The Slug in my Kitchen.

Sometimes I wish I had no heart. Really, truly. If I could just muster up the courage to be cold and heartless then I would be able to kill this thing: 

It's a slug. A nasty vile creature that is way to close to snake like for me not to squirm.

It has been living in my garage for months. I discovered it, and freaked. Then, I had words with the dog and the cat about earning their keep. They ignored me. I shut the door on the garage and decided we would live in peace as long as it kept out of my sight.

I told my assistant Ashley about it. She told me I could kill it by dousing it in salt. I contemplated it, but decided I couldn't. It moves slow. I am torn between feeling bad for it, and jumping up and down screaming at the top of my lungs.

Then, this morning at 5 a.m. I noticed it in my KITCHEN. Stupid vile thing. I can't touch it, or get near it (this picture was taken from the other side of my house with a high zoom lens.).

Dog sniffed and walked away from it. All my brothers are either sleeping or have already left for work. What in the world am I going to do? Fiona gets up at 6 and she will either freak or laugh hysterically at me for freaking.

I called my mother. She's a farm girl. She's on her way to fix the problem.

Never a dull moment in my farm town life.

Daikon Cakes

So I made these for a friend of mine and she asked “What kind of meat is in these?” I told her there was none and she says “SHUT UP, NO WAY.” Um, yes way. Supposedly a radish hater, she sends me a text a few days later saying “All I need in my life is some radish cakes.”
So all radish haters unite because you are about to turn a corner in your world of food love.

• 2 Daikons
• 1 Egg
• 1/2 cup Breadcrumbs
• Seasoning (salt, pepper, garlic…and chili powder if you have it)
• Butter for frying

1. Shred daikons and squeeze out excess liquid.
2. Beat egg and mix with shredded daikon.
3. Add breadcrumbs and stir together.
4. Use a heavy hand with seasonings.
5. Make into patties and fry in a pan coated with butter. (Everything is better in butter).

I melt cheese on the top of them but that’s just how I roll. Michelle Murillo (credit for the picture belongs to her) says you must 1. Grow chives in your front yard. 2. Fry them in hot oil. 3. Pat them dry. 4. Chop them up and add to sour cream to make a wickedly wonderful condiment. Or…you could be lazy like me and serve them with whatever condiment needs to be finished up and out of the refrigerator. 

Cheers and Happy Eats!

Lucinda