We did our training in March. The water and air temperatures were still pretty low. A few more degrees colder and that training would have been cancelled.
Speaking of sea salt. Once when dining out the place served everyone at the table from a long silver tray. The meat, starch and vegetables were all on a steaming hot tray that the waiter balanced on his arm. There were either 8 or 10 people at the table. Anyway the meat was so hot that the waiter started sweating. The sweat ran down his face and was dripping on the last 2 pieces of chicken on the platter. It was nasty. Good thing I got the meat from the front of the tray. Enjoy your lunch everyone.
