Author: ajeanneinthekitchen

SALT. We all need it. It is essential for life. Today, we all take salt and it’s processes for granted, but for 1000’s of years, salt was a highly prized and sought after commodity. It is used to season and preserve foods. It is given to animals in the forms or salt licks or salt blocks. It is necessary for plants to live and thrive in the form of fertilizers and nutrients. It has been used as money and ceremonial practices. It has influenced our language. It is used for medicinal and therapeutic purposes. It has caused war and peace.

Salt is found in many different varieties all of over the world. Our world’s oceans are comprised of roughly 2/3 salt water. There are at least 40 different kinds of salts found all over the world. Most salts come from either salt mines or from refined and evaporated seawater.

Here are some of the more popular types of salt that are used.

We all know salt is used to help season food. It is probably the most widely used seasoning for all foods, of all times. But aside from seasoning our foods, salt is also used a food preservative as well. There is a dry salting method, which is just as it would imply, rubbing dry salt over meats and fish first and then placing the meats in a tub with more salt. And there is also a method called wet salting, which is basically a salt brine mixed with different spices and seasonings and water or other liquids. This method can preserve food indefinitely, and was used before refrigeration methods for sailors, travelers and everyday people and uses alike. Though after a long period of time, the meats and fish do become very difficult to eat and less and less palatable over time.

Dry salting method.

Wet brining.

Many societies have been built around salt. What is now thought to have been the first city in Europe is Solnitsata, in Bulgaria, which was a salt mine, providing the area now known as the Balkans with salt since 5400 BC. A very ancient salt-works operation has been discovered at the Poiana Slatinei archaeological site next to a salt spring in Lunca, Neamț County, Romania. Evidence indicates that Neolithic people of the Precucuteni Culture were boiling the salt-laden spring water through the process of briquetage to extract salt as far back as 6050 BC.^[14] The salt extracted from this operation may have directly correlated with the rapid growth of this society’s population soon after production began.^[15] The harvest of salt from the surface of Xiechi Lake near Yuncheng in Shanxi, China, dates back to at least 6000 BC, making it one of the oldest verifiable saltworks.^[16] (Wikipedia). Salt Lake City, Utah is another example of a society formed around a huge salt lake and salt rich area.

We’ve seen the huge salt mines in Bonaire, and have dived in the water nearby. It is a very rich and vibrant area with lots of marine life. It’s actually one of our favorite dive sites in Bonaire too, for the very reason that is it is so full of life.

With the spread of civilization, salt became one of the world’s main trading commodities. Salt has been used as a form of currency in many different cultures around the world for centuries. People would trade salt blocks, salt cakes, salt bars known as amole, or in bulk. The term salary, comes from the Ancient Romans and their word salarium, or money used to purchase salt. The Roman soldiers were often paid in salt too. Marco Polo noted that tiny salt cakes were imprinted with images of Grand Khan were used as coins in Tibet. The word salad also comes from the Ancient Roman word salata, meaning salty. They would add salt to their leafy greens to “allay their bitterness”. (p. 306 The Story of Food, An Illustrated History of Everything We Eat)

This is mural depicting the Ancient Mayas using salt as currency, about 2500 years ago.

Because salt is so valuable and is necessary for life, many wars have been started because of salt. Salt was a source of currency and power. Salt was often referred to as “white gold”. Those who had the salt also had the money and had the power. The main reason for salt wars was due to the difficulty in obtaining and processing it in the early years. Salt wars, in the historical context, generally refer to conflicts arising from disputes over access to, control of, or taxation of salt, a vital resource throughout history.  Salt wars often involved struggles for political and economic dominance, especially in regions where salt deposits were significant. These conflicts have occurred in various locations and times throughout history, ranging from ancient China to 19th-century Texas. There have been many wars fought over salt and salt rights, all over the world for 1000’s of years, with one of the latest salt wars, being fought in Texas, between 1877-1878. The battle was over who owned the mineral rights to the salt when Texas was fighting Mexico for it’s independence from Mexico. Often the wars were settled once the salt rights, including profits, mineral rights, and taxation rights, were agreed upon. Salt and the taxation of salt and its mineral rights were also partly responsible for the French revolution in 1789.

