Thanksgiving...minus the turkey.

Well, at least 4 ounces of turkey is safe this year. This will officially be my second Thanksgiving as a pesca/vegetarian. Last year I was definately eating more seafood than I have been this year. This year I'm going to attempt to keep my Thanksgiving seafood intake to a minimum. I'm sure that at this juncture, you are all wondering, "who eats seafood for Thanksgiving?!?!?". Well...my family. We're known to do really untraditional holidays. This year we're doing seafood gumbo, crawfish pasta, oyster dressing, stuffed artichokes, stuffed mirlitons...and then whatever veggies and desserts they plan on feeding me. There will bve about 30 people at my parent's house for Thanksgiving this year, so there will be plenty of food!I'm thinking about bringing pumpkin bread and green beans. I found some really tasty looking recipes in Bon Appetit that I'll go ahead and share with you guys.

Spiced Pumpkin Bread

(Makes 2 loaves)

3 cups sugar (I plan on using 2 cups of raw sugar)

1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour (I'll use wheat flour)
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.


Green Beans with Pecans
2 pounds green beans, trimmed, halved crosswise

5 tablespoons butter
3/4 cup chopped pecans
4 teaspoons minced lemon peel (yellow part only)
1/3 cup finely chopped fresh Italian parsley
Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)

Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.


And in case you're wondering...no Tofurkey for me. I don't get into faux meats, but there are plenty of great meatless recipes out there if you are interested in doing a meatless or nearly meatless Thanksgiving. Check out Epicurious.com for some good meatless options. There are tons of tasty looking casseroles, vegetarian shepherds pie, salads, potatoes...mmmmm....is it Thursday yet?

Coughing my way out

*Hack Hack Hack...hack hack hack*
The good news is, I'm not sick anymore. Some down time with a side of hot tea fixed that. The bad news is that I'm still carrying around this annoying cough. Aside from the fact that I'm sick of coughing, I'm sick of hearing people ask me if I'm sick. NO! I do not have the swine flu! Ahhhh....no piggies here! So there, people can stop looking at me with fear in their eyes that I'm going to contaminate them. Like a good girl I've been taking my astragalus and eating properly. Lots of fruits and veggies and lots of hot liquids.

Aren't they cute?

On another note, I'll be out of town for a few days. I've been a really irresponsible blogger lately, so I'm topping it off with leaving alltogether. The boyfriend is standing in a wedding in Houston. Attention Houston readers: Any good places to eat in Houston? Ya'll know this is really all I'm worried about. I know they have good shopping in Houston...but ehhh...I'd rather eat something awesome.
If you haven't read Omnivore's Dilemma by Michael Pollen- do it this weekend. Those cute little piggies made me think of Joel Salatin's farm (If you've read the book, you know what I'm talking about).

Anyhow, got to go. The bags apparently aren't packing themselves (stupid bags). A special thank you to my bff Lacey in Love for guest posting for me while I was away. Hope you guys learned something! ;)
In good health,
Lauren

How healthy is your health food?

Hey Y'all! It's Lacey from Lacey in Love!
I'm Lauren's best friend from way way back. Like, we've been friends longer than... well, longer than we've ever done anything really.
Here's a purdy little visual for ya'!
Don't know why I'm always on the right and she's always on the left... must be our good sides? So vein! haha :)

While Lauren is recovering from her first case of the Flu in FOREVER
(I tell her I catch it twice a year... once for her and once for me. I take my friendships seriously, people.), I'm popping in to show her blog a little love and entertain you fine people for the day!

Now, I've got to tell you something...
I'm not a foodie.
I know nothing about being a vegetarian.
My best recipes are for pasta & cookies.
I don't take vitamins nearly as often as I should.
& if you ask me for a natural cure...
I'll tell you that taking Ibuprofen feels REALLY natural to me.

Yet, still...
I stand by my foodie bff & when she calls,
I'm in the kitchen like Dinah ready to blow my horn
(or type on my computer, if you will).
So step in I will & tell you what I DO know.

I know that some foods claim to be all high and mighty healthy, when really... they're hiding their dirty fatty fat fat secret! Here are few of the suspects!

