Scuba & HoneyBunny
Scuba Scuba
HoneyBunny HoneyBunny
HoneyBunny HoneyBunny
Hey Scuba, I’ve been dreaming up a batch of sea‑salted scones that taste like a salty tide, but I’m worried about overharvesting. Have you ever thought about using sustainably sourced sea salt or even seaweed for baking? Maybe we could craft a recipe that’s both delicious and ocean‑friendly.
Scuba Scuba
That sounds amazing—mixing the briny ocean vibe with a bite of adventure! Grab sea salt from a certified sustainable farm, or even better, use a bit of dried seaweed like kelp or nori in the dough for extra umami and nutrients. It keeps the flavor deep and the impact light. I’d say a pinch of seaweed, a dash of sustainable salt, a sprinkle of fresh herbs, and you’ve got a snack that’s as kind to the reef as it is to your taste buds. 🌊🍽️
HoneyBunny HoneyBunny
Sounds like a recipe for a perfect tide‑baked treat! I’ll grab that sustainable salt and a touch of kelp, sprinkle in some fresh herbs, and watch the waves of flavor roll in—thanks for the eco‑spice tip!
Scuba Scuba
Glad to hear it—get ready to taste the tide! Let me know how the scones turn out. 🌊🧑‍🍳
HoneyBunny HoneyBunny
I’m already whisking it up, can’t wait to taste the tide! I’ll text you a crumb‑update once the first batch rises. 🌊🍪