The Pearly Story Behind "Dusting in Pearls"

I always feel like a walking paradox. I can get out in the garden with my shovel and sledgehammer and love every dusty dirty minute I'm out there. I spend the majority of my life dressed in my "grubbies". Yet there's a part of me deep down inside that still likes "the frillies", "the pearlies", and "the sparklies"--all the pretty things. Maybe it's all the great classic Hollywood movies I watched as a kid. I don't know. All I know is that I can be dirty and sweaty and still want to put on heels when it isn't practical; buy the prettiest apron even if it will get dirty; and don pearls when all I'm going to be doing is dusting and vacuuming the house. It doesn't make sense. It doesn't have to. I've decided to claim it, celebrate it, and have fun with it... and create some "pearly" goodness along the way.

Friday, August 29, 2008

Season Your Food with a Dash of Pink

Who knew that there was pink salt? I didn't! This has to be the best way to season your food if you're a domestic diva.

Himalania Pink Salt is a model of perfect granulometry. 100 natural, unrefined, and containing no additives, its precious purity has been preserved. Naturally rich in elements and minerals including calcium, magnesium potassium, copper and iron, this salt has strong nutritional and health properties. These components produce the incomparable speckled pink color. Speckled on raw or cooked food, it will sing to your taste buds. Himalania Pink Salt is a delight for the sense. Himalania Pink Salt comes from the foothills of the Himalayas where it was formed more than 200 million years ago. It is a remnant of the Mesozoic era. Comes in an elegant glass jar with stainless steel lid that will give a fancy look to your table or kitchen.

It also comes in course size...

And a 4 oz rock salt size...

And of course if you buy the coarse salt,
you'll need a pink salt mill to put it in!

Of course!


aunties said...

I haven't heard of it before but hten I am not a domestic diva...that is my daughter! Thanks for the tip. We enjoy sea salt and on our fresh veggies though.
Good Luck with the new blog, Cindy.


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