So. Hi readers.
I’ve told you in the past about being a low-sodium fanatic. I don’t want to ingest any more salt than comes with whatever I’m eating back when it was the next best thing to being alive. Eggs when they come out of the shell and hit the frying pan running. Or on the half-shell, boiled.
In the past I’ve explained how I blend onions and make ice cubes so’s to allow easy use for broths and blogs. I’ve told in loving detail how I do the same with jalapeno.
And now I’m telling you Jeanne’s sons had a bumper crop of tomatoes and I’ve blended all I could get my hands on, frozen them in ice cube trays after boiling them down. Now I’m telling you a large tomato doesn’t have a dozen milligrams of sodium.
Well hell, I also told you a few days ago my faith is eroding … showed you another viewpoint from Dr. Mercola, which might help mitigate my fanaticism. Once I’ve digested it, if I’m still alive.
But he didn’t say anything about tomato ice cubes. And damn I do love the idea of all the stuff I’m going to be able to do with them, 8.5 mg of sodium, or not.
Onion ice cubes, jalapeno ice cubes
Low sodium / no sodium Saimin