Sunday, April 5, 2015


When I have guests they are often intrigued by what I have in my vessels on the counter.

I always have sea salt that I can add by hand when I am cooking. I like the texture and also the health benefits. 

My pepper is a melange of three types of pepper. Black cracked pepper, white pepper and Asian red pepper. I learned about this when I was working with a cook on my husbands ship.
Each pepper hits your taste buds in a different spot.

The small dish is sugar coated fennel seeds often seen in Indian restaurants. They are tasty, they freshen the breath and also help with digestion. 

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