17 June 2009


I just finished eating a giant piece of watermelon. Next to me was my little salt grinder. Now, anyone who's been over to my house to eat at one of my Saturday afternoon food for alls knows that I have a bit of a salt thing. You've probably eaten freshly cut fruit from atop my slab of Himalayan pink rock salt (it's shaped like a brick). You know that I use Kosher salt (and only Kosher salt) in my cooking, and I use coarse sea salt in a salt grinder for salting at the table.

So when I was staring at that little salt grinder, and wondering what would happen, my brain went back to that Watermelon Gazpacho (which is what it's called, but I couldn't remember the name) at Sacred Chow. If they can use salt on watermelon, why can't I?

On went a few ethereal grains of finely ground salt atop my glistening slice of watermelon. It was almost as if the watermelon slice grew more delicious than it already was! How was it possible that I've waited this long for the magic to happen? I'm quite pleased with my little salt grinder.