So so so proud of this beautiful lady. Pretty sure you are the prettiest pharmacist I have ever seen.
We don’t do huge birthday parties, or lots of presents for birthdays, but we have chose to pick a day and let it be completely about them. From what they want to eat for Breakfast, Lunch, and Dinner, to picking out their birthday cake (either store bought or homemade), to where they want to go for the day, and who they want to spend it with. Elisha wanted to spend a day at Nana’s orchard, swimming in the little pool and running in the sprinklers with his sisters. So we did just that. He also chose for me to make him cheesecake (Chocolate mint topped with homemade peppermint patties- his favorite). He concluded it was the best day ever.
I planted a ridiculous amount of radishes this year… so many, that I have ate dozens of salads with them, gifted them to family, ate them roasted, salted, and raw. Today I wanted to pull the rest of them out of garden bed, so that I could prepare the soil for the next planting. So, we cut the radish from the greens (fed the greens to the naughty goat and happy chickens) and then scrubbed them all clean.
What you need:
Fresh radishes (about a dozen or so)
1 Cup of softened butter (not melted)
Garlic Sea Salt
First cut the greens and the roots from the radishes, then scrub them clean. Once clean, dry them on a paper towel. Cut them into fours and place them in your blender, blend until they are the desired size. Pour them out into a bowl lined with paper towels and allow to sit for 5 minutes or so to soak up the liquid. In the meantime, make sure your butter is softened to an easily stirred consistency. Add in your blended radishes, a pinch or two of garlic salt, and 1/2 tsp of black pepper, then mix until butter and radishes are blended well together. I then like to scoop my butter into a rectangular piece of wax paper, mold into a log, roll wax paper up and twist the ends like a candy wrapper. Then it may be stored in the fridge and slices may be cut off and used.