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!

‘Engrenages’ will pull you in…


There are six seasons now, with four currently available on Netflix in the US.  A great set of compelling characters, pretty gruesome sometimes in the visuals, fast paced and shows another side of Paris and Parisiens.  Just great TV.spiral-poster