Still not a food blog.
But I've been eating radishes. Which is new. My Grandma P. liked radishes. I never did, really. They seemed intrusive, and frankly - a little pushy in a salad. Back here, I told you I'd let you know how my radish experiment turned out.
First - I tried roasting them. It was OK. But to be honest, I discovered part-way through the process that I didn't have green onions, but I did have mushrooms. I figured olive oil could substitute for peanut oil. And I didn't have any sesame seeds. So I can't really blame the recipe for a less-than-stellar result, can I? It was acceptable. Just not - WOW.
So I tried the recipe that the urban farmer provided (which apparently was an adapation from this cookbook). And ... wait for it ... Spike liked it! And so did I! And so did two of our friends, on two separate occasions! I've made it three times now, and it's a popular one. The most recent time, I went a little heavy on the chives, and had to add extra honey in self-defense. I think we prefer dill over basil, although both are nice. All in all - this is a tasty one.
Interested? No? Move along then, nothing more to see here.
OK. Here's what to do with your Grandma's radishes.
SURPRISING RADISH SALAD
1 bunch of radishes, sliced or diced
1 bunch of green onions or chives, chopped
1 tbsp chopped fresh dill or basil
1/8 cup olive oil
a squeeze of lemon juice
a dollop of honey
1/4 tsp of dijon mustard
dash of sea salt & pepper
Combine all and refrigerate up to 2 hours to marinate.
But it's still not a food blog.