Herbal Salt Recipe and Marriage-bolstering Potatoes

Well, it came. Yep. The ground is dusted with snow and both girls have already downed at least one icicle “lollipop”. This means the garden season is officially over for me, as I harvested the last of my herbs this weekend to make herbal salt. Though I haven’t collected any scientific data on this, I think combining fresh herbs with salt preserves flavour better than drying them alone.

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rescued rosemary

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After removing the rosemary leaves from their stalks, I chopped them in my food processor. Knives work too.

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I think I’ll add more salt to this pan of rosemary salt–it looks a little green,

One day I’d like to make an un-recipe book filled with dishes that are too flexible to fit the recipe format. Herbal salts would definitely fit the criteria; you can use any combination of fresh herbs, with almost any ratio of salt. If you prefer, you can substitute salt with sugar (with lemon balm, lavender, etc)–I haven’t done this because I don’t use sugar in the same quantity I do salt.

To Make Herbal Salt:

  • finely chop fresh herbs (I do this with my food processor and add a little bit of salt to help with the grinding)
  • mix herbs with coarse salt
  • spread on a cookie sheet to dry, cover with tea towel, and stir every day or two
  • after a couple days? weeks? (when it’s dry!) store salt in your cupboard. I like to use jars with wide mouths so I can get my fingers inside them. You definitely want to touch this salt as you apply it.
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I made this batch earlier this summer. It contains sage, oregano, thyme, and as an after-thought, a few dried nasturtium petals to give it zip and colour.

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You can use the salt with fresh veggies, meat, or pasta, but it really shines on oven-roasted potatoes. (Toss cubed potatoes with plenty of olive oil and salt. Roast in a hot oven until crispy.)

Thankfully, it looks like we’ll have enough potatoes around here, to eat with our salt, for quite awhile. Stan stepped out this weekend to buy some spuds and came back with eighty pounds! Fortunately for me, I think Stan feels some sort of responsibility for preparing them since he shouldered them into our basement. He made French fries for about ten people on Friday, and scalloped potatoes for thirty-five, on Sunday. Both days he served four. Our little family. Of four.

I’m not complaining about the potatoes though. I’m actually grateful because they helped us through a slump of sorts. It wasn’t a food shortage–thank God for that–but a shortage of warmth and patience between Stan and myself. Last week was one of those weeks where we started off on the wrong foot and then hobbled our way through every day, a little more defensive and irritated than the last. Don’t you hate those kind of slumps? It wasn’t terrible, violent, or dramatic, but more like wearing a sweater with an itchy tag, all week long. By Saturday I’d almost lost track of what, precisely, was the main issue, because I was too busy noticing all the other little things that were wrong with Stan.

*Enter the potatoes*

Just as I was finishing with a Saturday-afternoon project, Stan started slicing up potatoes. At 7 o’clock he lit the barbeque. I looked out the window and saw it was sleeting. He came back in for the potatoes and carried them to a pot heating on the side element of the bbq. I watched him as he dumped the raw potatoes into the sizzling oil while slushy snow collected on the rim of his bowl and on his hair. The girls jumped around him, hopping with the excitement of cooking french fries in the damp, snowy dark. And then, something slid out from under my tenacious mental grip. Maybe it was the how I’m hard done by card I’d been holding on to all week.

Stan came in the house to hand me a bucket of crispy fries and went out to cook another batch. And another. And another. The fries were hot and salty and gluten free and better than all the McDonald’s fries I’ve ever had.

Life is not an Amelia Bedelia story; food does not always solve the problem, but honestly, it really helped this time. Or maybe it was just the tipping point that led me to a healthier perspective. (Yes, I think I’ll go with that, it sounds more sophisticated than the way to a woman’s heart is through her stomach.) It probably didn’t hurt, either, that I’d picked up a book with a chapter titled “Incompatibility is Grounds for Marriage” earlier in the day. And let’s not forget I’m talking about Stan, here; he’s one of the most penitent people I’ve ever met, even if he doesn’t have anything to be penitent about.

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By the end of the evening, with our bellies full of simple carbs, we were ready to face another week together. This time, with our best foot forward.

How do you get through slumpy, bumpy, itchy weeks?

What’s your favourite potato dish?

Tricia

PS. IMPORTANT! YOU DON”T WANT TO MISS THIS!

Announcing…. my first ever blog give-away contest. Instead of leaving a comment, all you have to do is show up at my backdoor to claim your prize (a hearty serving of scalloped potatoes ready to go!) …This is not a joke.

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8 thoughts on “Herbal Salt Recipe and Marriage-bolstering Potatoes

  1. Josh and I recently had a spat just minutes before some company arrived at our house. While our guests were getting settled, we stole a moment in the hallway, where I smiled and asked him, “Are we still friends?” (Luckily, he always answers yes to this question, and it usually helps to reboot our mood 🙂 More often than not, it’s my cheesy humour or Josh’s self-deprecating humour (and penitence) that helps us through a fight or itchy spell. P.s. I wish you could mail us some of those scalloped potatoes!

    • Important side note: All of our arguments do not always end this amicably. (Didn’t want to post the transcript of one of ‘those’ fights online. Haha)

  2. I’m coming over! 🙂 Also, I want your cookbook. Sounds similar to “An Everlasting Meal” and everything I’ve made from that book has been so tasty.

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