Salt of the Month Club
Listened to the show Saturday and it was not bad. I missed some of the show because I was on the phone with a telemarketer who wanted me to sign up for the Salt of the Month Club. REALLY interesting. Seems you pay an amount and then every month for 12 months you get a box of salt in the mail. The list includes bath salt, garlic and herb salt, sidewalk salt and a variety of popcorn salts.
Sometimes I hear about a new business or venture and think, Now, what were they thinking? And hope to the Good Lord these people don’t have valid drivers’ licenses. And that’s what came up for me as I listened to the Salt Lady.
I have a tendency to share a bit much about my life with strangers. This is not a bad thing, but I suppose it gets annoying at times. The Salt Lady wasn’t annoyed, though. I was explaining how it was bursitis in my left knee, not arthritis, and how relieved I was and she told me about her bout of chicken pox and soon it was as if we were old friends. “Montana,” she said when I asked where she lives, and that put the kibosh on coffee sometime this week, but that’s no matter.
I ended up not buying salt, but did get put on a call back list. Who knows? Maybe by the time six months pass, I’ll have some extra cash or a medical need for salt and I’ll join the Club. If not, at least I can look forward to a call from Marlene, the Salt Lady.
Until then, I’ll stick with table salt. It works for me. Right up there with fresh bread, cool water, and a good warm blanket. Plain and simple.
Here’s a lovely red velvet cake recipe too good to not share. It does call for salt, but not much, and there’s vinegar included, which, for me, makes the cake.
Red Velvet Cake
Read more about it at www.cooks.com
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1/2 cup shortening
1 tsp. vanilla
2 tsp. cocoa
2 1/2 cups flour
1/2 tsp. red food coloring
1 tsp. salt
1 tsp. baking soda
1 1/2 cups sugar
1 cup buttermilk
1 T vinegar
Pour vinegar over baking soda and set aside. Cream shortening, sugar and eggs. Make a paste of coloring and cocoa; add to creamed mixture. Add buttermilk alternately with sifted dry ingredients. Add vanilla. Beat well. Fold in vinegar and baking soda. Bake in two 8 or 9-inch greased and floured pans at 350° for 30 minutes or until cake springs back to the touch.
Cool completely and cut horizontally to make 4 layers, or simply two if you wish.
Fill and frost with whipped cream or buttercream or cream cheese frosting.
Mrs. Sundberg’s Cream Cheese Frosting: Blend together 1 softened stick butter, 8 ounces cream cheese,
and 1 bag of powdered sugar. Spread over cake.