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Black salt
Oct. 1st, 2007 01:46 pmI had very little sleep last night for some reason. Maybe it was the Diet Coke at 7:30 PM or the double dinners we enjoyed and then extra stuff once home to "back-fill" our day's dietary intake, which was still below 1000 calories by 9:00 PM! Coming in low for my calorie counting happens mostly on the weekends because we are otherwise preoccupied - chores around the house, shopping to do, people to visit, things to do - domestic stuff.
So, when I got up this morning at 5:00, then 5:30, 5:45, then 6:00, 6:20, and finally stayed out of bed after 6:50, I decided to come into Manhattan a little earlier and take the ferry across. The best part of taking the ferry is that the trip's a little less hectic than taking the bus into Port Authority, and then racing through the building to get on the subway downtown, which I do every day. Taking the ferry over from time to time adds a little spice, lets me get some coffee liesurely, read the paper, and - depending on which ferry I take - enjoy the outside a little more before the winter sets in.
I went upstairs with my coffee and full shoulder bag laden with groceries for the office. I opened my bag and got out a nice oatmeal raisin breakfast bar to have with my coffee meanwhile heading toward the skyline of New York. It's a beautiful trip over, and because it's the Hudson a little further north than the bay, any windy day is not really that rough a ride.
When I got to the office, still in early by at least 35 minutes, I went up to the cafeteria to pick up some fruit and water for my day. Just over the fruit bar on the ledge above the sneeze guard, I noticed three little jars behind a little bowlish display dish. There were three different types of salt - a French Mediterranean white salt, a Hawaiian reddish brown salt, and a Pakstani black salt. I had seen the white (of course) and the brown, but I don't believe I had ever seen the black salt. I immediately scooped a couple of little spoons full into my container with the cantaloupe (something my father taught me) - one of red and the other of black salts.
I was so excited by the experience that I ran around showing everybody pieces of the black salt and mentioned the red salt. I still think it's cool, and the piece of black salt I have left is pretty hard - like a little piece of glass. And the taste is different, too - a little more acidic than I'm used to, and apparently it's got larger than normal amounts of iodine in the salt, which might not be good for on-going or regular consumption. But it was enjoyable for this time to try it; I might still buy some for the fun and showiness of it.
So, when I got up this morning at 5:00, then 5:30, 5:45, then 6:00, 6:20, and finally stayed out of bed after 6:50, I decided to come into Manhattan a little earlier and take the ferry across. The best part of taking the ferry is that the trip's a little less hectic than taking the bus into Port Authority, and then racing through the building to get on the subway downtown, which I do every day. Taking the ferry over from time to time adds a little spice, lets me get some coffee liesurely, read the paper, and - depending on which ferry I take - enjoy the outside a little more before the winter sets in.
I went upstairs with my coffee and full shoulder bag laden with groceries for the office. I opened my bag and got out a nice oatmeal raisin breakfast bar to have with my coffee meanwhile heading toward the skyline of New York. It's a beautiful trip over, and because it's the Hudson a little further north than the bay, any windy day is not really that rough a ride.
When I got to the office, still in early by at least 35 minutes, I went up to the cafeteria to pick up some fruit and water for my day. Just over the fruit bar on the ledge above the sneeze guard, I noticed three little jars behind a little bowlish display dish. There were three different types of salt - a French Mediterranean white salt, a Hawaiian reddish brown salt, and a Pakstani black salt. I had seen the white (of course) and the brown, but I don't believe I had ever seen the black salt. I immediately scooped a couple of little spoons full into my container with the cantaloupe (something my father taught me) - one of red and the other of black salts.
I was so excited by the experience that I ran around showing everybody pieces of the black salt and mentioned the red salt. I still think it's cool, and the piece of black salt I have left is pretty hard - like a little piece of glass. And the taste is different, too - a little more acidic than I'm used to, and apparently it's got larger than normal amounts of iodine in the salt, which might not be good for on-going or regular consumption. But it was enjoyable for this time to try it; I might still buy some for the fun and showiness of it.
