It’s amazing that I had time to bake this sourdough bread considering all the changes that have been happening! Pinch My Salt has officially moved to a new home! I am still going through unpacking process and things at the new place might be a little messy for a while but I have to say that I’m pretty impressed with myself for getting things set up so quickly! Since I’m a military wife, I’ve had lots of practice in the moving department

Once you get to the new site, please bookmark the new address so you don’t miss out on any of my upcoming posts! This old site will not disappear but I will not be updating it. And don’t worry, I’ve moved all of my recipes and older posts to the new site!

And to the new readers who have arrived here thanks to the mention in The Sacramento Bee, welcome! So without further ado, let’s head on over to the new site and see what’s happening! Are you ready? Are you sure? Ok, now close your eyes…wait, you’d better keep them open. Oh what the hell, just CLICK HERE!

New recipes coming soon! My husband, who has been serving in Iraq for the past 9 1/2 months is home. Now you know why I haven’t been posting anything lately! But I have been cooking A LOT and will soon be back with new recipes and photos!

On a serious note, today is Memorial Day. We have lost friends in this war. I feel for the families of those who have died and those who are still in harm’s way. They are all in my thoughts today.

If you’ve had a chance to visit any of the outdoor markets lately, you’ve seen them. Piles of bright red berries, gleaming in the sunlight, just waiting to be taken home and devoured! There are a variety of strawberries here in Sicily, from the impossibly tiny fragoline to the gigantic fragolone, and every size in between. Although strawberries are a wonderfully healthy, low-calorie treat when eaten plain, I look forward to strawberry season for another reason: Strawberry Shortcake!

The strawberry shortcake I grew up eating was assembled using those little yellow sponge cake cups that can be found right next to the strawberries in almost any grocery store in the United States. As a child, I thought those little pre-packaged treats were wonderful topped with strawberries and whipped cream. But after tasting homemade strawberry shortcake for the first time several years ago, I walked away from the little yellow cakes and I’ve never looked back!

I’ve been experimenting lately with my old shortcake recipe and I’ve come up with a new one that generously serves four people. If you have a large family, double the recipe. Shortcake is best eaten warm from the oven and since this recipe is fairly quick and easy, you can prepare it right before you want to eat it.

These shortcakes are simply butter-rich, slightly sweet drop biscuits (very close to a scone). And although they may not taste like dessert if you eat them on their own, they are the perfect accompaniment to the sweet strawberries and syrup.

For best results, make sure your butter is very cold and work quickly. Also, be sure to let the strawberry and sugar mixture macerate while you proceed with the recipe as the berries need time to release their tasty juices! For easy clean-up, try lining your baking sheet with parchment paper.

Strawberry Shortcake

4 C. fresh strawberries, rinsed and sliced
4 – 6 T. sugar (adjust to suit your own taste)

1 ½ C. all-purpose flour
1 ½ t. baking soda
4 T. sugar
1/3 C. butter, cut into small pieces
1/2 C. cold milk
1/2 t. pure vanilla extract
whipped cream (I prefer the real thing)

1. Preheat oven to 425 degrees
2. In a medium bowl, stir together the strawberries and sugar. Set aside while you prepare the shortcakes.
   
3. In another medium bowl, whisk together flour, baking soda, and sugar.
   
4. Using a pastry blender or your fingertips and working quickly, cut the butter into the flour until it resembles coarse crumbs.
   
5. Add milk and vanilla all at once to flour mixture and stir until just combined.
   
6. Using a large spoon, drop mixture into four equal piles on an ungreased baking sheet.
   
7. Bake 12 – 15 minutes at 425 degrees.
   
8. Remove biscuits to a rack and let cool for a few minutes.
   
9. To serve, split a biscuit in two, spoon ¼ of the berry mixture over the bottom half (make sure you include lots of the juice), top with whipped cream and the other half of the biscuit.

More Ways With Strawberries

Last week, I asked for some strawberry recipe contributions to be included in this post. Thanks to everyone who responded, I received some really great ideas!

First I’ll start out with a drink recipe given by my friend Ruby. I’ll just let her tell you in her own words how to make this yummy-sounding Strawberry Margarita! Take it away, Rubes!

Well first off you need a good Osterizer blender (much like the one
your Aunt Kathy gave us for our wedding)!

