Skillet Seared Radishes

Minimalism is appealing to me these days. 

I just don't want to complicate things. Less is more. 

Keep it simple stupid. Save the drama for your mama. No need to reinvent the wheel here kid. You get the point.

I've discovered that sometimes just allowing a radish to be itself is the best move you can make. Highlighting the essence of what makes a radish a radish, and enjoying its unique character without attempting to manipulate it or fit it in with other characters, is quietly rewarding.  This realization extends beyond the Brassicaceae family; I might even suggest that I'm learning how to be a better human by being a better appreciator of radishes.

To understand a radish you have to listen, you have to be gentle and you have to be quiet. People need to be treated like that to be appreciated too. And its amazing what you can learn when you remain open and uncritical. I forget that sometimes.

When you listen, a small red radish bellows a heated song; it wafts a lurid peppery spice through your nostrils and smacks a crisp kiss on your lips. It is what it is. And that is enough.

To appreciate your radishes try this:

Heat oil and a little butter in a cast iron skillet until its smoking hot.  Add generous amounts of sea salt and lay the halved radish pieces white side down in the pan (be careful not to over crowd). 

Sear until golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown about 3 more minutes. The radishes should be crisp-tender. Finish with malden salt.