About me



 People ask me about the name of my blog and the Radish part.  I used radishes because they are visual attractive, round and red. And when old, they are old a little caustic and biting.   Sometimes that is me

 I live in Northeastern Florida, and I moved here from Puget Sound of Washington.   My subject matter is always in flux.  I go through different crazes and my blog goes with me.  I enjoy food, photography, I love my family, and I am creative always.  I write about life.   Lately I have included some politics and religion.   


July 23, 2016/ The Flavor Bible and Pickles

One of the things that I am trying to reveal, explain, and cheerlead is how I go about my cooking.  THE FLAVOR BIBLE, by Karen Page and Andrew Dornenburg  has been in my library since 2008.  

Sometimes I am unsure what flavor what goes with what.  Sometimes I do not care, and punt, other times I use what I have in my cupboard.  But this book is good for when I really want some solid knowledge.  This book takes almost any ingredient and tells you what are flavors, spices or sides that go together.  Today I made radish quick pickles, and added garlic.  In this book garlic was not mentioned with radishes, but basil, parsley and thyme were listed.  In bold letters the book mentioned vinegar, sea salt and cream cheese.  When these pickles are ready tomorrow I am going to take at least 3 triscuits, and spread cream cheese and layer radishes on top and then layer basil leaves.  

Oh, my gosh, I just made up a recipe.  

Here is a general recipe for quick pickle brew:

3/4 cup water

3/4 cup apple cider vinegar

1 1/2 teaspoons sea salt

2-3 tablespoon sugar

Add to a small pot and heat until sugar is disolved.  Pour in pint jar that has been packed with thinly sliced vegetables like, radishes, cucumbers, or carrots or onion rings.  Cool, then refrigerate.  This will last several weeks. Add herbs if you like.   Make it up! The apple cider vinegar can be switched for rice vinegar.  





July 20, 2016

Considering how bad the Republican Convention I expected, I am enjoying some of the speakers.  Harry Truman's convention was the first convention that I remember, and my mother took me down to the train station to see him at his whistle stop speech in Palo Alto, California.  First the conventions were on the radio and my parents paid attention.  Then there was the hubbub of television.  The settings were pretty plain in the beginning, and I think today's stage set up is pretty satisfactory.  

Always at the convention there was the rah rah and I have to say  in some years when I was younger, I thought them cheesy. Today rah rah almost seems refreshing.   It has been refreshing to hear people speak up. A black man from Colorado who is running for Senate, gave a great speech.  Paul Ryan, who I am occasionally wondering where he is coming from, sounded positively Presidential. Rudy Gulianni had the crowd going on the first night.  The Press dumped on Melenia Trump, but honestly if you are at a convention and you are speaking on your husband's behalf, how origional can you be? I did not see Donald, Jr.'s speech, but I did see the actress/avocado farmer woman.  She was very good.  Ben Carson warmed my heart.  

Currently, I think that I am in the minority of people with older, and Christian values. I think I am alone.  Watching some of the wonderful speakers made me feel part of a larger, greater group.  I am taking my pleasures where I can.  

This IS our time.  This is our time to stand up for freedom and liberty, and be against corruption.  It is our time to pay attention to our neighbors. Let's  put our texts down and pay attention to the person next to you.

 And God Bless America.  


July 19, 2016

Argentineans make this chimichurri sauce for their meat dishes and the French have a similar sauce replacing the red pepper with anchovy.  I made this sauce to add to my grilled skirt steak.  

Here is the recipe:  Take a large handful of parsley, sans stems, chop, add three large finely minced garlic, some chopped , add 2T of wine vinegar, and a 1/2 cup olive oil.    Add either a chopped anchovy, or a red pepper that has been charred and peeled.  

I loved the sauce, Mr. Radish did not.  He did not want his meat mixed up with some fancy________ sauce.  

I used the leftover sauce to marinate monk fish which I then grilled.  I used the last bit to add to mayonnaise which has been used on fish, hamburgers.  Excellent uses.  



July18, 2016/Pasta and leftover pasta

The Wheat Police managed to keep me from pasta for a while, I am embarrassed to say.  But as a Surgeon General once said, "Everybody"s gonna die of something, sometime." Life is short. I read a post by Sarah Jampel on Food about how to make pasta without a recipe.  I have lost the post even after writing to her and getting the post again.  Basically this is made up from my head, and you can do this too.  


For Mr. Radish and myself, I used half a box of penne, my favorite cut. In a frying pan, I sauteed some bulk sausage until it was brown , which I then took out of the pan and left some of the grease.  To the same skillet, saute onion, garlic,  then added cherry tomatoes, chopped pieces of zucchini, some tired spinach.  The sausage went back in the pan and I added some water from the cooking pasta and scraped the bottom of the pan to get a nice sauce.  I added some basil and there was my sauce for the cooking penne.  This is what is in my refrigerator in summer, but in winter my vegetables might be cabbage, broccoli, or canned tomatoes.  


But this is not the recipe.  

The recipe is to take any left over pasta from the night before.  Mr. Radish and I cannot eat half a box of penne. Add some olive oil to a cast iron skillet, on medium to low heat, when the oil is hot add any left over pasta. Fry this until it gets a little brown , then scrape it and turn it, until it is getting a little crisp.  If it is for lunch just eat it that way, if it is for breakfast, add an egg or two and scramble it.   This is the best.  


The picture above is the fried pasta

You will notice that there is only one amount listed. the penne for 2.  That is because you can make the rest up, or use what you happen to have.  If you like onions, put in a lot, if no one eats them eliminate them.  In the above case I had some tired old spinach.  I added the leaves that were good enough to eat.  If I had snap peas I could have added that instead of the zucchini.  


If you like pasta, this can be a once a week meal.