Foods that claim to be healthy... but sometimes hide under a cloak of calories & fat:
Sushi Rolls
It kills me to say this, because ::sighs:: sushi is my fav., but it has to be said.
If it's tempura-d or comes with a special sauce of sorts,well heck, it's probably delicious... and packed with calories. Stick to the basics... snow crab, diced shrimp, tuna & salmon with veggies. & if they offer brown rice, that's probably the way to go as well.

Energy Bars
These are packed full of protein and fiber, which make us feel full a little longer. However, many of them are also packed with calories. That's fine and dandy if you're using it as a meal replacement(but really...why?), but if it's just a snack... you may as well grab a snickers bar and enjoy every last bit of those 300 calories!

Salad
Ahh, another favorite of mine. Salads are synonymous with dieting and health... but most of the salads you find on restaurant menus nowadays are less healthy than many other options on the menu. Look out for heavy dressings, cheeses, nuts & croutons... they take you into "May as well have had a big ol' honkin' burger" territory.

Granola
Granola seems totally tree hugger healthy, but it's usually loaded with fat, sugar & calories.
(I'm totally bursting your bubble right now, huh? Sorry.)
Look for portion sizes on the box. It's usually a super skimpy amount, say.. enough to top your fruit or yogurt. Which brings me to...

Yogurt
I can't say too much bad about yogurt. It's a quick yummy way to get your calcium(especially for the non-milk drinkers like myself), just steer clear of the whole milk varieties, as they tend to be high in saturated fat. There are plenty of low-fat versions that are delish.

& THAT'S what I do know, folks!

Thanks so much for sticking with me over here at The Daily Dose today!
Drop by and visit me, won't you?
You're welcome anytime...
my door's always open ;)

Go ahead...add me to the statistics.

Well guys, it's looks as though I'm out with the flu. I should mention that this is the first time I've ever had the flu. But, the stories are true- this is not fun. I think I've been handling it pretty well though. It came on hard and fast yesterday while I was at work and a little R&R has me feeling a little better already.
Fever. The last time I had a fever I was 14 and I had Mono. I had completely forgotten how terrible a fever makes you feel. The aches and pains are terribly uncomfortable. But, I let it run it's course throughout the night and drank some good hot tea to keep it at bay.
 Here are some of the herbs you want to look for:
Catnip, licorice, thyme, elderberry, echinacea,ginger, feverfew, fenugreek, hyssop, and pokeroot.

I didn't have any of these specific herbs laying around the house, but low and behold my Tension Tamer tea by Celestial Seasonings just so happened to have alot of these herbs.

Soup, tea, rest and relaxation. Hopefully I'll be back sooner than later!

By the way, this picture is awesome.

Currently reading...

Always looking for suggestions. I'm mostly reading educational stuff right now, but Jitterbug Perfume is my novel right now.
 I just received my first subscription to Mother Earth News. So far, I'm loving it. There are alot of really good articles in there that I will definately hang on to for reference when I finally get to grow my own veggie gardens.
 Nature's Weeds, Native Medicine is my first of many future purchases of books and reference materials regarding herbs and eclectic medicine. After going on a few herb walks, I'm becoming more interested in making tinctures and salves with the good stuff growing all around us (and it's free!).
The Omnivore's Dilemma is the first Michael Pollen book I've ever read. It definately will not be last. I've been tearing through this book! It contains more information than anyone could ever ask for about where your food comes from and what exactly is involved in the different food industries. When I'm finished reading it, I'll be sure to write a review.

I'm open for more suggestions. Read anything good lately?

My Veggie(s) of the Month: Carrots and Parsnips

In honor of fall (officially daylight savings time!), I've picked two very fallish vegetables to highlight for this month. Carrots and Parsnips are both members of the Umbelliferae family which also includes parsley, fennel and dill. I decided to go ahead and highlight both of these at the same time since they belong to the same family and can be prepared together.

