetizer, mini potato pancakes with smoked salmon, and a bit of the spiced peaches and carrot confiture I made this weekend. I'll provide a list of the foods and encourage critiques on flavor, texture, and presentation. If it's successful, I may begin bi-weekly events.
Today's recipe is a HERBED SALT that I've been preparing for years, often give as a gift and everyone loves it. No testing required.
Ingredients:
sea salt
kosher salt
garlic
herbs
lemon zest
Take equal amounts of your favorite salts and mix in a bowl. Iodized salt may be substituted for the sea or the kosher, or just add a bit if your iodine level is diminished. Finely mince 1 or 2 cloves of garlic and stir in. Take any fresh herbs - I like sage, thyme and rosemary. Chop super fine until you have a couple of tablespoons and add to the bowl. Then add the zest of one small lemon. Mix well and let cure - I leave it on the counter for a few days, giving it  a stir every now and then just to amalgamate the flavors. I use this salt for everything. I never use a shaker anymore - I keep some in a bowl and grab a pinch whenever I'm cooking. And we use salt cellars on the table. Store the rest in a jar.
Feel free to add any herb you like - oregano, dill, marjoram, parsley...whatever is available. And orange or lime zest can be substituted, too.