vietnamese pickled carrots + daikon

vietnamese pickled carrots + daikon

if you know me at all
you know that i can’t make coffee
to save my life
or dw’s
i laugh when i think i
used to argue,
vehemently,
with nuria about my coffee making skills
to be fair, she’s a coffee
aficionado
i think she’s been drinking the
stuff since being weened
off the boob

anyway,
i’m not a fussy person
i don’t require a fancy contraption
to brew my cup
nor do i need the best
java
i’ve tried measuring the
amount of grounds to water,
it’s usually too strong,
still
and um. honestly
i’ve been going with the
is the coffee looking super
dark & sludgy?
method

all this to tell you:
i’m capable of putting
crap in my body,
that i can consume
sub-par tasting stuff
like a champ
and that not everything i make
comes out golden
or perfect

when i started this space i
promised myself that i would show
the good stuff
the bad stuff
and the ok stuff
today it’s the ok stuff
pickled carrots & daikon
is yet another condiment
that’s added to banh mi
to vermicelli noodle bowls
to summer rolls
i made this for a catering
thing i did last month,
my first!,
i used it to accent
banh mi bruschetta

it came out ok
not the best
certainly, not the worst
just not right
which is ok
consumable
edible
thank goodness i only
have 3 more jars of the stuff left

again, i adapted this recipe.

yields: 8 8oz jars, serving is about 1/4 of a jar – calories: 53 | total fat: 0.2g | sodium: 484.7mg | total carbs: 12.5g | dietary fiber: 3.3g | sugars: 6.7 | protein: 1.1g

vietnamese pickled carrots + daikon

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