Carrots

The carrot has long been known as an amazing source of vitamin A. I can remember being told as a kid that carrots are good for your eyes. They do in fact contain the highest amount of vitamin A carotenes of all common vegetables. Two carrots provide four times the reccommended daily allowance (RDA) of vitamin A. They are also a good source of vitamin K, biotin, fiber, vitamins C, B6, potassium and thiamine. Consuming plenty of carotene is a great cancer preventative routine. Carrots are a good place to start. Like tomatoes, carrots release the highest amount of carotenes when cooked. I highly reccommend purchasing whole carrots. Baby carrots or pre-cut carrots (like most fruits and vegetables) are more expensive and te ndto be treated with chemicals to keep them fresh. How to fit more carrots in your diet:

-My favorite fresh juice is a mixture of freshly juiced carrots and oranges. Always a good choice.

-Squash soup with roasted carrot

-Add to salads and spaghetti's.

-Carrot cake (good excuse, right?)

-steamed with squash and zucchini

Parsnips

So far, this year, I haven't been able to find any parsnips in the stores or at the produce stand. They tend to be a little better when there are cooler temperatures anyway, so I will probably have to wait awhile. Until then, I figured it would be fun to dig up some recipes.

Parsnips are quite the historical food. It has travelled from the Mediterranean during the time of the Romans to sixteenth century Europe, and then brought over to the U.S. where it was cultivated by the Native Americans...and all of this rightfully so. Parsnips are a great winter vegetable. Not only can they withstand the cold, but they actually taste better after a good freeze (which is why they are not a popular southern vegetable). Parsnips are a great source of fiber, Vitamins C, E,B6, potassium, and many trace minerals. Potatoes and parsnips provide similar health benefits and can be cooked in similar ways.

Ideas for cooking parsnips:

-Puree boiled parsnips, mix in peas and scallions along with olive oil, and plain yogurt, top with bread crumbs and bake for 10-15 minutes at 325 degrees

-Roast with other root vegetables

-Add to soups or stews

or try this recipe I found on Vegetariantimes.com. It's alot like a traditional scalloped potato dish, but more nutrient dense. I'm sure you could substitute veggies in this recipe, and use whatever you have on hand. This recipe packs 11 grams of protein!

1 medium onion, cut into thin round slices and separated into rings

2 cups milk

2 cups shredded cheddar cheese or cheddar-style soy cheese

1 Granny Smith or Golden Delicious apple, peeled, cored, quartered and cut into thin slices

1/2 lb. parsnips (about 3 medium), peeled and thinly sliced

Salt and freshly ground black pepper to taste

2 Tbs. all-purpose wheat flour

1/2 lb. carrots (about 6 medium), peeled and thinly sliced

1 lb. turnips (about 4 medium) or rutabagas, peeled, thinly sliced

Preheat oven to 400°F. Coat 13- by 9- by 2-inch baking dish with vegetable oil spray. Layer parsnips over bottom of dish. Sprinkle with salt, pepper and and 1 tablespoon flour. Layer carrots over parsnips. Sprinkle with salt, pepper and remaining tablespoon flour. Layer turnips over carrots, then cover with apples and onion rings. Sprinkle with salt. Pour milk over vegetables.

Cover with aluminum foil, sealing edges well. Bake until vegetables are tender and completely cooked, about 1 hour. Remove from oven, uncover and sprinkle with cheese. Return to oven and bake until top is browned, about 30 minutes. Let sit 5 to 10 minutes before serving.

Sounds pretty good to me! I'm off to go whip up some dinner. All of this posting about good looking food is making me quite hungry.

In good health,

Lauren

Meatless Monday: After a weekend in nature

It's been a few weeks since we've done a Meatless Monday, but I've come across a new recipe I wanted to share. We're also sneaking up on a Veggie of the Month post for November, so stay tuned for that too. As many of you know, my giveaway is still kickin. If you haven't checked it out yet, be sure to do so before Wednesday (that is, of course, if you like free stuff) The following is what I'll probably eat tommorrow. I made a big dinner tonight, so it will be the lunch I pack for work tommorrow.

