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.   


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.  


July 17, 2016/Green Pot Green Beans

While this is a recipe, I do not want to show you what it looks like.  It is a secret.  The color is drab, a little grey.  But this is a recipe that in the 40's and 50's my mother put on the stove after church for an early dinner many, many Sundays.  Braising green beans fell out of favor because it did not meet the crisp, fresh, raw standards which modern America fell in love.  It was one of those dishes that I was almost embarrassed that my mother cooked, as I was embarrassed that my mother grew geraniums not roses. 

In some kind of fat such as olive oil, or the preferred bacon fat, saute chopped onions and garlic.  Add your topped and tailed green beans.  If you are so lucky as to have fresh  cranberry beans add them.  Although if there are dried cranberry beans soak some the night before.  Add some salt and simmer for an hour and a half or more.  

Basil, parsley, tarragon and thyme are all good herbs with green beans and could be included.  In winter when the grocery store has those awful warped and tired beans, this is what you do with them.  These beans are especially nice with a roast.  


July 13, 2016/Swedish seeded bread

I read somewhere, "You should only have one slice of white bread a day and the only bread that you should eat is the one you make yourself.  I am waiting for some sprouted wheat flour to arrive from King Arthur's to join the new craze of sprouted wheat bread with all its nutritious benefits. But I am sick of waiting and going without bread.  This bread is slightly adapted from a recipe from Saveur magazine.  This Swedish bread is a very simple recipe and is made like a quick bread.  But it does keep for a bit.  I love it toasted.  

Heat oven to 350 degrees

Grease a 9 x 5 pan

2 cups buttermilk

1/2 cup molasses

2 cups rye flour

2 cups whole wheat flour

1/2 cup sliced almonds

1/3 cup flaxseed

1/3 cup sunflower seeds

1/4 cup pumpkin seeds

3 T. sesame seeds

1 T kosher salt


In a large bowl mix the molasses with the buttermilk.  Add the flours, and then everything else.  Combine with a spoon until everything is mixed up.  


FILMJOLKSLIMPA  is the name of the bread.  It is very dense and has a tang.  




July 12, 2016/ Basil Salt


While I was gone to the Pacific Northwest, my neighbors baby sat my basil.  I came back and I had a lot of very tall basil which needed to be cut.  I am not a pesto person.  In my preservation books, herbal salts are suggested.  Herbal salts are kind of a trippy thing to have on hand. Shake and there you have a  little pizzaz.  

In this case, I used all of the basil.  How much do you have?  Put the basil in a food processor and add 1/4 cup of coarse sea salt per packed basil, and pulverize.  I did not grind my basil to a fine powder.  I stopped at about the 1/8 inch mark.  But do as you like.  I then set this mixture out on a cookie sheet in the sunlight in my dining room for a couple of days to dry.  


For my kitchen I like the idea of making rosemary and fennel salt.  



July 11, 2016/ Pink Spritz

This summer I have found spritzes.  Mainly this pink/rose spritz.  There was an actual recipe for this drink.  But it had simple syrup, I do not want my sugars there. (Perhaps in ice cream) You can add tonic, but that is still to sweet.  So I use soda.  


2 oz. rose

1 oz. aprerol   or to taste

Soda water determined by you.  How hot it is, enters in.  

By the standards of what women are recommended to drink these days, this means that you can have at least two.