The word salt has come to my attention several times today. So, let’s discuss. Shall we?
I saw a meme this morning on The Great Facebook that said something like:
Choose wisely. Even salt looks like sugar.
Sage advice to be sure. Not everything is as it appears. Don’t judge a book by its cover. Etc etc etc. I think that just about anyone from junior high age and up has had this lesson drilled in to them by experience in one way or another.
And, every time I have been out driving today, I have seen at least one vehicle with the bumper sticker that reads:
Salt Life (I also saw a much tackier version of this on a vehicle on my lunch break, but that’s another matter…..)
These, of course, refer to how one is a beach bum (or in the case of our little town—a wannabe beach bum since we are a good 300+ miles from the ocean).
And then there’s the slang usage of salty, which basically means that someone has their undies in a twist. My nieces use this term often. “And then Mom got all salty because……” I have had a couple of encounters with some salty folks today, and I’m trying to let those moments roll off my back. Lord knows it’s me being the salty one on most days.
Salt also came to mind as I ate my very under-seasoned lunch of spinach gnocchi, Italian sausage, and my not-so-successful attempt at a pink sauce.
I wish I had something profound to say that would tie all of these together, but I don’t. Why the word keeps coming to my attention today is beyond me. Maybe God is trying to tell me something.
You are the salt of the earth. But if the salt loses its saltiness, how can it be made salty again? It is no longer good for anything, except to be thrown out and trampled underfoot. – Matthew 5:13
Maybe God is trying to warn me not to let myself slide in my faith? The scripture continues to say:
You are the light of the world. A town built on a hill cannot be hidden. Neither do people light a lamp and put it under a bowl. Instead they put it on its stand, and it gives light to everyone in the house. In the same way, let your light shine before others, that they may see your good deeds and glorify your Father in heaven. – Matthew 5:14-16
Maybe God is trying to tell me that I need to let His light shine in me much much more than I do? Maybe He’s trying to tell me to not be so salty while trying to stay salty?? Ha!
Maybe I just needed a topic to ramble about today.
Let you light shine, people. Much love to you all.
Song of the Day
Ocean Breathes Salty by Modest Mouse. This is not my favorite Modest Mouse song (Float On is….FYI), but it fits today’s topic. It also kinda goes against what I’ve written here since the song expresses doubt about the existence of heaven, hell, and the afterlife in general. But, I’m rolling with it because I can’t think of any other salty songs at the moment.
Book of the Day
The Gilly Salt Sisters by Tiffany Baker. It’s the story of two sisters raised on a salt farm, how different they were, how they drifted apart, and what brought them back together. The story line is secondary. The most interesting part of this book to me was the running of the salt farm. I don’t guess that I had ever thought much about how salt is harvested before reading this book. What a fascinating life!
Recipe of the Day
Salted Whiskey Caramels via http://www.sohowsittaste.com. I made these along with lots of other goodies one year to give out at Christmas. They were an absolute disaster, but they did prompt me to invest in a really good candy thermometer. The caramels were delicious, but I could not for my life get a batch to set. My mom is awesome and ate hers by smearing the mess onto fruit with a spoon. I love my mummy. 🙂 I’m assuming that everyone else gave up and threw the sticky blob away……
5 tbsp. butter
1 cup heavy whipping cream
2 oz. (1/4 cup) whiskey
1 tsp. vanilla
1/4 tsp. kosher (coarse) salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
up to 1 tbsp. kosher (coarse) salt, for sprinkling (you may not need the entire tablespoon)
1. Line 9-inch square pan with parchment or wax paper, allowing the paper to drape over two sides; spray lightly with cooking spray.
2. In 1-quart saucepan, heat butter, heavy whipping cream, whiskey, vanilla, and 1/4 teaspoon salt to boiling, stirring frequently. Remove from heat; set aside.
3. In 3-quart saucepan, mix sugar, corn syrup, and water. Heat to boiling over medium-high heat. DO NOT STIR. Boil until sugar turns a warm golden brown.
4. When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful — it will bubble up violently. Cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer. Pour caramel into pan; cool 10 minutes. Sprinkle with up to 1 tablespoon salt; cool completely.
5. Cut into squares; wrap individually in parchment paper.