Breakfast
Kashi Cinnamon Harvest cereal (6 grams of protein and 5 grams of fiber!)
Satsumas (they're in season here and they're really good this year)

Snack
Raw Almonds
dark chocolate

Lunch
Rosemary smashed red potatoes
Fresh steamed cabbage
Green beans, orange bellpepper and great northern beans over couscous

Dinner
This weekend I tried these amazing little meatball look-alikes at an herb class I attended. They were so good I asked for the recipe. I was surprised to find out what is inside. I believe this is a persian dish, but I've found many different variations.

Kofta (or Kaufta).

2 cups of cabbage- chopped

2 cups of carrots- chopped

2 cups of potatoes- chopped & mostly peeled

1 1/2 cups of garbanzo bean flour or wheat flour (I'll probably use wheat flour since garbanzo will surely be hard to find)

garlic powder

cumin

other seasonings of choice (I'm going to try basil and parsley)

Olive oil

Use a food processor or blender to grate the cabbage, carrots and potatoes. Mix the wheat flour in with the puree and roll into meatball sized balls. Do not add any water or oil. The wheat flour strictly acts as a binding agent. Heat the oil in a fry pan, and fry the kofta balls for about 10 minutes or until a rich golden brown. Place the kofta balls in a rich tomato sauce and top with parmesan. Can be served with rice or pasta.

Believe me, these were surprisingly delicious!


Voila, plenty of nutrition for a vegetarian Monday. You may have noticed that I am including cabbage twice in one day. I'm kind of on a cabbage kick right now. I've been mixing it into my salads lately too.
Protein for this day comes from the milk in the cereal, the almonds, the great northern white beans, the couscous, the parmesan in my potatoes, and miscellaneous other places. Not too shabby for a meatless day :)
Also you may have noticed that I had a weekend in nature. I spent all day Saturday at an herb walk in Mississippi. I learned a few more native plants with medicinal uses and I now have a black walnut tincture brewing in my cabinet. I'm pretty sure I'll be pulling my car over on my way home from work this week to pick some weeds and harvest some goodies (now that I can recognize a few more).It's nice weekends like this that really get me ready for another work week. I also tend to eat a little better after weekends this good.  I'm off to bottle up the homemade veggie broth on my stove and sip some sassafras tea.
 In good health,
Lauren

Giveaway: In celebration of my 40th post

The Giveaway is officially over. I used Random.org to draw a number which was randomly assigned and I pulled 52 which belongs to a new follower.  Congratulations to a Mrs. Pippi Rose! You are now the proud new owner of all this cool stuff. Thanks to everyone who participated. I'm thinking we'll have to do this more often :)

Why am I a vegetarian?

I sometimes hate being a vegetarian. It's not because sometimes I crave a Port of Call cheese burger so bad I can taste it ( I can get over that by simply thinking about what exactly a hamburger is, and how bad it is for me and the cow). It's the arguments I deal with pretty regularly. I sometimes want to lie like this:
Some guy: "I heard you don't eat meat!?"
Me: ummm YES!, I do, every day 4 times a day at least!

But not really. The conversations typically go something like the one I had this weekend with this guy who used to work at a restaurant in Texas that claims to serve 0 vegetables.My question was:

"So, do they serve pasta? Because pasta comes from wheat, not animal. Or what about bread? What about rice? They really are allll vegetables when you break them down." Well let me say, this guy hated that I said that, and got pretty fired up. His response was:
"Well, uhhh...well what about BAKED BEANS?!!!!"
Good one dude, good one. Yes, readers, it's true. Baked beans are an animal, duhhh. My response was that no beans are made from animals, regardless of how similar their poop might look to beans. Baked beans are typically mixed with bacon, but not always.
Anyhow, this type of conversation happens to me all the time! I'm working on coming up with a very secure argument, but part of my problem is that I have multiple reasons why I'm a vegetarian.

