When I travel back home from these infrequent large family gatherings and contemplate the chronology of our entwined lives, their long absence both physically and consciously is realised. My dear cousins are a lot more muted in silver colour and their children are no longer the little snotty toddlers I remember. They are all unrecognizable in their little adult bodies as the girls consume bottles of Blue Wicked, wine and vodka's and the boys, with the 5 O'clock shadows, knock back the beers. Reintroductions are required. My aunties and uncles are all holding free bus passes and dressed for warmth and comfort. I, obviously, have not aged.
My brother and sister-in-law made the journey from Portugal, where they now reside, and it's always a pleasure to share a beer or ten with them. As always, they arrived with gifts for me and the 1.5kg bag of 'Flor de Sal' and the big bag of dried piri piri chillies were gladly received.
'Flor de Sal' translates to 'Flower of Salt' and is the cream of the Atlantic. The flor de sal is the result of the work of nature obtained by natural evaporation of Atlantic Ocean water that enters the salt pans through the Natural Marine Reserve of the "Ria Formosa" on the southern coast of Portugal. The clusters of crystals that float on the surface (the rosy coloured slices indicates the presence of quality carotene) is collected by hand using wooden rakes (every two weeks) that skim the surface of the salt pan to collect the thin layer of salt "flower" that forms on top of the water as the water evaporates. It is then put in perforated boxes to drain and dry, and then to storage. After it is boxed without any way of changing its content, the consumer obtains a product 100% pure. Historical research shows that it has been done like this for over 4000 years. Flor de sal is prized for its small grains, lightly crunchy texture and balanced, briny flavor and has been certified by worldwide environmental organizations to be free of the industrial contaminants sometimes found in mechanically harvested sea salt. It is a much prized and sought after sea salt throughout the world.
How can one be so passionate and excited by sea salt?.......it's all rock n roll to me.
Anyhows, I have done a full stock-take of the spice and herb shelf in the larder and made a shopping list for tomorrow. A day of making spice rubs and marinades for meat and fish is on the cards. Will leave you the recipes tomorrow.
Love, peace and when staying with an elderly relative make sure you go through their fridge and larder and dispose of any produce that smells, has turned green and is sitting in a furry coat as well as anything that has a 'use by date' of 2004.
Cluski
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