christyotwisty

I know of Gayelord Hauser's Spike seasoning which is salt-free. I use salt for food lots of times, but Spike and melted butter elevate our popcorn's taste.

Cast iron skillet is favourite/most used kitchen item. In lieu of a toaster I use it to brown bread slices.

I have a hoarding problem with cookbooks, especially the decades-old local spiral bound ones. I list the three I most recently acquired:

• Vij's at Home: Relax, Honey I have never prepared Indian food in my life outside of heating frozen Trader Joe's Butter Chicken, but this might widen my palate's experience
• Pol Martin's Easy Cooking for Today My second Pol Martin cookbook. These recipes are not only simple, but the ingredients are common. I've enjoyed every result from the recipes I've tried, and use them repeatedly
• The Joy of Cooking, 75th Anniversary Edition I've had older editions of this, they've been abused and stained from my frequent use. Maybe I'll get a clear bookstand/guard to protect this from my culinary messes.

Dittoing Budget Bytes and BBC Good Food for thrifty comfort meals.

Greetings to higher primates.