I'm such a sucker for all the overtly artisanal products out there. Chestnut honey? $16 infused simple syrups? I need it. Part of me is embarrassed by my complete submission to this kind of insanity, but I can't help loving little touches that add something special to an otherwise mundane meal.

Same goes for salts, compotes, etc. Save your $16 and just make it yourself. It's more fun and you'll realize how painfully easy it is to make ginger simple syrup or the like. It's usually better homemade anyway ;)

HOW TO MAKE CELERY SALT (Makes about 1/2-2/3 cup)

1 head of celery (leaves removed, washed and dried)

About 1/3 cup maldon sea salt

Preheat oven to 300 degrees. Add clean celery leaves on baking sheet in a single layer. Cook for 7-10 minutes or until dried, but not browned. Set aside to cool.

Using a mortar and pestle or muddler, combine sea salt and dried celery leaves. Using muddler or pestle, grind salt and celery leaves together until evenly ground and well combined. Add to a small air-tight mason jar.