One side salt; t'other side pepper.
It's only when you spend a long time in a foreign country that you notice the tiny differences between home and abroad.
I have no idea if these French, Siamese-twin, glass, salt-n-pepper-pots are to be found in other countries, but I certainly didn't see them in the UK.
I've always found them to be a near perfect piece of tableware. A pinch of this and a pinch of that, and it's passed on. This one, as you can probably see, has been well used, and the salt has etched into the bottom of each bowl.
Mine, above, is in heavy crystal, and was made round about 1935. It has one tiny chip.
Such a very sensible design.
Mine, above, is in heavy crystal, and was made round about 1935. It has one tiny chip.
Such a very sensible design.
You've reminded me of long ago family dinners. Does anyone use the word cruet any more, I wonder? "Pass the cruet" I remember my mother saying.
ReplyDeleteHow's the diet going? I've decided to join you to get rid of some of the padding I seem to have accumulated over the winter. I ordered the book yesterday from the UK Book Depository so that means I don't actually have to start the diet until it arrives.
I've already lost some weight, but I've also been feeling a bit tired.
DeleteOur books haven't arrived yet either.
My mother had something similar
ReplyDeleteShe used it as a ash tray
It is very pretty Cro!
ReplyDeleteI like your salt and pepper very much. Recently I've had a time finding even ordinary salt and pepper shakers -- it's all salt and pepper grinders -- which I do use a lot, but sometimes I just want a 'pinch'. My mother used to collect little glass salt and pepper 'cellars' -- and also the spoons! But I don't recall her having one 'joined at the hip' so to speak!
ReplyDeleteBeing a painter, I have a pair of 'paint tube' salt and pepper pots; but they are only ever used for picnics.
DeleteIt's very pretty...still.....I don't relish everyone at the table dipping their fingers nto it.
ReplyDeletedid they have small dishes inside the cellar? I agree they will have had spoons. people didn't used to sprinkle all over their food. apparently they used to put it on the side of the plate and dip the food into it.
ReplyDeleteVery pretty
They were, and still are, used exactly like that. And yes, you 'pinch' your salt and pepper; I've never known it any other way here.
DeleteOne grandmother of mine used several every day. One was for "everyday use", the other for holiday, and special occasion only. And I have several cruet bottles also. I have one I use for oil/vinegar and the others are too precious to use. So I just look at them and remember holiday meals when they were used.
ReplyDeleteMr. M, could you share ideas for your diet? I know you have wonderful meals there and I am stumped what to fix here. Could you share your ratatouille recipe? We still have farmers market going and I can still get fresh veggies here to make healthy meals until October.
PS We are bracing for the flood waters as of this morning, it is coming down.
Have a wonderful weekend to you and the lovely Lady M.
My diet consists of not eating all the very fatty duck and pork products that I like so much. Instead I eat small amounts of 'fatless' meat with a salad. I've also cut down on my red wine intake. For breakfast I eat an oat-rich muesli, and for lunch a simple vegetable soup.
DeleteI'm keeping my fingers crossed that you don't get flooded out!!
I have noticed that in the past decade many of my friends and most good restaurants do not put salt and pepper on the table and if you want it, you have to ask. They assume that the food they are serving is spiced enough and don't want anyone to ruin it. I understand, but sometimes it gets on my nerves.
ReplyDeleteIn North America they put the pepper in the singe hole shaker and salt in the multi hole one. Growing up in the UK, we did it the other way around. I constantly have guests tell me I have it the wrong way round. Was it just my family or is it that way in other countries?
ReplyDeleteI never seen it done other than the UK way, but if the single hole was considerably bigger than the multi, then one could use courser ground pepper. Here the single hole is STILL for salt.
DeleteI like this design better than the traditional cellars.
ReplyDelete