Salt is the main nutrient for our body’s cells. Cells must have salt and sodium in order to survive. For every 40 kilos of weight, 100 g of salt is needed. Salt is vital to life for so many reasons. These charts highlight the health reasons for including salt in our daily diets much better than I could explain them.

There are various reasons and benefits for using different kinds of salts, but salt in general, regardless of what type you choose, is a necessity for life. Some salts are better for food purposes, while others have more therapeutic and other health benefits.

“Salt is a natural mineral that goes far beyond the kitchen. It’s used for taste, health, agriculture, cosmetics, spirituality, and even revolution“. ( 11 Types of Salt: History, Health Benefits, Farming Use & Profit, World Farmer Story, https://worldcrop.wordpress.com/) Salts are found in beauty agents as well as relaxing methods. I personally absolutely LOVE using the Himalayan salt rocks when getting a massage. I find using the hot salt rocks combined with a deep tissue massage work out all my tensions and stress. I also love salt rubs too. They are great for exfoliation of dead skin cells and for revitalizing and re-energizing the body. The Ancient Egyptians used salts in the mummification processes, because of the preservative qualities of salt. Salt acts as a natural desiccant, accelerating the drying process. The process was called natron.

The use of salts also has many different ceremonial purposes as well, dating back for many centuries, from many different cultures. Since Biblical times, salt has been known as a symbol of purity and loyalty, as well as trust and friendship. In the Russian culture, salt is a sign of hospitality when sharing salted bread with each other. (Dolly, please verify. 🙂 ) The Arab cultures offer breads with salt to their guests as a sign of trust between them. Again, referencing the Ancient Romans, “Trust no one unless you have eaten salt with them”. (p. 307 The Story of Food, An Illustrated History of Everything We Eat) In Medieval times in Northern Europe, “salt was sprinkled around butter churns to stop witches from souring the butter, and it was also used to protect people and animals from the bad intentions of witches and fairies”. (p. 304 The Story of Food, An Illustrated History of Everything We Eat). In various beliefs and superstitions, demons are thought to dislike salt due to its symbolic association with purity, protection, and divine presence, which are antithetical to the nature of malevolent entities. In many cultures, salt was scattered on top of graves as away of to purify the resting place of the departed and ensure their safe passage to the next realm.

With this I close my deep dive into salt and all of its various uses. Thank you to both Cook Plate Fork at https://cookplatefork.com/ https://cookplatefork.com/2025/07/03/seasoned-with-history-how-salt-and-black-pepper-became-culinary-essentials/ and World Farmer Story at https://worldcrop.wordpress.com/ 11 Types of Salt: History, Health Benefits, Farming Use & Profit for you inspiration, quotes, and help for this story. If you are not familiar with either of these sites, by all means, stop by and check them out. They are full of good, valuable and interesting information.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.

With America’s 249th birthday coming up in just a couple of days, I thought it would be fitting to pay tribute to our military and armed forces. The other day, I went walk-about in a new place, The Westminster City Park. They had a very nice tribute to our men and women who serve, both at home and abroad. Every branch of the military was honored, including my dad’s branch, the Merchant Marines.

The Marine Corp and the canine units.

The Coast Guard. I like how they have a woman scuba diver. She is a kindred spirit of mine. 🙂 🙂 🙂

The Merchant Marines. My dad first started his military career at the age of 14, with the Australian Army. He came to the United States shortly after WWII with the Merchant Marines, and stayed with the Merchant Marines for the rest of his life, traveling all over the world, many times. He did military sealift command missions for both the Korean and the Vietnam Wars. Thank you Daddy.

The Navy.

The Army.

The Air Force.

And the Pilots were flew their missions.

I drive past this park all the time, but never stopped to really explore it and look around until now. It was a beautiful tribute to all those who serve and have served our beautiful flag. Thank you to all who have served and to all who have sacrificed. We all owe you so much, today, tomorrow and always.

I know I mentioned a little while ago that we don’t go out to eat much while at home, Azul Fuego and yet, here we are out to dinner again; twice in two weeks. This time we met up with one of Larry’s brothers and some friends he used to work with, one of whom was visiting from out of state. We went to Lazy Dog in Westminster.

