Salt and pepper set

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Salt and pepper set

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Pepper and Salt mills ... out there that works? For more than 5 minutes ...?

Ok .. I `m tired ... I love the black pepper and freshly ground pepper sea salt in food and cooking. But in 47 years, I `ve yet to have a package that works for more than a few months. Corrode the metal with sea salt and wear the plastic teeth. Pepper Pots last a little longer, but anyway, suddenly `re playing again with the screw at the top trying to get a crop of nowhere but the blocks or Scotch mist. Soo .. I buy only expensive? All you are all in short-term use? Is it just a waste of money more ... maybe should I buy very cheap and replace often. .... But but but but ... Need About ... to make this decision ... Is there anyone out there have the same problems? Have you ever found a good grinder? What `s different? AND DON `T ....( zippers start at the smile)

Ha! One of my missions in life is find as salt and pepper Ultimate ... I had untold numbers of mills and as I pulled after several months ... Cole & Mason bought about a French couple (I forget the names) Alessi ... etc. .. and still have not found a good one. That said, I bought a grinder complete with salt salt Cheapo GEM (all plastic) Tesco, quite reasonable - less than 3 pounds and can discard or reuse. A £ 3 I believe that good position until you find the S & P mills difficult! Edit: * look * Haha ... Yes, it is they - Bart!

One of the fastest, simplest and most economical ways to feed your family and / or friends, is serving a delicious soup. The soups are perfect, with or without meat, and are versatile enough to serve as an appetizer, snack or light meal with a sandwich or salad. On the very night of the week charged, the soup makes a good dinner option. Serve with cornbread or crusty country bread, a relish tray or a platter of meats and cheeses. You can add a simple dessert for a complete meal. For those who like soup meat, try this recipe for chicken soup with wild rice and spinach. For lovers of vegetables, try this recipe rice cream of spring vegetable soup.


1 can (14 ounces) chicken broth low-sodium reduced
1 3 / 4 cups sliced carrots diced
2 cups cooked wild rice
2 cans (10 3/4-oz cream each) condensed chicken soup
1 tsp Tea dried thyme
1 / 4 teaspoon dried sage
chopped pepper fresh black to taste
1 1 / 2 cups cooked chicken, diced or grated
2 cups coarsely chopped spinach
Milk 1 / 2 cup

In a medium saucepan, bring chicken broth to a boil and add carrots and cook for about 10-12 minutes. Add cooked rice and carrots. Add broth, thyme, sage and pepper, return to boil. Add chicken, spinach and milk. Soup cook, stirring occasionally, about 2 to 3 minutes or until heated through.

Serves 4 to 6. For one cup: 256 calories, 22 g protein, 28 g carbohydrate


3 tablespoons butter
3 leeks, chopped
1 small onion, chopped
1 / 2 cup regular long grain rice
1 1 / 2 teaspoon salt
8 cups water
3 medium potatoes, chopped
1 medium carrot, minced
12 asparagus fresh, cut into 1 inch
1 bag (10 ounces) fresh spinach, chopped finely
2 teaspoon salt
Dash pepper freshly ground black
1 cup heavy cream

In a large Dutch oven over medium-low heat, melt butter. Cook leeks and onion in butter until tender. Add rice, 1 1 / 2 tsp tea salt, and 8 cups water. Cover and bring to boil. Reduce heat and simmer 5 minutes. Add potatoes, carrots and asparagus, cover and simmer 10 minutes. Add spinach, 2 teaspoons salt, black pepper and cream, stir and let set 5 to 8 minutes.


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Vintage Salt and Pepper Shakers