deep and abiding love of salt. Some of my Gentle Readers may remember that I had a longtime aversion to caramel until I discovered salted caramel. Salt doesn't make food taste salty; it makes food taste good.
After years of being vilified, salt has made a comeback. Salt is trendy, and the trend doesn't look like it's going to end any time soon. From Himalayan Pink Salt to Maine Sea Salt, a kitchen simply isn't complete anymore without a few fancy salt options.
I have a small jar of fleur de sel with herbes de provence that I got at the Marche Breteil in Paris, but in general, although I have Hawaiian Sea Salt tastes, I have a kosher salt budget. I keep it, incidentally, next to the stove in a ceramic pot that looks exactly like a sugar bowl. This is a good thing to keep in mind if you ever come over for tea.