I used to be a tomboy. Yeah, seriously. Hard to believe there was a time when I thought skirts were from the devil and lip gloss was taboo…
What happened? I have no idea. Suddenly, skirts were attractive, makeup was desirable, and red toenails? Yes, please!
Gone are the days of sneakers and dorky denim shpants (you know, those retarded crosses between pants and shorts that come just up to the most unflattering part of your kneecap).
I live in the world of girly things now, hooray! Flowers, chocolate and flowy dresses galore!
Look, I even made you pink pickles! Even radishes deserve to get glammed up once in a while. The addition of an acid changes the color of the purple radish!
Oh, I almost forgot! You can now add H&B to any RSS feed you have using the cute little button up on top! I just think it’s more convenient. Enjoy!
Pretty Pink Pickled Radish
Half a medium sized purple Korean radish, moo, about 1 lb
1- 1 1/2 TB salt
2 T vinegar
1 1/2 TB sugar
1 tsp red pepper flakes, optional
1/4 cup chopped green onion
Using your amazing knife skills or a mandolin shredder, julienne the radish. Add the salt and toss to coat. Let it rest for about 5 minutes. Rinse and drain. Combine the remaining ingredients in a large bowl. Add the radish and toss to coat.
Keeps 1 week chilled.