Sassy Radish

Work’s very busy this week – I’m covering for two and so I am a bit late in redirecting you to my weekly guest post on Accidental Hedonist entitled “My Indian Summer”. There, I wax poetic about my endless love of Indian food and four days (four!!!) of uninterrupted Indian food gluttony, which I almost stretched into five.

While we’re on the topic of Indian food, I finally acquire the elusive black salt and something called asafoetida which is one of the key components to making Indian pickle – like lime or mango for instance. I have to say, it does smell a bit funky* (and my Indian friends and their parents concur), but I am willing to quadruple wrap this little jar of spice in order to finally sometime (when the heat dies down) make my own lime pickle – something I’ve been meaning to do for awhile now. The common names for the spice, however, makes it difficult to market.

*As quoted from Wikipedia:
Its pungent odor has resulted in its being called by many unpleasant names; thus in French it is known (among other names) as Merde du Diable (Devil’s Shit)…