🧂
it makes food taste better and your body needs it to function. it’s an electrolyte, put a pinch in your water bottle along with some baking soda and lemon. salt your pasta water like the sea. sprinkle a bit of salt at every stage of cooking. don’t let Big Reduced Sodium damn you to a bland life, start sodium maxxing today! 🧂🧂🧂
May 20, 2024
Related Recs
⭐
always very useful for underseasoned meals
Jan 31, 2024
🧂
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
Dec 17, 2023
⭐
there is no good reason i have ever experienced to use unsalted. you probably still need even more salt!!!!!!!
Jan 29, 2024
Top Recs from @nunjournal
If you've ever wanted to start reading theory (or simply read more of it) but feel overwhelmed with where to begin, check out this handy dandy Google drive chock full of readings and resources. And remember that autodidacts reign supreme!
Mar 28, 2025
✍️
my predictions and manifestations, based entirely on vibes.
out:
— American work ethic
— learning French
— situationships
— low fat versions of foods
— slur discourse
in:
— siesta
— herbed yogurt
— working hardest in the morning and leaving the evening for leisure
— writing postcards to your long-distance friends, exclusively in cursive (if you weren’t taught to write in cursive, the time to learn will be now)
— big boobs (cultural Catholicism will prevail again baby)
May 3, 2024
🦟
this is the summer of treating mosquito bites as mere affirmations of your desirability 🩸
May 20, 2024