"Good Night" The Roches

 From the album, Will You Be My Friend? by The Roches, 1994. One of the best children's records ever made.

"Once upon a time there was a very friendly princess who was captured by a big, grumpy, invisible wizard.
He locked her in the tippy top of his tower and late at night when she was very tired, getting ready to fall asleep on her bed of stones, she would look out the window, up into the sky, and twiddle her thumbs and sing a song that she just made up. She didn't know why. it was just about a feeling that she had. And it sounded something like this...

I love you from far away
like I love the moon
You are the brightest star in my cartoon
Someday I'll find you whoever you are
I know youpre out there (but where?)
You couldn't be far.

Now this princess got very very smart after years of thinking in the tower and it began to dawn on her that perhaps the invisible wizard wasn't even there! So, she approached the gigantic door that kept her locked into the tower and she OPENED it!
Then tiptoed carefully down the stairs to the bottom where, lo and behold! she walked into a clearing in the woods and she was free! And, you'll never believe it, but there was an entire village of forest animals, and people dancing and singing. They had been waiting for her, all these years! They sang together...

I love you from far away
like I love the moon
You are the brightest star in my cartoon
Someday I'll find you whoever you are
I know you're out there (but where?)
You couldn't be far

Well, that's the end of the story. I'm getting kind of tired. I think I'll go to sleep now. Goodnight!"

Daikon

Went hunting for daikon recipes, found new food blogs!
First of all, after seeing Spirited Away, the Radish Spirit is the what I see when I hear the word daikon. (thank you, Tumblr This is how I fangirl )

I have received two very large daikon in my winter CSA. They are long, white radishes that I have eaten in Japanese dishes.. But I wasn't sure how to eat so much daikon, so I looked up some recipes. I learned that it can be used like turnips or carrots when roasting a chicken, added to stir-fries or stews.. It can also be eaten raw, and is often grated. But I wanted to know how prepare it as a lightly pickled side dish, as I had eaten it in Japanese restaurants.

This recipe is one of many I found, from the wonderful blog called Cook Tells A Story, of Sonoko Sakai. I plan to try many more of her recipes!

Daikon and Carrot Salad Asazuke

For my salads, I use half of a big radish for 4 -6 servings.  Daikon by the way is full of vitamin C.   

RECIPE: 

1 lbs daikon (look for one that is unblemished and firm), peeled

1 large carrot, peeled

1 tbls salt 

1-2 Tbls sugar

2 tbls rice vinegar

1 tbls yuzu or lemon juice

Garnish:  1 tsp roasted white sesame seeds

Julienne the peeled daikon and carrots into 2 inch pieces. 

Rub the julienned vegetables with salt.  Massage the vegetables for a a minute or two until they become limp.  Drain the brine.  

Combine the sugar and vinegar, and mix well until dissolved.  Sprinkle the vinegar mixture and yuzu or lemon juice onto the vegetables, mix to combine, and chill.  Let the Namasu rest for 1 hour and up to overnight.  

Before serving, sprinkle with roasted sesame seeds.

Best eaten within 2-3 days. 

Here's a Chinese version I found on the site Serious Eats, from a member called CJ McD in the answers to "what to do with daikon?"

Overnight Chinese Daikon Radish Pickles
INGREDIENTS 
1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)
DIRECTIONS
In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

A more ambitious recipe, which will involve a trip to United Noodles to get some of the ingredients, is the traditional Chinese New Year dim sum,  luo bo gao, or daikon cake.

Thom Browne Women's Autumn 2013 collection

Michelle Obama wore a gorgeous Thom Browne ensemble at the Inauguration, although not quite so Queen of Hearts-meets-David Byrne's big suit!

Carnival in Zaragoza

I love this wonderful video Loren took with his iPhone of one of the groups in five-day celebration of Carnaval in Zaragoza. This group is in the Plaza del Pilar (that is the Basilica behind them):

In Aragón, in the five days leading up to Lent, there are celebrations of Carnaval. On the Thursday before Ash Wednesday (this year it was Feb 7), or "jueves lardero," there was a public distribution of sausages (longaniza). Saturday was for grown-ups, Sunday was for kids. There was music, partying, and a parade, sponsored by the city: "el reino de Don Carnal" before the arrival of "Doña Cuaresma." A costume contest for individuals and groups brought out lots of creativity; here's a photoset from Flickr.

La colmena

Sarah Burton for Alexander McQueen, Spring/Summer 2013

water lilies at the Denver Botanic Garden