This weekend I smoked a beef flank and ground it to make into a recipe I use for tacos, nachos, burritos, etc. Beef, onion, poblano peppers, garlic, and I tried a new chipotle chili powder that is nice. Ground black pepper, cilantro, a batch of black beans (about 3 cups cooked), and tomatoes (both diced and sauce) round out the recipe. A tiny amount of NaCl is added in cooking, I'm primarily using KCl at the table. Came out pretty good with the smoke.

I'm reading labels and am looking for tortillas with lower sodium (or I can make my own) - it is the tortillas that are the culprits in recipes right now. I've always done a lot of my own cooking so reducing or eliminating salt is the easy part. It's the convenience foods (breads, tortillas, dressings, etc.) that need replacement, reduction, or I should make my own.

Leeneia, I recently bought an 8" ceramic knife to use for cutting up fruit, cheese, etc. and it's really sharp. Not as expensive as the new one you bought, but a lot sharper than my otherwise very nice Cutco knife set.