I just looked it up online but this looks exactly like the recipe she was talking about:

*****

ORANGE AND RADISH SALAD

SERVES 4 TO 6

2 to 3 bunches, long or round red radishes

2 tablespoons, granulated sugar

juice of 1 lemon

1 tablespoon, orange flower water

salt

2 navel oranges

cinnamon

Wash and trim the radishes. Place in the blender jar and “grate” by turning the machine on and off. Do not puree. Remove and drain off the excess liquid. Place in the serving dish and sprinkle with the sugar, lemon juice, perfumed water, and salt to taste. Toss lightly and chill. Peel and section the oranges. (Save the juice for some other dish.) Just before serving, mix the orange sections with the grated radishes. Dust lightly with cinnamon and serve at once.

1 tablespoon, orange flower water

I'm always looking for more uses for the bottle of orange flower water I have.

Dinner tonight was a turkey meatloaf mom made and froze, steamed green beans, and pastina with butter and parmigiano reggiano.

Mmm, I like the idea of that. I like sliced radishes with salt and lime, but a whole bunch is kind of a lot for just me. This grating idea should be versatile.

That's how my egg farmer did it, Liese, and it was great! Buying stuff on account is good old-fashioned fun.

Soufflé is seriously delicious, though I forgot the bits of pepperoni. Next time.

Do you think corn chowder would freeze and reheat? What with the milk and potatoes? I'm kind of afraid not, but simultaneously think I did it last year.

I'd freeze it. If the milk separates, stirring it up should take care of that, and if the potatoes disintegrate, it's still soup.

Right? That's how I figured it, but didn't want to just wreck it somehow.

I'm pretty sure I've frozen soup with potatoes in it before and had it reheat fine. I don't have a track record with milky stuff, though, so I can only theorize about that.

Tonight was lemon pepper mahi-mahi, couscous and some veggies (carrots,zucchini, and green beans from frozen).

I tried to make sangria like Kat but had no will to wait a week before adding the wine so wine went in a few days early. Just tried it and realized it tastes way too bitter, too much grapefruit (hey, used what I had). So glad I tried it early. So I fished out the offending grapefruit and subbed in some pears and apples. So if I let that sit another week I figure it'll balance out the flavors, right? And if not I just add juice, right? My first sangria so I wasn't expecting perfection but would prefer to avoid out and out failure.

It makes sense that grapefruit would make sangria bitter. Add some sugar and let it sit.

Just had apricot hefeweizen ice cream. So nom!