One fabulous thing I picked up from Joan was the idea of buttering really good bread then sprinkling salt on top. The layers of starch, fat and salt coalesce into a decadent harmony. My bread/toast experiences were forever informed by observing Ms. Joan in action. This is nary a recipe, but a mere gesture of the hand. Spread aggressively, then sprinkle salty snow flakes from on high. Wash it all down with Lady Bergamot tea with a dab of honey or swirl of jam, nothing more. The rich black tea's floral tones and orangey notes will whisk you away to fancy places and compliment the breaded feast.
Do you salt your toast? More important, do you have a fairy godmother?
Absolutely gorgeous still life setup!
ReplyDeleteLove the shot of your friend as well..so different.
My father used to salt his ice cream so there must be something to it.
Love this post and also just love that someone else uses salt, I am know for my love of the stuff, I use a lovely Australian pink salt - Murray river pink salt, just the most beautiful thing liven up the taste buds.
ReplyDeleteI am not sure there is anything more lovely and honest than bread and butter :)
Thanks for sharing.
Amy
Wow, that baguette looks fantastic. We love salted bread so much I sprinkle coarse organic mineral salt (that we steal from the sheep ;) on my loaves of French bread just before putting them in the oven to bake. Yum.
ReplyDeleteI don't have a fairy godmother, but I love the photo of yours. :)