It's good to have foresight and be a front-runner.
Just a week and a half-ago I blogged about the simple pleasure of fresh garden radishes finding their way to the simple pleasure of a radish sandwich.
Seems the culinary writers over at the New York Times have finally gotten around to suggesting the same.
As a subscriber I read The Times every day and receive their Cooking email as well. Do you suppose Sam Sifton reads this blog? If he doesn't - he should. The staff here at The Platz whip-up some nifty meals featured on a regular basis.
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