I breathe in and I remind myself, you are here- exactly where you are meant to be. I breathe out and I remind myself, you are ok, you will always be ok. I’m practicing being present: fully, wholly, exactly where I am. And in doing so, the simplest things- colorful radishes cooked in the best quality butter I can get my hands on with thyme picked from my neighbor’s garden and chunky flakes of Maldon salt- remind me that I’m in heaven. We’ve already arrived my friends, we just have to open our eyes, our hearts and enjoy it. Life is full of beauty, full of wonder, and around every corner is the opportunity for happiness and love. It’s yours for the taking. Slow down my beautiful radishes, slow down. xx- Sarah
- 3 medium watermelon radishes
- 2 medium black radishes
- a few sprigs of thyme (more to garnish, more to your preference)
- 2 tablespoons of grass fed organic butter
- a few hearty pinches of Himalayan Sea Salt (to taste)
- Maldon salt to garnish
- (Serving dish via Vietri)
- Thoroughly wash and clean radishes. Cut into halves, then quarters- and trim so that they are evenly sized.
- Warm butter in a cast iron skillet or saute pan over medium/low heat. Add radishes, the leaves from a few hearty sprigs of time, and a few good pinches of Himalayan salt to the butter and toss.
- Cook, stirring frequently, until radishes are soft (I prefer mine with a hint of crispness still, so it's good to taste test as you cook to determine how you prefer them)
- Serve with sprinkles of Maldon salt and thyme garnish. Enjoy!