Cyprus Hardwood Salt Contemplation

I’m sitting on a black leather couch of a playwright whose West Village apartment I’m subletting, thinking about how I need to get outside to buy some more raspberries.  About to pop the last one into my mouth. But then I stop.  My last raspberry ils talking to me. (If you’ve ever seen those videos of the annoying talking orange, you have a pretty clear idea of what I’m talking about.)  The last raspberry was reminding me that I hadn’t actually paid that much attention to the first raspberry.  It suggested I go back and retroactively experience past raspberries, though it didn’t say how far past. So I sprinkled a little Cyprus Hardwood Smoked sea salt on my talking raspberry.  The salt sparked images of all the raspberries that had come before: childhood raspberries from my grandmother’s Connecticut brambles, later raspberries from beach parties crashed in the Vendée, more recent from the hands of my boy in Oregon.  The flash of Cyprus Hardwood Smoked–a bright sizzle suffused in a maple warmth–makes for your own personalized version of the raspberry eating experience.

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3 Responses to “Cyprus Hardwood Salt Contemplation”

  1. on 16 Aug 2010 at 9:14 amSue James

    Oh so envious of you in NYC! the berries and salt..looks good!
    What about fresh peaches which I now have a box in front of me from the Pdx farmers market… Which salt for them? I have about 8 different ones from The Meadow here in my kitchen…

    The Japanese Steak salad recipe was GOOD! Making the spinach-shitake gratin next…

  2. on 16 Aug 2010 at 9:53 amMark Bitterman

    I’ve got a recipe for Roasted Peaches in Bourbon Syrup with Smoked Salt coming out this fall!
    FYI: http://themeadow.net/salted/
    I used Maine apple smoked salt for that…. Campfire-smokey with a fleck of sweetness. So good.

  3. on 16 Aug 2010 at 2:42 pmForme of Cury

    That is a beautiful photograph. I never sprinkle salt on raspberries. And now I am wondering, why not.

    It just makes such sense.

    Cheers.

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