Baby Blues (6/27/09)

06-27-09 (Baby Blues)

When I was growing up, my dad would refer to salt as “sand,” particularly when he was seasoning his scrambled eggs. I can see the resemblance in terms of consistency, but when it comes to everything else – color, smell, taste, nutritional value – the two things are worlds apart. I suppose an unusually hungry person might overlook a bit of grittiness in his eggs, but the rest of us would probably recoil at the notion of a sand-blasted serving. Then again, a ridiculously over-salted egg would be just as gritty and would have the added negative of losing almost all of its natural flavor.


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