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Help!  I want to make a recipe with BUTTERMILK, but I’m fresh out.  What should I do?  Pack up the kids and head to the store?

No need sweet friends.  So long as you have milk on hand and either white vinegar or lemon juice you’re good to go.  Mix 1 cup milk with 1 tablespoon and 1 teaspoon of white vinegar or lemon juice or a combo of both and let stand for a good 5-10 minutes.  You’re saved from the dreaded car ride!

What’s the deal with this Murray River Salt?  Why are you always putting it in your recipes?

Murray River is a pink flake finishing salt that I just adore.  The flakiness of it adds a crunch without an overwhelming salty flavor like other coarse sea salts.  It comes from the Murray River in Australia and using it helps combat the serious inland salinity problem [1] in Australia.  Did I mention I used to eat the rock salt used to de-ice the playground as a child?  No?  Probably should have kept that to myself.

What on earth is Queso Fresco?

Queso fresco is a Mexican firm textured white fresh cheese, with a slightly salty-sour taste.  It crumbles like a blue cheese when forked and resists melting when heated.  It is like the finishing salt of the cheese world and the minced Italian Parsley of the herb world.  A bright and beautiful finish perfect for anything from a salad to a casserole.