tag:blogger.com,1999:blog-10509532.post6681265854147148672..comments2023-05-04T02:31:33.409-07:00Comments on ReTorte: I'm Back!Wandering Coyotehttp://www.blogger.com/profile/01478039463695542535noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-10509532.post-23742468980899248272014-03-31T08:42:02.503-07:002014-03-31T08:42:02.503-07:00First off, let me say, YEA YOU'RE BACK!!!!!! ...First off, let me say, YEA YOU'RE BACK!!!!!! (doing happy dance)<br /><br />Ok, got that outta the way without hurting myself jumping. :-)<br />After a while, your palate will adapt and you'll be surprised, you will notice things with salt being too salty. I found that when I ditched sodas and cut waaaay back on sugars. <br /><br />My new foodie research is on gluten free foods. We will have a food journey together.Tinahttps://www.blogger.com/profile/11261086731187286052noreply@blogger.comtag:blogger.com,1999:blog-10509532.post-42207398848863248652014-03-31T06:33:04.357-07:002014-03-31T06:33:04.357-07:00I've noticed that when I forget to put salt in...I've noticed that when I forget to put salt in my tomato soup it still tastes great because I put tones of garlic, tomato juice, dill, celery and other stuff in it :) <br /><br />I almost never put salt in my dishes. Here in Serbia our national spice is Vegeta, it is certain percentage of salt mixed with a much bigger percentage of ground dried onions, celery, carrot and parsley. It adds amazing depth to all dishes. DEZMONDhttps://www.blogger.com/profile/14127166104359407763noreply@blogger.com