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![katherine_sandoz_saltedandstyled_rhubarb_art](https://www.saltedandstyled.com/wp-content/uploads/2015/03/katherine_sandoz_saltedandstyled_rhubarb_art-444x666.jpg)
The Rhubarb Triangle
Words and Artwork by katherine sandoz Rhubarb’s approximately 2,700 year history sounds rich and, naturally, dirty. To wit, the vegetable sits in manure and woolen (or other waste) matter as […]
![Tallow Soap](https://www.saltedandstyled.com/wp-content/uploads/2013/04/Tallow-Soap1-444x666.jpg)
Good Bones Soap
Words by Andrea Goto Recipe courtesy of Michael Finkanauer Photography by Chia Chong Styling by Libbie Summers The food that comes out of Chef Lauren Teague’s kitchen at 22 Square—a relaxed, […]
![Spanish_Style_Potatoes](https://www.saltedandstyled.com/wp-content/uploads/2012/06/2010_wholehog_0122-199x300.jpg)
Spanish Style Rioja Potatoes
The only thing I brought home from my first trip to Spain was an after-shave drenched love letter and the biggest can of Pimenton (smoked paprika) I could fit in my backpack. I still have the can that held the Pimenton. It’s long since been empty of spice, but safe inside is the first, last and only love letter I received from my Spanish admirer. The scent of the after-shave has been replaced with a smokey memory.