No salt
About the time I was in junior high, Mom developed high blood pressure — no wonder, she was a single working mother when even working women were unusual. Until she retired, and well after I had moved out, she was under treatment and cooked with little or no salt.
As a result, I still cook with very little salt to this day. I don't notice it's lack, but I do keep the salt and pepper on the table for my guests, and my husband.
Recently, discussing my propensity to run to the bathroom every fifteen minutes when I drink more than a glass of water ever four hours, my doctor suggested eating more salt. My husband is thrilled. Unfortunately, I can't really cook with more salt; it just tastes too salty to me. An extra half teaspoon might as well be an extra tablespoon.
Maybe I'll just drink more margaritas.
(1 1/2 ounce tequila, 1/2 ounce Cointreau, 1/2 ounce lime, a good shot of agave syrup, salted rim.)
![[Copyright Susan J. Talbutt, all rights reserved.]](/images/Advent2014-004.jpg)
The recipe: Applecake with nut streusel
This recipe comes from my grandmother's sister-in-law, and should be made with the tartest apples you can find. Lacking a grove of heirloom apples, your best bet is Granny Smith. I like to make this for Thanksgiving, as an alternative to pumpkin pie.
The craft: Grow your own mineral tree
For the science nerds among us. (That would be me. And my husband. And son.)