splendidtable:

On this weekend’s show, reporter Lisa Morehouse observes the salt harvest of Bob La Mar, whose seasonings have an ocean flavor (or merroir) unique to California’s Mendocino Coast.

La Mar says the currents push highly saline water from the canyon up to the surface, where he uses a pump to fill his boat’s 200-gallon tank. He makes nine trips a day and stores those 1,800 gallons in holding tanks at his house.

In a shed, La Mar boils the seawater down to a concentrated brine. Then it bakes in a special oven for more than 20 hours. Salt crystals form on the surface and fall to the bottom of the baking pan.

Listen:

(via npr)

Oh. Yeah. I Fratelli & Laetitia. 4 evah.

Snowy mountains/bored on the flight.

Really?

As I’m lucky enough to be getting Lasik on my next trip to Texas I started thinking about all my old
pairs of glasses. I found this program with LensCrafters, consider the benefits of donating your old pairs.

Ragu! Waiting for the gnocchi…

3 Onion Tart (red,vidalia,leeks) with Taleggio.

bbook:

Time to melt.

(via npr)

Love!

(via glamour)

My two food books right now. Both amazing and inspiring for completely different reasons!