This is a 2 drink recipe that Ron and I use…

wedge of lime and coarse salt to rim the glass!
2 cups of crushed ice
6 cut, fresh strawberries (minus stems)
1/2 shot of lime juice
pinch of coarse salt (optional)
pinch of sugar (optional, depends on how sweet you want it)
1 1/2 shots of tequila (good tequila)
1/2 shot of triple sec

1. Rub lime on the edges of two margarita glasses and dip in salt (optional)
2. Blend all ingredients to a fine puree.
3. Divide drink mixture between the two glasses
4. Garnish with a strawberry and you have achieved total yumminess!

Moving on…
Veronica from La Recette du Jour gives us a recipe for Strawberries Romanoff, a recipe she says is good for enhancing early-season, dull-tasting strawberries.

Next up, Sara from The Kitchen of San Lorenzo submitted the simple but elegant Strawberries with Balsamic Vinegar.

Then, Terry from Blue Kitchen chimed in with a sweet and tangy salsa recipe that stars both mangoes and strawberries! You must head over there and check out the Spicy Salmon with Mango Salsa!

Melody from Fruit Tart answered my request for Strawberry Pie recipes with her beautiful and rustic Strawberry Rhubarb Pie. In her own words, “This is ‘farm food’. It isn’t fancy gourmet stuff. This is the simple, rustic, real thing.”

Alanna from A Veggie Venture was way ahead of me when it came to rounding up strawberry recipes! She wrote about three of them — Strawberries in Wine, Strawberry Banana Chocolate Crumble and Strawberry Fool — in her Kitchen Parade Article.

Anne from A Foodie Froggie in Paris (I just love the name of her blog!), was also generous with her strawberry recipes! First there’s the Strawberry and Raspberry Tiramisu. And as if that’s not enough, she gives us two more — Strawberry Soup and Strawberry and Mango Tartare with Orange Blossom. Wow!

Mary from the aptly titled blog, Sweet Mary, gives us another unbelievably gorgeous, lattice-top Strawberry Rhubarb Pie. It’s beautiful, go check out the photos!

How does this sound? Camembert with Baked Strawberries and black pepper, Tagliatelle with Strawberries and Lemon Sole, Strawberry Lassi… Intrigued? Well, head over to Paulchen’s Food Blog for a strawberry-based menu that, to me, sounds out of this world!

And finally, go visit What Did You Eat for some Strawberry Coffeecake. This looks so good that I think it will be the very first new strawberry recipe I try!

Update: Just found another interesting strawberry recipe! Rachel at Coconut and Lime made some Lemon Cupcakes with Strawberry Centers and they look yum-my!

Oh, and one more! Deb from Smitten Kitchen just posted a beautiful beautiful Strawberry Rhubard Crumble! If the pies seem like too much effort but you’re craving that strawberry rhubarb combination, this recipe might be right up your alley! If not, go check out Smitten Kitchen anyway, I guarantee you’ll find something to drool over!

Another Update: Have you ever tried Strawberry Bruschetta? I had never heard of it, but after reading the recipe over at Patty’s Pantry NYC, I can’t wait to try it!

Now for more shortcake recipes

Veronica from La Recette du Jour is back to give us a recipe for biscuits that she says are light and crumbly and would also make a nice base for other desserts.

Jen, from The Barmy Baker, gives us her Scrumptious Strawberry Shortcake with lots of mouthwatering photos! While you’re there, make sure to congratulate her, she was recently married

For more beautiful Strawberry Shortcake photos and another great recipe, visit Culinary Concoctions by Peabody and prepare to drool! Her Strawberry Shortcake using Cinnamon Scented Biscuits and Mascarpone Cheese really takes Strawberry Shortcake to the next level!

Now I know that there are tons of strawberry recipes out there, so feel free to add links to your favorites in the comments box below! Enjoy!

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I’ve been baking bread since I was small. My mom baked bread a lot when we were kids and my sister and I used to have fun helping (dressed in our matching chef’s hats and aprons, of course).

Nicole (Nickle, back then) on the left and Penny and the right.

At some point, I took things into my own hands and started baking my own bread. Cinnamon Swirl bread, to be exact. For whatever reason, once I learned how to make that, it was the only bread I made for years. It wasn’t until we moved overseas a few years ago that I was bitten by the breadmaking bug (actually, attacked is more like it!). I will never stop making the cinnamon swirl bread but I’ve since branched out into all types of bread from standard whole wheat sandwich loaves to focaccia to sourdough (my latest obsession!).

There is nothing in the world like the smell of bread baking in the oven and nothing more satisfying than cutting into a loaf and knowing that you created it with your own two hands.

