Daikon radish as described by my quietly kind (and British) brother-in-law:
“It’s a mixture between potato and radish, it’s lovely” (or oh-some, I can’t remember, he’s sort of Canadian-ized now).
My response, before he had even finished the sentence:
Hi! You may (or may not) have noticed we disappeared for a few weeks. My excuse is boring and kind of gross but it feels great to be back, I’ve missed you all.
Remember the Game of Thrones Season Finale? It seems like it was a long time ago now. We recorded it because we had people for dinner and then stayed up to watch it after they left. It was past our bedtime (any time after 9pm, these days) so between the two of us falling asleep and rewinding it to re-watch parts, it took us about three hours to watch.
Do you ever feel like a glass or bottle of water has followed you around all day without ever actually being consumed? You know you should be drinking more water but for some reason actually drinking it never happens? This is really common, and eventually your body stops giving you strong thirst signals (unless you’re already quite dehydrated). The more you drink, the more water your body will ask for.
This applies to everyone (I personally can get very lazy in the water department), but if you’re going through cancer treatment, with all of its side effects, it can be extra challenging to stay hydrated.
This recipe is based on a legendary dish from one of my favourite places in Vancouver.
Vikram Vij and his wife, Chef Meeru Dhalwala, have a sidekick restaurant to their hugely popular Indian meets the Pacific Northwest restaurant ‘Vij’s’ (a giant lineup away from an exotic and comforting good time). It’s called ‘Rangoli’.
Every Sunday night, Vikram and Meeru used to come into a French restaurant where I used to work, and request a vegetarian menu. It just happened to be that Sundays were the nights that only the women in the kitchen were working (we used to joke that it was Lileth Fair night). We loved the challenge of putting together something special for them with the ingredients that we had each week, and it became something we looked forward to.
