tag:blogger.com,1999:blog-3921658966069650913.post6486936952261077098..comments2023-10-31T12:39:44.764+01:00Comments on A food blog from a would be gastrop*rnographer: What shall I make with these?Kiriel du Papillonhttp://www.blogger.com/profile/06896380310335124936noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3921658966069650913.post-80252157476588561052007-07-05T21:23:00.000+02:002007-07-05T21:23:00.000+02:00I used to be a Maldon salt flake girl, and then co...I used to be a Maldon salt flake girl, and then converted to fleur de sel from the south of France. Then I had a visitor from home, and she brought me the Murray River salt. I am SO sold. Gorgeous colour, gorgeous flavour; wonderful stuff!Kiriel du Papillonhttps://www.blogger.com/profile/06896380310335124936noreply@blogger.comtag:blogger.com,1999:blog-3921658966069650913.post-18964203720928980292007-07-04T23:26:00.000+02:002007-07-04T23:26:00.000+02:00"Not bad at all" - you are too modest! That sounds..."Not bad at all" - you are too modest! That sounds and looks very delectable. I see that you are using Murray River salt flakes. That's the only salt I use. I love dipping bread in EV olive oil, then into some of that lovely pale pink salt flakes.Nora B.https://www.blogger.com/profile/04360757422555317095noreply@blogger.com