Here is my old standby, from Better Homes and Gardens Homemade Bread Cook Book (1973):

Cinnamon Swirl Loaf

7 to 7 1/2 C. all-purpose flour
2 packages active dry yeast (I use 2 t. instant yeast)
2 C. milk
1/2 C. sugar
1/2 C. shortening (I usually use butter)
2 t. salt
2 eggs

1/2 C. sugar
2 t. ground cinnamon
——————————-
In large mixer bowl combine 3 1/2 cups of the flour and the yeast. In saucepan heat milk, 1/2 cup sugar, shortening and salt just till warm (115 – 120 degrees), stirring constantly to melt shortening. Add to dry mixture in mixing bowl; add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Turn out on lightly floured surface and knead till smooth and elastic (5 -8 minutes). Shape into a ball. Place in lightly greased bowl, turning once to grease surface.

Cover; let rise in warm place till double (about 1 hour). Punch dough down; turn out on lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half into a 15×7-inch rectangle. Brush entire surface with water.

Combine the 1/2 cup sugar with the ground cinnamon. Spread each rectangle with half the sugar-cinnamon mixture. Roll dough up as for jelly roll, beginning with narrow side. Seal long edge and ends by pinching together. Place, sealed side down, in 2 greased 9x5x3-inch loaf pans. Cover and let rise in warm place till almost double (35 to 45 minutes). Bake at 375 degrees till done, 35 to 40 minutes. (If crust browns too quickly, cover with foil last 15 minutes of baking.) Remove bread from pans and cool on wire racks. Makes 2 loaves.

My favorite way to eat this bread (other than right out of the oven with tons of butter) is toasted with tons of butter!

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I was one of those people whose spice cabinet was packed with old bottles of spices that had been purchased for one recipe or another and then never touched again. I moved away from home when I was 19 with a kitchen starter kit that had been assembled with odds and ends from the kitchens of several family members. Along with the old, dented (but still very functional) pots and pans, strange, rusty, kitchen gadgets that looked like they were from the 1930′s, and a case of Top Ramen, courtesy of a good friend, I ended up with several jars of spices. Who knows how long they had been sitting in someone else’s cabinet before I acquired them. Well, I put them in my spice cabinet, used them occasionally, and kept adding to my collection whenever I wanted to make a recipe that called for a spice that I didn’t own. Over the years, I kept carrying these things around with me…house to house, town to town. I mean, spices can get pretty expensive so I didn’t want to just throw them out!

Fast forward 10 years and here I was in Sicily. Fresh herbs everywhere at the markets, dried herbs and spices sold in bulk, restaurants serving food that tasted fresher than anything that had ever come out of my kitchen. I started to pay attention to what was happening around me. People were shopping for the day or the week, not for the entire month! Herbs and spices were being purchased regularly, in quantities to be used quickly. I started to notice things in local kitchens too. Refrigerators here were small, pantries were stocked with canned tomatoes, not 20-year-old jars of spices and boxes of overly-processed, ‘instant’ foods. I looked in my cabinets, looked in my pantry, looked in my fridge, and realized that it was time for a change in my kitchen!

I took the plunge, I cleaned out my pantry and spice cabinet, I dumped all the dried herbs and spices that I had been collecting for 10 years, some of which were at least that old before I ever got a hold of them. I honestly wouldn’t be surprised if I had some spices in my cabinet that were older than me. In fact, I’m almost positive that was the case. After close examination, I realized that I couldn’t even smell a difference between the majority of them! I tossed them all and tried not to think what my grandmother would say about wasting things that had cost so much money. I kept many of the little glass jars because I noticed that most of the spices here were sold either in bulk or in little plastic packages. I figured that I could re-use many of the jars by getting creative with some white sticky labels and a black marker.

It was exciting! My kitchen was a clean slate and I felt like I was embarking on a new adventure! And this time, I decided, I wouldn’t purchase a spice for one recipe and then never use it again. If I were going to try something new, I would learn about it, experiment with it, and keep using it.

Ok, this is where The Spice House comes in. A couple summers ago, I bought a book on grilling. Elizabeth Karmel’s book, Taming The Flame. There are several cookbooks that have profoundly influenced the way I cook and this is one of them. I’ll write more later about why this particular book is so important to me but for now I’ll just say that Karmel introduced me to The Spice House through her book and I’m very grateful for that! The Spice House grinds and blends their spices by hand, in small batches. They are as fresh as you could want and they are offered in bulk quantities, which keeps the prices down. You can buy spices whole or ground, in shaker jars, shaker jar refills, or larger bulk quantities. You can even purchase the empty glass shaker jars separately.

