I’ve talked about my admiration for Molly Wizenberg’s writing before and yesterday’s food choices were much inspired by her blog “The Orangette” and her recent book. On Sunday evening, I baked chocolate chip-banana bread and I think it was one of the top 3 banana breads that I’ve ever eaten (tooting my own horn, just a bit!) The recipe is based on Molly’s ginger-chocolate chip banana bread, but I made a few modifications. I omitted the crystallized ginger, used whole wheat flour instead of white flour, and used non-fat greek yogurt instead of regular yogurt. The results were divine – the bread was extremely moist, just sweet enough, and the addition of whole wheat flour makes it (almost) healthy. I ate this bread (covered in chunky peanut butter) for breakfast, lunch, and dessert yesterday. So good!
My dinner was another Orangette-inspired meal. According to Molly, the French often eat radishes with butter, salt, and baguette. I was a little skeptical of this (radishes? butter? for a meal?!!), but the Farmer’s Market had some great looking radishes this weekend so I decided to give it a try. The result: Delicious! I mean…any combination of butter and baguette has to be at least a little yummy. I sliced the radishes, spread hunks of bread with butter, sprinkled on some sea salt, and made little sandwiches. The radish variety that I bought was called “French Breakfast”  and they were lovely, long, and rosy pink.  The creamy butter and salt really complemented the peppery bite of the radish. If you’ve never been a fan of radishes, this technique may change your mind. Buy some fresh butter, a crusty baguette, some lovely radishes, and pretend you’re French for the day 
