my gateway experience was salting watermelon; then cantaloupe, then apples, and from there the floodgates opened. a light sprinkle of salt amplifies literally every fruit’s natural sweetness x10 and adds depth to the flavor profile. sweet n salty is a tale as old as time but throwing some maldon on a fruit platter is unheard of?…I object. this is a low effort high impact culinary practice that must be normalized. plus it’s basically nature’s gatorade
i love hearing that girl sing her heart out in the shower through the bathroom vent. or the guy hocking insane loogies all the time. the alternating smells of delicious homemade chinese food or something totally burning in the oven… am always wondering if its the same kitchen!
