French Radish+High Fat Butter+Finishing Salt


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!

Reflected image; June 2013


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.