I don’t normally feature chains in my blogs, as I prefer to focus on small and/or family owned businesses. But every rule has an exception. My exception this time is Lazy Dog.

There are 48 Lazy Dog Restaurants located in 8 States, including California, Colorado, Florida, Nevada, Texas, Illinois, Georgia and Virginia. Lazy Dog Restaurant & Bar is an American casual dining restaurant chain. The restaurant’s name was originally going to be Rocky Mountain Cafe. However, Lazy Dog Cafe received its unique name because Chris Simms, its founder, believed that the restaurant was “too serious” and wanted to make it more “kid-friendly”. Chris Simms’s father and partner in the business, Tom Simms, founded and later sold the popular restaurant chain Mimi’s Cafe. (I used to work at a Mimi’s Cafe in California. I think I worked there 8 years.) The restaurant’s seats have dog prints so that “kids would feel welcome”.

Though Lazy Dog is a chain restaurant, they still focus on “made-from-scratch American food that uses seasonally inspired ingredients, as well as crafting memorable moments for every guest who steps through our doors“.

Because we had two people who were new to Lazy Dog, an order of homemade garlic potato chips was delivered to the table for all of us to enjoy before we ordered. This was a very nice surprise.

We ordered our drinks, and then ordered our food choices. I had a Moscow mule, which I love. Lazy Dog even makes their own version of ginger beer (non-alcoholic) that made the mule really good. I had something that was called a “Moscow Mule” a couple of weeks ago, at another place (I will keep the location unnamed), that was AWFUL. It was not a mule at all. But my mule at Lazy Dog, was delicious and very refreshing. A Moscow mule is a cocktail made with vodka, ginger beer, and lime juice; garnished with a slice or wedge of lime, and a sprig of mint. The drink, being a type of buck, is sometimes called vodka buck. It is popularly served in a copper mug, which takes on the cold temperature of the liquid.

Though the restaurant was very large and spacious, it was also very warm and welcoming. The staff were all very friendly and helpful. And the food was delicious. We all ordered something different, and all of us were very happy with what we ordered. The portions are VERY generous. Once again, Larry ate more than half of my meal, as well as his own. As good as it was, there as just NO WAY I could eat it all.

I ordered the fish & chips. The fish was light and crispy and cooked just perfectly. The fries were very good too.

Larry ordered shrimp and broccoli with brown rice.

And the other dishes ordered were:

Slow-cooked poblano pork

Lemon chicken

Thai noodles

and a vegetarian option, a spinach enchilada casserole.

We ordered a representative sample of what the menu had to offer and we all enjoyed our meals.

Sauces were brought to the table as well, again, all of which were made in house, from scratch.

We thoroughly enjoyed out time at Lazy Dog. Good food shared with friends and family. Life doesn’t get much better than that. 🙂

As I said above, there are 48 different locations spread across 8 different states. But if you are near the Westminster, CO location, you will find them at 14618 Delaware Street, in the Orchard outside mall. You can just go in, or call for reservations, especially if you are going to have a large number of people, at (720) 459-5613 or order online at http://www.lazydogrestaurants.com. However you decide to visit, Lazy Dog will take very good care of you.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.

It was time for some pork, but it was too hot to make it a heavy meal. I hadn’t made kebabs in a while, and I wanted something a little different, so I made some pork kebabs with a coconut chili sauce, with vegetable kebabs on the side. I served them over rice to make a perfect summer meal.

Coconut & Chili Pork Kebabs

You can use this same sauce for anything you like – chicken, fish, shrimp, vegetables, tofu. It’s a versatile sauce that will liven up anything you want to serve it with. This sauce had a little bit of a Caribbean vibe to it. Yes, there are a lot of different curries in the Caribbean too. 🙂

1 1/2-2 lbs pork cubed

2 TBSP olive oil

2 TBSP white balsamic or honey ginger balsamic vinegar – if using white balsamic, add about 2 TBSP of honey and about 1-2 more tsp of ginger.

