5 thoughts on “Meyer Lemon Salt

  1. You are crazy, Ashley Sara Dekam! First, vanilla salt, now this. And yes! I made the vanilla salt and really like it. The aroma is itself delicious with the vanilla taste coming on ever so slightly after that. I have never cut open vanilla bean pods before, so this was a first. Get this: I used Celtic sea salt, “made” in France, bought in Mexico, and combined in our kitchen in the USofA. I ground the salt up real fine like in my coffee bean grinder, but I think next time, I will grind it a little less, just so I can pinch and sprinkle it easier. All this, I suppose, is a long way of saying, “Yes, I will make your Meyer lemon salt, Mrs. Dekam.” How about a nice serving of Happy to go with your Crazy? 🙂

    1. Oh yes, Mr. MacCrone. I AM crazy, happy, and clever in my crystalline creations right? 🙂 I’m thrilled you love the vanilla salt and am fully confident you’ll love this one just as much. And guess what- we could both get preposterously ridiculous and use these two sensational salts…together…can you only imagine? Top it off with a little cinnamon basil in a coconut stewed chicken and I think we’ll have a winner! You first or me?

  2. Obviously, you. Like the idea of combining ’em–wonderful. Can you imagine a combo on the rim of a margarita? I will make this salt next week. Tequila optional.

    1. So funny that you mention dressing the rim of your cocktail with such a treat, as I’ve been toying with the idea of creating a “salty cocktail” little piece with delicious and delectable designs for salt-rimmed fancy cocktails, including vanilla salt, lemon salt, ginger salt, and maybe cilantro, lime, mint…for a mojito of sorts!
      Anyway, take some photos of your Meyer Lemon Marg and send them my way. I can’t wait! 🙂 Oh, and I’d say that the tequila is downright mandatory!

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