I certainly don’t buy all of my spices from The Spice House. There are certain things I can buy here that are just as good and cheaper. But there are other things that I can’t find here or that aren’t as good quality as I can get from The Spice House. So, I purchase some herbs and spices at the outdoor markets (dried oregano and bay leaves, for instance), some from the grocery store (whole nutmeg, sea salt, kosher salt, black peppercorns, etc) and some from The Spice House (granulated garlic, smoked paprika, chili powder, the list goes on and on). I also use many more fresh herbs now than I used to and I love to experiment with different combinations of fresh herbs and dried spices. Maybe you aren’t ready to completely empty your spice cabinet like I was. But if you are anything like the person I described at the beginning of this post, maybe it’s time to at least take a peek in some of those long unopened jars. Smell them, taste them, are they really going to add anything special to that next dish you prepare? If not, get rid of them!

This post is going to have to be a two-parter because as I’m writing this, I’m realizing how much the way I cook has changed over the last three years. Cleaning out my spice cabinet and learning to use fresh herbs was just the beginning. There have been so many small, simple changes: Using fresh ground pepper rather than the ground stuff out of a can, using kosher salt and sea salt in place of iodized salt, grating nutmeg by hand, toasting whole spices such as cumin and grinding them myself in a coffee grinder I have reserved just for spices. I could write a page about each little change I’ve made because each one has made such a huge, huge difference in the food that I make. But, I will spare you for today!

Instead, I will continue this at a later date and for now just let you go check out The Spice House. Even if you are lucky enough to live in Chicago, Evanston, or Milwaukee and can visit a store in person, the Web site is a must visit! You can learn all kinds of new information about spices, there are forums where you can ask spice-related questions, and there are tons of customer-submitted recipes. You can browse through spices alphabetically by name, by category, or by cuisine. If you love Greek food, for instance, and want to know what spices you might use to flavor your own Greek-influenced creations, just look under Greek cuisine and be inspired Same goes for Cajun, Caribbean, Scandinavian, Indian, Spanish and Thai, just to name a few! And, as if their product quality and informative Web site weren’t enough, The Spice House customer service is wonderful and the shipping is amazingly fast! And believe me, being an overseas military spouse, I know a thing or two about online shopping!

I had intended for this to just be a short post about my latest purchase from The Spice House but I guess I got a little carried away and I never even told you what I bought this last time! I guess I’ll just let you go there and find something on your own this time and later, I’ll give you a list of my favorite spices and spice blends But there is one thing about my purchase that I have to tell you about! Along with a few spice refills, I purchased a book that is always advertised on The Spice House home page. The book is Herbs and Spices: The Cook’s Reference by Jill Norman. I have been wanting it since I first started shopping at The Spice House, but it’s not cheap. I finally broke down and bought it this last time and let me tell you, it is worth every cent! The book is beautiful, informative, and has moved to the top of my favorite cookbook list. Yes, it is more of a reference book than a cookbook but the last section is filled with wonderful recipes from around the world. I really can’t say enough about it! So, if you’re at all interested in learning more about herbs and spices and love gorgeous photography, put this book at the top of your wish list! It would also make a beautiful gift for anyone who enjoys cooking.

Whew! I’m done for now. Happy birthday Stephanie!!

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There’s a weekly food blog event that I have been meaning to participate in for quite some time now. It’s called Weekend Herb Blogging and it’s a great way for people who enjoy using fresh herbs to share tips, ideas, information, and recipes with one another. The event, now on it’s 82nd week I believe, was founded by Kalyn of Kalyn’s Kitchen and is still hosted there the first weekend of each month. During the other three weeks, the event roams around the food blog community, hosted by different bloggers each week. If you wish to participate, simply write a little something about a fresh herb and/or post a recipe featuring fresh herbs. Put it on your blog sometime during the week (any week, every week) and then e-mail the link to the person who is hosting the event. All of the links are compiled and then posted together at the end of the week by the host. Like all food blog events, it’s a great way to learn something new, find recipes, and also discover new food blogs.

Like many Americans, we didn’t eat a lot of dishes featuring fresh herbs while I was growing up. We always had a garden, ate tons of fresh fruits and vegetables, and both of my parents were great cooks. But for whatever reason, fresh herbs just weren’t a huge part of my early culinary experience. Cilantro is probably the first herb that I remember using on a regular basis but that was only for making fresh salsa. I didn’t even know that cilantro was used for anything other than Mexican food!

