Lemon Rosemary Shortbread is such a nice sweet treat with a pop of our pure sea salt that will make you want to make more to share with your friends and family! We just made a batch this week and they will ALL be going to our postal carrier, Ron. We will be in the salad zone for the next few months! ;) #covid15
Read MoreSo on to that side of Apple Pie…what could be more American than serving in the military and loving apple pie?! :) Matt saw the bowl of red local macintosh apples that were waiting for our boys to eat them and asked when were we going to have apple pie?? Done. I used the salted caramel I recently made from Jane Soudah’s cookbook, ‘Delightful Desserts’ and baked the Salted Caramel Apple Pie for dessert. Our whole family so enjoyed this apple pie, that Matt has already requested it as our dessert for our Thanksgiving with our extended family. We did serve this pie warmed with a scoop or 2 of Steve’s Bourbon Vanilla and a Salted Caramel ice cream. YUM!!
Read MoreRainy days make me want to eat, oh heck, all I think about is eating. This blogging venture can prove to be a challenge with all the food I am making plus the colder shorter days - yikes, I better start blogging about lemon, sea salt and water. Anyways, our sea salt harvester, Matt took a much needed break away (it’s been a good 2 and a half years of non-stop small biz) to take a road trip with his brother, father, and best friend to visit his grandfathers’ alma mater and see a football game at the University of Notre Dame. It was 5 days of good times with the ‘boys’ and major food enjoying. ;) Matt just returned to Newport on Monday and I had made a comforting corn chowder and next up was this dish ‘Polenta Portobellos’ from Erin Gleeson’s Forest Feast cookbook. When people ask about possible recipes to go along with our sea salt I like to have a few I can mention for each season and this is definitely a keeper. The aroma of the portobello mushrooms with olive oil and minced garlic with our rosemary and thyme sea salt roasting in the oven was fantastic. Scroll to the end of the post for the recipe and if you prepare it let me know what you think….Bon Appetit and stay salty!
I will leave you with a few photos from Matt’s weekend away
Read More
