I can't bring myself to get too worked up about it, though what I'm most regretful of is the bad feeling among us both on that NYE and after Cindy blew the doors open.

I am intrigued that the LA Times got a story so much closer to the truth.

So I twice started this big long post about what I think and twice aborted it. First my phone ate it, and now I think I need to rethink. Hee.

I'm starting to suspect that any research I do down this road will only lead to victor-chasing-andy-kaufman levels of weirdness. And maybe I don't want to go there.

ION of me. The parsnips were one thing, but my produce box now includes like two pounds of daikon. What the hell do I do with that?

I would bet that "Eddie" never thought that it would actually affect anyone if his sockpuppet "died". Or enjoyed watching the pain. Either way, the little sociopath ought to have his head shoved into a used toilet.

The parsnips were one thing, but my produce box now includes like two pounds of daikon. What the hell do I do with that?

Well, I have my Dumpling; A Seasonal Guide cookbook right here. Looking up daikon gets me recipes for Slippery Rice Balls in Cabbage-Radish Soup and Daikon Cake.

I think you can slice then up and stir-fry them with other stir-fryable things. Toss 'em in the same time as the carrots?

I have thoughts, but...I just discovered why Loki had been rattling the stupid catfood tub incessantly for the past few days. Normally, he mainly does this when the dish needs filling, but it was full! However it was to the right of the waterdish. And it is normally on the left. Apparently that was too much change for the walnut brain. (He knew it was there, and has eaten from it. But that's Devi's side and thus Wrong and the equivalent of an empty dish.)

I've heard that daikon radishes make decent pickles. [link] Never tried it, but if you've got a bunch that won't be used otherwise, it might be worth a shot.

Mmm, daikon.

Seared Ahi

ahi (yellowfin tuna) (eta: sushi grade, you're eating this mostly raw)
1/2 c. soy sauce
1 tsp. sesame oil
1 tsp. wasabi (horseradish) paste
1/4 tsp. hichimi (Japanese 7-pepper seasoning) (okay, you probably don't have this)
daikon, shredded
carrot, shredded
cucumber, shredded

Combine soy sauce, sesame oil, wasabi and hichimi. Add fish and marinate for 5 minutes. Heat skillet over high heat; brush lightly with oil. Sear fish for 4 seconds on each side. Slice and place on bed of shredded vegetables. Serve immediately. 1/2 to 3/4 lb ahi makes 3-5 appetizer servings.

That sounds awesome, Liese. But also like it will use about 10% of the daikon I have. I may have to go the pickle route.