1-2 tsp ginger

1 jalapeno, minced

2 tsp garlic

4 tsp curry

1 tsp tumeric

2-3 oz coconut milk

1-2 TBSP lime juice

1-2 TBSP fresh basil, chiffonade

1-2 TBSP fresh cilantro, chopped

Mix all the ingredients for the sauce together well and add to the cubed pork. Let set in the refrigerator for at least 1-2 hours before cooking.

When ready to cook, skewer the pork pieces on skewers and place on the grill to cook. Cook for about 3-5 minutes per side over a hot flame on the grill, or until the pork is completely cooked.

Heat the sauce in a small pan and top over the cooked pork before serving. Delicious and fresh and perfect for a hot summer’s day, especially with a glass or two of a cool, crisp white wine of your choice on the side. Serve over rice or couscous.

For the vegetable kebabs, I marinated the cut, hearty vegetables (peppers, onions, zucchini, crookneck squash, mushrooms) in a basic vinaigrette before skewering them. Place the vegetables on the grill before the pork, since the vegetables take longer to cook.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.

You all know how much I love my birds. I am always taking pictures of my beloved birds and animals. But lately, I have seen a few “other” birds too. They deserve recognition as well. 🙂

Balloons will always have a special place in my heart. Larry proposed to me in a balloon. He said I gave him the right answer too. And when I worked in Erie, every morning in the summer, around 7:00 AM, I would see the balloons flying above us, and landing in our parking lot a couple of times too.

A tribute to the fighter planes from WWII in a nearby park in Westminster.

And some more modern day “birds” of another feather. We are not too far from the Jefferson County airport, for smaller jets and private planes.

We get a lot of helicopters flying above us as well.

I just thought I would share some of my other birds that fly above us too.

House finches and Cassin’s Finches look very similar, and sometimes I really have to look hard to be able to tell the difference between them. My best understanding of the differences between these two birds is that House Finches (males) have more bright colorings all over their bodies than Cassin’s Finches. Cassin’s Finch: Bright red peaked crown, less streaking on the underparts. House Finch: Red (or orangish-red) on the head, breast, and rump, with more streaking on the underparts. The females too are differently colored, with less striking features and more subdued colorings. House Finches are also a little smaller than their cousins, the Cassin’s Finch, and they have slightly different beak shapes too. Cassin’s Finches are more likely to be found in coniferous forests, while House Finches are more adaptable and found in a wider range of habitats, including urban areas. But since we have a lot of trees around, we have both varieties of finches. While both species share similar overall body shapes and size, the color patterns, especially on the head and underparts, are the most reliable way to distinguish between male and female Cassin’s and House Finches.

House Finches and Cassin’s Finches both seem to love our trees (albeit dead trees) in our back yard. Maybe we are reluctant to cut them down because we get so many birds and, House Finches and Cassin’s Finches in particular, that like to hang out in our trees. We love watching them as we sit out on the the deck. And who knows, I probably get them mixed up half the time too. 🙂 All I really know for sure is that they are beautiful little song birds that I love to see.

OOOOOH! She is definitely giving him an earful! I’m guessing he will be out of tree house for awhile.

A little distance to help cool things down a bit.

He needs some time alone to think. Why is she so mad at me?

Maybe she won’t see me here?

Let’s kiss and make up. Please?!

We all have our little spats at times, even in the bird world. But in the end, we try our best to always kiss and make up too.

Potato salad is a beloved potato dish found all over the world. It started as a European sensation, back in the 16th century, when potatoes were introduced to Europe from South America. At first potato salads, were mostly influenced by the Germans, with a warm vinegar and herb base, that often included bacon and/or bacon grease. But when it was introduced to the United States, with the German and European immigrants coming over in the 19th century, a mayonnaise base was soon introduced, giving even more delicious options for this beloved potato dish.

Today, there are so many different versions of potato salad available for everyone to try, that it is hard to keep up. Every region of every country seems to have their own particular version. In the south, where my mother was from, people used both mayonnaise or Miracle Whip and mustard in their potato salads, giving them a creamy, tangy taste. Most people in he south would use mayonnaise and yellow mustard. From there, I make my own delicious version, using Miracle Whip (most of the time) as well as Dijon mustard, whole grain mustard AND a dash of yellow mustard, and I almost always used hard boiled eggs too. Again, another Southern thing. I like the sweet, tanginess all these ingredients offer to the mix. My mother always used Miracle Whip, and I love and grew up with the tangy flavor of it. Not everyone agrees though, and that’s OK. I use both mayonnaise and Miracle Whip for all kinds of recipes, though I actually prefer Miracle Whip most of the time. But as you know, I like to mix things up all the time, and never settle. I am always trying something new or giving a new spin to things. This time, I made it a little different yet again. This time, I used mayonnaise, lime juice and cilantro, to give it a little South of the Border feel and taste.

