Last year, during a stop in Paris, we discovered this simple food combination. It is a combination that is exquisite and typical, in my opinion, of the genius of the French palate. So this year I have grown some of these radishes from seed in our yard and garden plot. I think the ‘terroir’ is not the same here in Illinois for the radishes, but they came out pretty good. I discovered that you have to harvest when they are crispy and moist. Still working on that timing, but I found that if you wait too long to harvest they start to dry out and become tough and inedible. Take the radish, cut the end off a little, dip it in the butter (a large glob is best) and then dip the butter in the salt. Yum. Essayez un peu!
I use a cropped version of this for my Gravitar on HankinsonHolmes.com. This image is an evening photograph of the reflection of the vase and cut flowers in our French Door glass – not the actual objects themselves. The overhead light illuminates the vase and flowers giving a transparent effect while allowing the dark background of the night not to be affected.
Maybe one of the more challenging exercises to date in my intermediate level class.