Monday, December 2, 2013
I'm so excited about the blog posts for this week though; they have been a long time in the making. But they kept getting bumped back...for Halloween, then Thanksgiving. I couldn't think of a better time to do it though, then while we're on vacation. You see, vacation, for me, is a time to try new things and live a life completely different than the one I live all the other days a year.
It means we try new things, we work less, drink more, experience everything - even the smallest moment that sometimes you rush past when you're in your "normal" life. You're busy and there are chores that must be done, work to be attended to, etc. That's why I love incorporating those "vacation" feelings into every day life events. That's what this week is all about.
Use Real Butter)Serves: 8 (2 cups pickled vegetables)
2 teaspoons salt
1 cup rice vinegar
1/2 cup sugar
1 cup water
1 daikon, julienned
2 carrots, julienned
In a large bowl, stir vinegar, salt, sugar, and water together until the sugar fully dissolves. Place the vegetables into a large jar and pour the vinegar solution over the vegetables. Seal the jar and store them in the refrigerator for at least an hour, up to overnight, before using. We kept ours for about 2 weeks and they get VERY flavorful at that time.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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