Hi Donna,

I think it is cold on most of the country especially from central to eastern.  It has been really cold for this early.  Maybe we will get winter over with early.  Would be nice. I am ready for spring.

I would like to let Pat to use sea salt, it is so much better for you then table salt.  It is more expesive, but it is worth it.

Myrna

YummoOO!
Thanks for sharing...

ps. Myrna sugar helps to tenderize the meats, adds carmelization and can also help to temper the acids in tomato products.

Much luv my friends,
Heidi

Hi Pat,

I rarely add salt to anything I make, either. My grandmother and mother had high blood pressure problems so we learned to cook without adding salt. As you said, lots of prepared food items have amazingly high quantities of salt. I see no need to add any more!

DonnaZ

Hi Myrna,

I do have some Himalayan sea salt that I use if needed, but rarely use added salt.

DonnaZ

Hi Heidi,

It is nice to see you and hear from you in my recipe exchange forum. Thanks for stopping by.

DonnaZ