Why this salt box is better than a cellar.
Which got me thinking, if I’m so selective about my salts, shouldn’t I be a little more exacting about what I choose to hold them in? I have two Portuguese ceramic salt cellars, each smaller than a ramekin, that close with cork stoppers—one for the kosher and the Maldon, the salts I use most. They’re pretty, but on the small side, and if I have dirty hands and need to dip in while cooking or baking, the cork stopper gets in the way.
The white ceramic object had a mug-like handle that Rebecca comfortably slid her hand through to carry it from the kitchen to the dining nook. I watched with admiration as she flicked open the hinged wooden lid, dipped in four fingertips to pinch some salt, then nudged the lid shut with the side of her palm. NBD.
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