Well, I’ve come a long way, and spending a few years in Sicily has certainly helped me discover the joys of using fresh parsley, basil, oregano and rosemary. I’ve also discovered that cilantro is widely used in many different cuisines around the world and I now use it all the time. I am growing several different herbs in my backyard and am always trying to find new ways to use them. I currently have rosemary, thyme, oregano, basil, parsley, chives, savory and sage growing in a couple barrel planters in the back. And I generally have fresh cilantro on hand now that I discovered it in an international foods store here (cilantro isn’t a popular herb in Italy so I don’t find it in the open-air markets). But I still have a lot to learn about fresh herbs and I’m looking forward to sharing recipes and learning new things each week from all the other Weekend Herb Bloggers!

The recipe that I am submitting to the event this week is a tuna salad that features two fresh herbs: parsley and chives. My aunt Kathy is the person who turned me on to using fresh herbs in tuna. She likes to put cilantro in hers and so do I but the day I made this, I was fresh out! Parsley has become my go-to herb anytime I want to add a little something extra to a dish, so I threw that in. The chives I added just for the hell of it and the rest of the recipe just came together the way most of my recipes do — from things I happened to have on hand. The great thing about this tuna salad is that it uses very little mayonnaise and, even though I added some feta cheese and pine nuts, I think it’s much better for you than a typical mayo-laden tuna salad. On a whim, I substituted thickened plain yogurt for most of the mayo and it turned out great! I still added a little mayonnaise because I happen to really like it but I think you could leave it out completely and this would still be wonderful.

This tuna salad would be good on bread or in a pita but I’ve discovered that my favorite way to eat this is to scoop it right onto a piece of lettuce, pick it up, and eat it by hand. You can use the small inner leaves of romaine or boston lettuce and make several cute little snacks, or you can fill up a larger piece. And by all means, use a fork if you want to. But I’m warning you, it’s not as much fun

So, here is this week’s recipe for Weekend Herb Blogging, which will be hosted by Pat at Up the Creek without a PatL. Be sure to check her site at the end of the weekend to find out what everyone else submitted! And if you are interested in participating, you can find the official rules at Kalyn’s Kitchen as well as information about who will be hosting the event in upcoming weeks.

Herbed Tuna Salad with Feta and Pine Nuts

6 oz. can of tuna, drained
1/4 C. plain, thick yogurt*
1 T. mayonnaise
1/4 C. crumbled feta cheese
1 T. chopped fresh parsley
1 T. snipped fresh chives
1 – 2 T. toasted pine nuts**
a squeeze of fresh lemon juice
fresh ground black pepper
4 small to medium leaves of romaine lettuce

1. In a medium bowl, stir together all the ingredients with a fork.
2. Spoon salad into the middle of the lettuce leaves, garnish with extra chopped herbs if desired.
3. Enjoy!

* If your yogurt is runny, line a strainer with cheesecloth, pour in one cup of yogurt and let drain over a bowl for half an hour or so. Measure out 1/4 C. of the thickened yogurt and proceed with recipe.

** Toast pine nuts in a small, dry skillet over medium heat. Shake the pan frequently and don’t leave them unattended, they will toast very quickly! When they start to turn a golden brown, remove nuts to a small bowl and let cool.

Print this recipe!

Just for fun, here are a few more easy Pinch My Salt recipes that also use chives:  Creamy Blue Cheese Dip with Lemon and Chives,  Cheddar Chive and Sour Cream Omelette, and Sour Cream, Cheddar and Chive Biscuits.  Enjoy!

Update:  See all the other Weekend Herb Blogging entries here!

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I have noticed that I am not the only one who has been enjoying fresh strawberries lately! I will be posting a homemade strawberry shortcake recipe soon and thought it might be fun to add some links to other fresh strawberry recipes that are floating around the blogosphere right now. So, if you have recently posted a fresh strawberry recipe or plan on doing so this weekend, send me your link in the next couple of days and I’ll include it in my strawberry recipe round-up! I would really love to see some fresh strawberry pie recipes — I’ll be making one as soon as my aunt tracks down my mom’s old recipe!

