Fleur de hell

I made Fleur de Sel Toffee last week. It is tres delicioso! It is actually much easier to create than I thought and the trick to its fabulousness is really the Fleur de Sel (sea salt). The combination of salt and sweet is perfect in this recipe. I used French Grey Fleur de Sel that is actually imported from France. And worth every penny.

So while I was making this little vittle, I inadvertenly made something else. A huge mess of exploding fleur de sel when I failed to put the lid on properly and dropped it. After watching every perfect grey crumb go up and then down I had a thought cross my mind.

A fleeting thought. But also one that was rather unappealing. We don't live by the five second rule in this house but I will admit it did occur to me for a moment.....

Can I possibly scoop that back into the jar?

I hate to say I actually considered it for more than a quick minute.

Ugh.

I keep our house very clean and our kitchen floors are hardwood. Guess what? They are still dirty even if I cleaned them every 30 minutes.

I looked closely at the largest pile and saw how much pet hair is on the floor.

Never mind that it was a brand new jar. Never mind that I believe things can't possibly taste as good with out it.

Fleur de sel. More like Fleur de hell! Why do I like you so much anyway.