Seven Layer Salad
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Doesn’t this sound good? I’m making it next week (will prob add more spices).
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So umm, you don’t have a journal, right? Because I wanted to ask you how camping was and I think this is the closest thing to your journal. 
I love radishes and turnips are pretty good, too!
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Hey! I used to (like more than a year ago I think) but I don’t anymore! Camping was wonderful. We had an incredible time. So incredible that we’re going again in a couple of weeks! 
I loved everything about it. It feels like a whole new universe has opened up to me!
Also lol this is basically my journal I didn’t grow up eating radishes or turnips! So I’m coming to them late. I’ve eaten a lot of daikon radish but usually just pickles. Or red radishes raw on salads. But I want to expand my repertoire because they look so tasty and I love other root veggies. Plus cheap and in season! Plz share if you have recipes
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How beautiful! I’m glad you had such a great time!
I didn’t grow up eating them either and I don’t really have recipes. But I’ve learned I like radishes both raw and cooked. Just even tossed in olive oil and roasted is yummy. And apparently, they are good with butter on toast?
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They are SO good with butter on toast. Use the best salt you have on top, too. Even better with herby butter. So French!!
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An old hippie roommate used to add them to stirfries during radish season! For the first two weeks it is awesome! The texture of water chestnuts and a little bite. After that It is time for a new recipe.
My grandparents included turnip and carrot in mashed potatoes
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Radishes are good just steamed with a little salt. And second the roasting.
The greens are good, too, in a salad if very young, cooked or at least wilted if they’re old enough to feel prickly.
If you can get your hands on early radish seed pods (still green and soft), they are wonderful in stirfry. Usually have to grow them to get this, though.
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What are everyone’s favourite cornbread recipes? I need to start making something healthier and cheaper than store bought gf bread
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I made baked breaded zucchini sticks for tacos tonight, and we have quite a bit left over. Favourite dipping sauces or other ideas for using them up?
After this we are down to 4 summer squash from the flashfood box (there were ten, of which one already muffined, one frittered, and the four breaded and baked). I’m thinking one more batch of chocolate chip muffins and then probably grate and freeze the last three.
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You’re vegetarian, right? The very best cornbread involves lard, but it can also be made with crisco or even oil.
ETA The key to a good crust on cornbread is to heat your cast-iron skillet in the oven at 450 degrees while you’re stirring up the batter. Put some Crisco/lard oiloil in the bottom while it’s heating so that it’ll flash cook the crust as soon as you put the batter in the skillet.
For a skilletful of cornbread, you want about three cups corn meal, 4 tsp of baking powder, a couple tablespoons of oil (or the excess from the skillet if you heat too much) ands tsp of salt, or less to taste. If you eat eggs, add one, but it’snot a big deal, just less crumbly that way. Could use a flax egg but frankly May be more trouble than it’s worth. Mix well and add water (can use milk if you drink it) until it separates just slightly as you stir but flows back together about the time you get the spoon all the way around the bowl.
Pour into the hot skillet- it should sizzle- and cook 20 mins in a fast oven.
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I usually make this!
I use evaporated milk because neither of us drink milk and I like having it in the pantry. I think anything would work (almond milk, etc.). There are also lower sugar recipes out there, fwiw.
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None is the best amount.
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I agree!!! My husband, alas, is from New England. He can’t even help it. He was born that way.
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This situation calls for two pans of cornbread.
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You’re so right.
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I don’t actually like cornbread so I don’t know but my mom used to add a can of corn and a can of diced green chiles to hers and everyone loved that. I mean, not me. But just an idea for you if you want something different sometime.
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I didn’t used to! Then I liked a whole foods one that was mostly cheese and green chilis. And now I am a willing eater of it as a gf vehicle to bring jam etc to my mouth that does not cost $9 and have suspect ingredients. Like now I love soft corn tortillas where previously I didn’t.
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For jam delivery you might like hoecakes- corn meal cakes most often made with just meal and water and cooked in a skillet on the stove like pancakes. Can add a little leavening if you like but easier to eat out of hand if you don’t.
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I was doing arepas for ages for that! But I am out of masarepa and sometimes want a loaf shaped thing.
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