A long time ago—before I was your pastor, before I was a fundraiser, before I even went to seminary—I was a cook. I worked in a little upscale restaurant in a midsize college burg. And while we were never going to win a Michelin star, we were pretty good. And while I’m never going to win a James Beard award, I’mpretty good. And I know a couple of things about salt. First, I know that salt goes in everything. A dish without salt is a dish without flavor. Grilling meat? Salt. Pepper. Sear. Roasting asparagus? A drizzle of olive oil,…

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