Fritters

These were fine but nothing to write home about. I am glad to have tried them but wouldn't make again. At least my frying skills are improving- I really felt like a failed Southerner and a limited cook to feel such fear of frying, but I'm over it.Back to these fritters.

Here's what bothers me, about this recipe specifically and about many fried things in general: you don't taste much more than fry. I got no sense of radish, no goat cheese, no scallions, no mint. I mostly tasted fried curry and raita. Curry is yum yum but fried curry just isn't necessary. I'd like to taste those good old radishes I grated and squeezed. I'd love to taste that fresh goat cheese and those pretty herbs. Yoo hoo... No answer.

The raita was nice but nothing special. It was a whole lot of beautiful fresh ingredients, and again, I didn't taste much beyond cold yogurt. Blimey folks, I give this a C.

The roasted veggies were nice and are always your friend vitamin- and digestive-wise. Have you ever eaten sweet potatoes with a chutney or with black bean salsa? It's good, peeps.

Going for the Radish Fritters with Radish and Cucumber Raita for dinner

T will eat radishes, but he doesn't love them, so I'm going to try this recipe out while he's away. I think it sounds divine: radishes, goat cheese, curry powder, raita?? Yummy. Off to mise en place for it... Meanwhile, go Libyan rebels! Where is that pesky Moammar?

Lowbrow snack

In case you think that I'm always willing to make and eat the best possible foods, please let me disabuse you of that notion. While I hate to waste a mealtime on cruddy, tasteless or just plain crappy food, I do like some easy, cheap concoctions that my mother has been known to call kaka (is that a southernism or are y'all familiar with that word?).This afternoon for example, I made "batter yogurt" which simply requires one to blend a couple tablespoons of wheat bran into a container of fat-free fruit-flavored yogurt; my preference for the latter is Whole Foods organic cherry. I call it batter yogurt because when you stir the bran in, the whole thing takes on the consistency of a thick whole-grain batter. I love pretty much any kind of dough so I groove on this!