One more thing!  Have you notice that I added a Guest Book Page to my site?  Whether you’re a Pinch My Salt regular or visiting for the first time, please take a moment to tell me who you are and where you’re from

Ok, now I have to admit something. We are currently living in military housing and our place is equipped with European and American electrical outlets. After our move, my appliances came out of storage and I do use them from time to time. But, my perspective on what is truly essential in a kitchen has definitely been altered and with our next move, I really plan on downsizing my kitchen quite a bit.

Check out the video and article by Mark Bittman while they are still available at the New York Times site and if you have never shopped in a restaurant supply store for your home kitchen, check out your local yellow pages and go find one!

Video can be found here. Article is here.

This is a continuation of my previous review of Nando’s Peri Peri Sauces. I had three sauces to try out–Roasted Reds Cooking Sauce, Peri-Peri Marinade, and Garlic Peri-Peri Sauce. I used the first two sauces in my chicken pizza, but I had different plans for the Garlic Peri-Peri Sauce. It seemed like the sauce might be good on some chicken wings, so of course I tried it out. Guess what? It was good on chicken wings

I had never cooked chicken wings before but I decided I wanted to grill them rather than fry or bake them. So, I turned to my favorite book on grilling, Elizabeth Karmel’s Taming the Flame. Sure enough, she had instructions for grilled Buffalo-Style Chicken Wings. I adapted the recipe a little but definitely can’t take credit for creating this one!

I used a bag of frozen chicken drummettes, but you’re welcome to use whole wings if that’s what you prefer. This recipe uses a combination of indirect and direct grilling, If you don’t understand the difference, read this before you get started. I didn’t give exact amounts of seasonings, just use your best judgment

Nando’s Honey Garlic Wings

3 – 4 pounds chicken drummettes
olive oil
garlic powder
salt
pepper
4.7 oz. bottle Nando’s Garlic Peri-Peri Sauce
2 T. Butter
2 T. honey

1. Light briquettes or preheat a gas grill.
2. Defrost chicken pieces and pat dry with paper towels.
3. Put chicken pieces in a large bowl; drizzle with olive oil; season with garlic powder, salt, and pepper; stir until all pieces are coated.
4. Grill chicken pieces, covered, over medium indirect heat for 20 – 25 minutes, turning once halfway through cooking time.
5. While chicken is grilling, combine hot sauce, butter, and honey in a small saucepan. Bring to a slow boil, whisking occasionally, and reduce heat to low. Season to taste with salt and pepper.
6. Take 1/3 of the sauce to the grill and brush on the chicken. Grill for an additional 5 -10 minutes.
7. Remove wings from grill and place in a clean bowl. Pour remaining sauce over the chicken and stir until they are well coated.
8. Return the chicken to the grill, this time over direct medium heat. Grill for a few minutes on each side until brown and caramelized. Watch chicken carefully because it will burn quickly!
9. Serve warm with blue cheese dip.

These wings have a little kick but they really aren’t too spicy. But even though these aren’t as spicy as traditional buffalo wings, the Nando’s Garlic Peri-Peri Sauce really gives them a wonderful flavor and I have to say that I enjoyed them as much or more than most wings I’ve had in restaurants and bars. They also got several thumbs up from a group of Sailors here that I recently recruited to be Pinch My Salt taste-testers. Thanks guys!

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You will notice that from now on, a few of my posts will contain a little box in the top right corner with the words “digg it.” For those of you who have never heard of Digg.com, check out the site or read the Wikipedia explanation. It’s basically another way to help spread the word about the Pinch My Salt recipes you enjoy.

Digg doesn’t offer a ‘food’ category but they do have a ‘science: health’ category. Since I occasionally try to be health-conscious when creating new recipes, I feel that a few of my posts fit nicely into that category. I’ve submitted a few of my more popular older posts to Digg and I will continue to do so with my newer posts if I feel the recipe/post is worthy of a Digg.

So, if you’re a member of Digg, and you want to show some love for Pinch My Salt, it will now be quick and easy to digg some of my posts. Recipes that can now be dugg are Whole Wheat Sour Cream Blueberry Pancakes, Whole Wheat Banana Muffins, Nando’s Chicken Pizza (come on, it’s kinda healthy!), and Naughty Ice Cream Sandwhiches (this one is in the ‘offbeat news’ category since it’s not exactly healthy!).

And of course, if you use StumbleUpon, I always appreciate a quick ‘thumbs up!’

Hope you’re all having a great weekend! The weather in Sicily is absolutely gorgeous…I hope that some of you are experiencing the same in your corner of the world!

Ciao!