|prior to baking|
|leaves & salt mixed|
So what to do - I took the leaves that were still too soft to crumble and put them in the microwave for 10 seconds at a time on high until they were. I think next time I'll do all of it this way and see how that works. So I'm all ready with the celery leaves and then I realize
- I don't have the type of salt recommended. Here's what 101 Cookbooks says "I've made celery salt with a number of different types of salt, and the flaky, whispers of Maldon sea salt is my current favorite. The shards are similar in size to the crumbled celery leaves which works nicely." That made good sense to me but only had a small sample of Maldon, not nearly enough to mix with my celery leaves.
|ready to use|
*It's pretty bad when you're planning your weekend drinking on a Monday. Sigh.