The Salt Pig
The Food52 blog site has some cool kitchenware, that draws you in. I occasionally succumb, as I did to the salt pig a few years ago. I got one of the ceramic, elbow-shaped salt containers for myself and as gifts to family and friends. Most of my recipients are using them for paper clips, but that’s okay. The Emile Henry ceramic salt pig is versatile enough to work in the office or kitchen. Besides, we spend more time at a desk than at a stove.
The Biscuit Cutter
Now I’ve come onto the latest attraction at Food52. It’s not made by Emile Henry, but it’s “the prettiest biscuit cutter you’ve ever seen.” So says the ad, almost tongue in cheek. The ash wood, handcrafted design has edges sharp enough to slide gently through rolled dough. The cutter doesn’t come with biscuit-making instructions, but there are directions for cleaning, oiling and display.
If biscuit baking is not your thing, the cute cutter can also be used for mini-layered cakes and macarons. I’m thinking the kids could toss rubber balls in the air and catch them in the wooden cup. Or perhaps Emile could be persuaded to make them in ceramic.
But for now the piece is being crafted by the pastor of a small church in a tiny town in Maine, a man of the cloth, who channels his love for nature into each biscuit cutter. How charming! Tears came to my eyes; clearly I needed this.
I was about to click the purchase button, when I saw the price—between $30-$32, depending on size! I was jarred back to reality. “Get a grip on yourself, woman,” I said out loud. “Your mother used the rim of a glass dipped in flour to make perfect rounds of dough and the fluffiest biscuits ever. She would scoff at you considering such a purchase.”
I took a deep breath and backed off.
Emile Henry Pie Plate
I’m eyeing another item, that’s charming my leg off: an Emile Henry, red ceramic pie plate made from high-fired French Burgundy clay with fluted edges. Just look at how it enhances that pumpkin pie in the photo!
I don’t know why it is, but Emile Henry makes me go all wobbly.
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