Yesterday was all about unpacking, and shooting, and cleaning, and yoga’ing, and cooking, and realizing…..I need a schedule! I am too strong on the ADD side to not have one. I bounce around from one thing to the next and never really finish anything.
So, it’s down to business. Like, for reals! It’s time to be the boss here, and thanks to a little inspiration from Being Boss podcast, I’m ready.
Yesterday I worked on stock images as well as making some refrigerator pickled daikon and carrots. I love having these in the fridge for quick and easy vermicelli salads or not so quick Banh Mi. Currently I am searching for a good Vietnamese store in Scottsdale to buy bread. Anyone?
Today images have been uploaded for approval, and I am sitting down and making friends with my google calendar. Time to get it together and organize my life!
Pickled Daikon and Carrots
1 daikon julienned
3 or 4 carrots julienned
Fill jar 2/3 way with rice or white vinegar
Fill rest with water
2 TBSP of salt
1 TBSP sugar
Put on lid, and shake, then set in fridge for a couple of days.
Loosely based on this recipe so if you want something more accurate to actual pickling use this one. 😉 I like my pickles sour.