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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.   

Monday
May092016

May 9,2016

 

Joyce Goldstein of two posts back has just written a  a new cookbook published by University of California Press, The New Mediterranean Jewish Table: Old World Recipes for the Modern Home.  It is a little too early to decide, but this could be a candidate for my all time ten favorite recipe books.  I love Mediterranean food, and I love grandmothers, peasant recipes.  Eating at restaurants that serve fresh everything with a thousand ingredients, but I have the opportunity for precious little of that.   My cooking,  especially at my age, food that is more simple, straight forward. For me, butter is an accent.  I am the cook who opens the refrigerator and says, “Now what can I cook?” This book does tell how to make every thing kosher.  

Horrors, this well researched cookbook has no pictures.  This has caused a rash of criticism.  Readers have become accustomed to photos of every recipe, and of videos.  I admit I took a bread baking class on-line and it was videos which were very valuable to see the kneading and mixing parts.  Photos are only recent entries to cookbooks.  Ms. Goldstein’s book is so well crafted that one does not need pictures.  Pictures developed in my mind.   How many times have you cooked something that in no way looked like the photo, but was great tasting none the less.  I would say 100%. For myself  mainly because among other reasons, I do not plate well.  Without pictures there is no disappointment when you put the meal on the table.  I want to tell the picture people, just try that ancient skill of reading.  These picture people are probably the same people who eat out all the time anyway.  

 

This book is a case of the book is better than the movie. 

Sunday
May082016

May 5, 2016

Here is a little salad gift.  For 2:  1/2 cup orzo cooked, big handful of arugala, sliced green olive, baby balls of mozerella cheese, plus vinegrette. Yes you have to guess, which is what I did, but now it is instilled in muscle memory.  I think you should add some nuts.  

Have a great day.  

Thursday
May052016

May 5, 2016

 

Years ago when I lived in Northern California, and when my husband took me to San Francisco we splurged a few times and went to Square One.  I was fascinated by the Mediterranean food there,  and the woman who created this food, Joyce Goldstein.  I bought her two cookbooks, at that time.   Her recipe for grilled leg of lamb was a celebratory meal for years.  Her salads were the best long before this current rash of raw vegetable salads took hold.  

 

I once wrote her a letter talking about how much I loved her cookbook and asking her about weight and food, and if eating Mediterranean was helpful with weight.  Something like that anyway.  This was years and years before the Paleo movement.  I did not hear from her.  As an aside I add here that Martha Stewart was the only other cookbook author who did not respond to letters.  

 

When my youngest daughter, Meredith, graduated from Berkeley we went to Square One for a family celebratory dinner.  The girls had never been to the restaurant  and had been eating cooking from the cookbooks.  It was a splendid evening.  I went to the restroom after dinner and coming out, I met Ms. Goldstein in the hall.  We said hello, and I said how much I loved her restaurant and then I stammered out. “I once wrote to you, but you never answered.”  She said, “oh wait a minute, did you write to me about women and their weight and the Mediterranean diet?” I said, “Yes”  .   She said, “ Well last month the office was painted, and they pulled out my desk to paint, and there  behind it on the floor was your letter.  I have been meaning to answer it. Come into my office.”

 

That happened about twenty or more years ago, and more than that I do not remember.  If it happened yesterday I likely would not remember more as I was so stunned by this.  

 

In any case, she is still a great cookbook author.  More on that soon.  

Wednesday
May042016

May 4, 2016

Anya Fernando  is CEO and founder of Belcampo Meats.  After college she went to Italy and learned to make cheese.  Coming back from Europe she worked in conjunction with Alice Waters in the Slow Food Movement.  Then she became involved with meat: growing and butchering.  This year she has a new cookbook, HOME COOKED: Essential Recipes for a New Way to Cook, which includes many of these experiences.  

 

This book is really a collection of her way of cooking and thinking. There is a broad range of recipes from creating staples ahead, such as soffrito which  is then frozen, to a three page treatise on how to cook a steak.  She gives you courage to cook somethings which you might like, or are not available locally, but you had crossed off your list as too hard.  An example of that is cavateddi, a Sicilian version of gnocchi made with semolina.  

 

The photos are beautiful showing  photos both of food and her surroundings.  She discussed her style of entertaining, and how to make it feasible.  With this book, unless it is your bed time reading, you have to cook.  This is not fast food.  But Anya makes you want to cook.  This is a book, which if you are a cookbook collector, you have not seen the same recipes over and over: example, squid and beans.   I made tomato risotto out of Home Cooked.  I wanted to try grating tomatoes and I had chicken broth.  It was very good.  She even told me what to do with the leftovers: fry into fritters.  

 

When I mail order books, sometimes they arrive and they were not at all what I had hoped for. This book was not a disappointment.  I am going to make soffrito today.  I plan to make rosemary crackers soon, and I have squid in the freezer right now.   

 

I am reviewing this book for Blogging for Books who gave me this book. 

Monday
May022016

May 2,2016

Having said what I said in the previous post,  I had a further epiphany. We are in a cultural/political revolution. I was avoiding that fact.  Revolution was brought home to me by an interview of Newt Gingrich in Russ Limbaugh's news letter.  Everyone is disliking the status quo.  Liberals want thing more liberal, and conservatives want more conservative.  A majority of the country does not like the Washington establishment.  A majority do not like the political correctness we currently are living by.  

Trump, who Ginrich has known for a long time says, he is very energetic and always working to find solutions.  Washington has done very little about anything other than Obamacare and the Iran Deal.  Everyone feels we send people off to Washington and nothing ever changes.  Start with the Veterans and their health care. Move on to immigration and how to deal with that.  Newt says Trump has the energy to move the ball.  This is what Andrew Jackson did when he became president.  This is a quote, "He,Trump, could become an extraordinary change agent who mobilizes the American people, breaks the old order and moves us into a dramatically more dynamic future, or he could be a disaster."

 

The above painting was done by me 25 or more years ago.  This photo was taken by me this last week.  A lot has stayed the same, but now I do not own a dog.  

I promise my next post will be about something like food.