The first 11 days of the challenge are over and I can’t believe how fast they went. It feels like I just started the 100day project a couple days ago. Crazy how fast time goes by.
This upcoming week I will be trying out some recipes that are out of my comfort zone and completely Whole30 compliant.
Tomorrow, I’ll be headed out in search of bones from grass fed animals to make a bone broth. I’m hoping I can find it somewhere in San Diego. If Cook Pigs is open tomorrow, that will be my first stop. There’s also a butcher called, Heart and Trotter that will 100% have the bones. I’ve never been there, so it might be fun to just stop by and check it out. Watch my Snapchat (ApronWarrior) to see where my journey takes me!
This weekend, I’ll also be making crispy gizzards that take ten hours to make. Chris is insanely excited for them. I’m not much of a fan, but I did want to push myself, so here I go. Fermented foods are also in store for the upcoming week. It should be pretty fun.
To the recipe!
Paprika Roasted Radishes
Rating overall: 3
I’m not sure what to really think about this recipe. When you think about radishes, you think of that crisp, spicy flavor. This lost all of that and tasted more like a potato. Mentally, it was a little hard to get over.
The flavor wasn’t bad per say, but it wasn’t anything amazing. The smell of the dish was great and I could imagine this would taste better with a few more vegetables mix in and hot sausage.
Will I be making this again? No, probably not. I wouldn’t mind using the spices for potatoes, or potatoes AND radishes, but again, not much to make me jump for joy here.
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