Bacon, eggs, popovers, frittata, bagels & lox: these are all little delights that Nathan and I enjoy for breakfast on the weekend. We’ll make coffee in the French press, listen to Miles Davis, try to finish the crossword. It’s one of our most treasured rituals, and until baby makes three (nothing to read into, folks … just hatching food in the kitchen for now!) nothing can interrupt it—unless we call it “brunch.” Suddenly, Nathan has an uncontrolable urge to make Bloody Marys, and not just any Bloody Marys. The man has the drink down to a science, and it’s so perfected that I’ve been forbidden to give away the recipe … well, at least in this post.
What I can give you is his recipe for Marinated Radishes, which he uses as a garnish. Dressed in impish pink and white, they dive to the bottom of the glass, bobbing like pearls in a peppery tomato pool until plucked from their bath for a final crunch.