I use different kinds of potatoes all the time too. This time I used the baby red or new potatoes.

Cilantro Lime Potato Salad

2 lbs new or red potatoes, quartered

3-4 hard boiled eggs, peeled and diced

1 TBSP olive oil

1 TBSP lime olive oil, optional

1/3 cup mayonnaise

1 shallot, minced

2-3 TBSP green onions, sliced thin

2 tsp garlic

3-4 TBSP fresh cilantro, chopped fine

2 TBSP lime juice

salt & pepper to taste

Boil the potatoes in water for about 12-15 minutes, or until semi-softened yet still kind of firm. Drain and let cool.

Boil the eggs for 12 minutes in water with just a dash of vinegar. Let cool, then peel and dice.

Combine the shallots, garlic, cilantro, mayonnaise, green onions, salt, pepper, lime juice and olive oil(s) and mix well.

When the potatoes and eggs have cooled, mix them together in a separate bowl. Add just enough of the mayonnaise mixture to the potatoes and eggs to cover and flavor without drowning them in sauce. Chill in the refrigerator until ready to use.

This is a very tasty, slightly different, zesty version of potato salad. The lime and cilantro give it a bit of a Southwestern flair. We had it with fried chicken and corn on the cob. You can enjoy with your favorites too.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.

Cashews are some of my favorite nuts. I love them. I could easily eat handfuls at a time, but I have to limit myself. One, they are expensive nuts, and two, they are high in fat. So like anything, eat and enjoy them in moderation.

Cashews originated in northeastern Brazil. The indigenous Tupi people were the first to utilize the cashew, calling them acajou, meaning “nut that produces itself”. This name refers to the cashew’s unique fruit structure, where the nut hangs below the fleshy cashew apple. Instead of growing like conventional nuts, they grow out of the base of cashew apples like little tails. However, for this reason, they are the only ‘nut’ that sells solely without a shell. The part of the “nut” we actually eat is really the seed rather than a nut.

All cashews have to be “cooked” or roasted to some degree before eating them. To eat them completely raw, would be dangerous, since the raw nuts are toxic. Cashew kernels are cooked in processing to remove this toxic liquid, and the resulting product is sold as “raw.” The seed has a double shell containing an allergenic phenolic resin containing an anacardic acid. This composition is a potent skin irritant. Chemically, this resin is related to the more well-known allergenic oil urushiol, a toxin in poison ivy. Some people are allergic to cashew nuts, but it is much more common for them to be allergic to the outer coating on the fruit’s skin, rather than the nut itself. The outer shell causes skin irritation.

The cashew was first discovered by Europeans in Brazil around 1558. Because of the irritating shells, they were thought to be inedible at first. Over time, there was a realization that it was the fruit skin, not the irritating seeds, that was inedible. It was the local native tribe, the Tupi-Indians, that showed the Europeans otherwise. Consequently, the Portuguese were shown how to roast the cashews to get the irritant off. Once the Portuguese explorers learned how to properly roast the fruits/nuts, they became very popular, and they took them back to Goa, India and then to West Africa.

From Brazil, the Portuguese explorers brought the cashew pants to Goa, India and to West Africa. Once the cashews were introduced to Goa and to India as a whole, they soon began to thrive in their new environment. The Indians used the cashews for many different things, including grinding them to a paste as a base for their curries and making them into a powder for their desserts. They also discovered healing properties in the nut, and cashews became very popular. Cashews offer a variety of health benefits due to their rich nutrient profile. They are a good source of healthy fats, protein, and various vitamins and minerals, which can contribute to heart health, blood sugar regulation, and improved digestion. Additionally, cashews contain antioxidants that may help protect against cell damage and reduce the risk of certain diseases.

