It’s Wednesday. If only there were a butterfly.

I’m baking.

Here’s a butterfly.

Eastern Swallowtail Butterfly

This is the Eastern Tiger Swallowtail I believe. At least that’s what it appears to be from the Butterfly website I looked on to find the name. This is a female, the males are the reverse color. That’s kind of cool.

 

Today I am making Butterfly Salt…not really, but I am making Rosemary Salt from the recipe in Marissa McClellan’s book, Food in Jars

Rosemary Salt

1 Cup Fine or Medium milled Sea Salt

1/4 cup fresh Rosemary leaves finely chopped

1. Preheat oven to 200°
2. Toss salt and chopped rosemary together
3. Put a layer of aluminum foil on a baking sheet, I used my baking stone
4. Bake in oven for 15-30 minutes or until a nice rosemary scent is permeating your house
5. Remove from oven, allow to cool
6. Place your salt in a decorative tin or bottle if you’re giving it as a gift, or in a handy mason jar if you’re using it yourself. It should keep with care to not allow moisture in the container, for about 1 year.

Have a great paisley Wednesday!~KeriAnne