During the winter, I have three herbs in my garden that are hearty enough to survive. The lavender tends to be something I prefer to use in the summer for baking or in lemonade. But the rosemary and sage are amazing for fall, winter, and spring cooking. Because I’ve been using them regularly the past three years in our home, they’ve become one of my favorite flavor combinations, so I decided it was time to turn them into a seasoning salt.
Seasoning salts are a great way to easily preserve fresh herbs. You can use them as a rub on meat, stir them into recipes like soups and stews, or to liven up simple dishes like scrambled eggs. As long as you dry them properly, they can last a really long time, which makes them even more appealing and cost effective than flavored olive oils!
You can add additional ingredients like citrus zest or other herbs, but here’s my basic recipe. These salts also make a great edible gift in a little jar or small cellophane bag tied with a nice ribbon. I handed some out to everyone for Christmas last year!
In other news, Corban is now close to four months old, and the time came this Wednesday for me to go back to work. Eric and I had talked about the possibility of me staying home, but I was going to try and work at least a little while since our savings account had totally been spent down during unpaid maternity leave. Although Corban was completely safe with Grandma (who he adores), a whole day away from mommy and daddy was hard on all of us.
At lunchtime, when my mother in law brought him to me for a feeding because he still isn’t taking a bottle, I could hear his cries from downstairs before they even got through the door to my part of the building. I jumped up and shouted, “That’s my baby!” As soon as I pulled him from his car seat he stopped crying, happy to just be in my arms. By the time I finished feeding him, I knew I wasn’t going to go back another day.
So, I’m now a stay at home mommy! I’m already certain this was the right decision as poor Corban seems to have a bit of separation anxiety and hasn’t wanted to be put down for two days now. I’m pounding this post out during a nap, hoping to get through it before he wakes up to eat again.
Hopefully he’ll be back to his happy self very soon because, in addition to getting to raise my baby myself, I’m also excited to have more time to devote to Eating Richly. Eric and I have some video plans in the works, and I have about 15 recipes I’ve tested and photographed but just haven’t had the time to share. I feel light as bird knowing I get to do what’s right for my baby. I know staying home isn’t for every mom and baby, but it definitely is for us. Lots of tears of joy in the Johnson household this week!
- 1 cup kosher or coarse sea salt, divided
- 1/2 cup fresh rosemary leaves
- 3/4 cup fresh sage leaves
- 2 TBS black peppercorns
- Place 2 TBS of salt in the bowl of a food processor with the herbs and peppercorns.
- Pulse several times until everything is grainy like sand.
- Pour into a bowl and mix with the remaining salt.
- Spread on a cookie sheet and bake in the oven at 250 degrees for 10 minutes. Stir the salt, spread again, and bake another 10 minutes.
Approximate cost/serving: This costs me almost nothing because I have the sage and rosemary growing in my backyard. I buy salt and peppercorns in bulk so it ends up costing me just about 25 cents for the whole batch!
Vegetarian/gluten free: Yes, and vegan as well.
Amount Per Serving: Calories: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2264mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Nutrition information is an estimate only.