Harvesting processing the cashews in India and West Africa.

Like with so many things, we don’t realize all the processing steps that are necessary before we get to see and enjoy the end results of these delicious seeds.

Europe was introduced to cashews in the 16th century. Not only did the Europeans enjoy the nuts themselves, but they soon learned how to produce cashew wine from the cashew apples too.

We actually have some of this sweet cashew wine in our liquor cabinet, from one of our Belize trips.

Cashews were introduced to America in 1905 and became a very popular American snack around the 1920’s. There are cashews grown in the United States, but only in those states or territories that have warm, tropical climates that are frost free, like Florida, Hawai’i or Puerto Rico. Though cashews are very popular in the United States, most of the kernels are imported, with the bulk coming from India.

As with many foods, cashews symbolize much more than just a delicious, healthy snack to eat. In many cultures, they represent good luck, prosperity, and abundance.  In the Vietnamese culture, cashews are a traditional gift for Tet, the Lunar New Year, symbolizing wishes for success and happiness. The shape of the cashew nut, resembling an old coin, also contributes to its association with wealth and prosperity. In some traditions, dreaming about cashews can be interpreted as a sign of blessings, luck, and potential for success, particularly in business or long-term projects. The color “cashew” is sometimes associated with a warm, grounding, and balanced energy, similar to the earth tones of brown, with an added touch of vibrancy.

As always, when I do these deep dives into the foods we eat and their history, I and I hope learn and enjoy them like I do too.

Eat your cashews, stay healthy, and be prosperous. Have a great day and make everyday great. ‘Til next time.

Whenever we go to the Wild Animal Sanctuary (WAS) not only do we see the big, wild carnivores, but we also see a whole bunch of birds all around too. We expect to see the birds. We did not expect to see so many nests with tiny babies and hatchlings. We saw so many nests with the little, tiny heads popping up, all looking for their mommies to feed and love them. I see birds all the time, and I love all my birds, but I don’t get to see many birds’ eggs or their tiny hatchlings very often. This was a special treat.

We even saw a mom protecting her babies too. She is a good mom. She looks so proud of her babies.

To see the animals at WAS, you walk along the raised bridge, above the animals. All the birds think it is a good idea to make their nests up high, along the walkway. And for the most part, it is a safer idea. However, it is still wild country out there, and that means there are still a lot of snakes out there too. So even though the birds are protecting their babies to a certain extent, the snakes still can get up onto the walkway and still can get to the eggs and the tiny babies. We did see one bull snake, but it was down on the ground in one of the lion’s pens. So the birds and the babies were safe while we were there. 🙂

I have lived in Colorado for over 25 years now, and the Wild Animal Sanctuary (WAS) has been around since 1980. I only just discovered the WAS a little over a month ago though. And now, I have already been 4 times. In case you hadn’t noticed, I LOVE it there and what they do. All the animals are so well cared for and they all look very healthy and happy. It is another one of my happy places, along with being in the water and diving in the ocean. 🙂

This time, Larry and I went at the end of the day, trying to avoid the heat. We packed up a picnic lunch/dinner, and ate at the Sanctuary, with lions and tigers nearby. It was still very hot, especially when we first got there. We even had to sign a waiver because of the heat; definitely a first for us. Initially, a lot of the animals were just doing their best to cool off too. But they got a lot more active later. Of course I took another bazillion photos, but this time I am only going to focus on one specific animal.

Every time we go, we see different animals and animals doing different things. But this time, it was our first time to see the mountain lion, aka puma or cougar. One of the volunteers said we were very lucky to see her too, since most people do not get a chance to see her out and about. She is still kind of shy and likes to keep to herself. But last night, she was out and about and was definitely posing for the camera, looking right at me a lot of the time too. She was NOT shy last night. She is so beautiful. AND, we have a lot of mountain lions in our mountains as well. We’ve never seen them in the wild, but I know they are all around, and I am certain they are watching us.

When we first spotted her, she didn’t venture out too far from the fence. But soon, she was out and about.

See. She is looking right up at me.

I think I made a new friend. I think she wanted to cuddle like our panther and puma like to do. 🙂

Every day is a gift. Appreciate all your day sand all your gifts. Make them all great.