What are you going to take that with, eh, eh?

A PROPER pinch of salt, that’s what. As a reminder that it doesn’t mean homeopathic levels of grain numbers, here’s a good visual guide…

And that’s also why I’m making a salt-pig; so I can get my fingers into the salt and — easily and simply — ensure I get the correct amount. This is the item, still as greenware i.e. before it’s fired to bisque hardness or the glaze stage. It even has a title label as a handy reminder to me, for the future as memory gets worse…