Reason #1:
I was the girl who cried when a tree was being cut down in the neighborhood. I rallied around my parents and my poor neighboors trying to start a petition against cutting down this poor poor tree. It wanted to live. It was there for a reason! Why kill it? It's not hurting anyone, and it's quite small so it's not causing any problems.
I was the girl who went crabbing with my ex-boyfriend one time and insisted that all the crabs were thrown back asap or I was going to cry. I tried to talk myself out of it by looking at their angry claws (those are some scary pinchers), but it only made me feel worse. If I were them, I'd do the same thing! After 2 hours of catching them I couldn't stand to watch them struggle to live. Who was I to take their life?
As many times as I had sat down to a crawfish boil, I could never watch the live crawfish being thrown into the boiling pot. They say the hissing noise is just some sort of air release. I always thought it was them crying.
I could never actually kill something, so why do I deserve to eat it? For the hunters: you kill it, you eat it... I understand that. I, personally, could never hunt. For 22 years I put off the dirty work to some farm in some other state far away. I never had to see it happen, or even think about it. It helps that steaks aren't in the shape of cows, and chicken usually looks nothing like the animal.

Reason #2
Health benefits. A few years ago, when I really started looking into nutrition, I began seeing a common agreement in much of the research. I have never come across a nutrition book that says, "eating lots and lots of meat is good for you. Pork especially! And hey, bring on the steak!". Nope, pretty much all the books I have read have agreed that eating little or no meat can greatly increase your health. Blood pressure, obesity, cancer, digestion, etc. This has proved true for me. I have felt much better in the last 1 1/2 years that I've been a vegetarian. My boyfriends argument for vegetarianism stems from the health improvements he experienced since I've been feeding him.
Ultimately, there are alot of other reasons I choose not to eat meat. Some days, I have to mentally remind myself of those reasons, since meat can look and smell really good sometimes! However, I have decided that I don't want to kill anything just to satisfy my tastebuds. To add to that, cattle is responsible for 80% of the rainforest deforestation. Read more about that here.
 I also highly reccomend (if you're interested in this type of thing, of course), that you read Michael Pollen's book, "The Omnivore's Dillemma". In just a few chapters this author adequately explains the effects of our consumption choices on the rest of the world.

Anyhow, I figured I would go ahead and answer the question of why I am a vegetarian. I'm sure this won't be last time I stand on this soapbox.
In good health,
Lauren

Pleurisy and Pizza

What's painful, time consuming, annoying, and down-right befuddling? Pleurisy and burnt pizza. Otherwise, the two have nothing in common.
Problem 1) I fed my poor boyfriend collard greens, sweet potatoes and beans on Wednesday night. About 30 minutes later he looked like he was about to die. I apologized for giving him gas- that was the best I could do. Hours later when he was still in pain I gave him some tea and a heating pad. The next morning he woke up at 4:50 a.m. in excruciating pain. Not gas. Pleurisy. The Mayo Clinic's definition:
Pleurisy occurs when the double membrane (pleura) that lines your chest cavity and surrounds each of your lungs becomes inflamed. Also called pleuritis, pleurisy typically causes sharp pain, almost always when you take a breath. Pleurisy occurs as a complication of a wide variety of underlying conditions. Relieving pleurisy involves treating the underlying condition, if it's known, and taking pain relievers.
Whatever the case, he's in excruciating pain and I'm monitoring him for fever and any other symptoms that will drive us to the emergency room. Of course, I wanted to take immediate herbal action. I found an herb appropriately named Pleurisy Root, or butterfly weed. I'm not really familiar with it, so I decided to avoid it for now. I am giving him Evening Primrose Oil, which acts as an anti-inflammatory. It's one of my favorite herbs, so I'm sure you'll be hearing more about it later.

Problem 2) Last night I pulled out a big wheat pizza dough and dressed it with love and care. Tomato paste, lots of garlic, basil, sun dried tomatoes, red bell peppers, eggplant- the works. I put it in the oven at 425 degrees and then...forgot about it. I was so tired and distracted, I completely forgot I had even put it in there! The margarita probably didn't help either. I realized it had forgotten it when K was walking around the house sniffing like a dog on a trail. Needless to say, it was blackened pizza.

The good news is that I made a really delicious green pizza earlier in the week. I had bought a pre-made wheat crust (sooner or later I'll learn how to make my own dough, so don't give me grief quite yet), and topped it with sauteed broccoli, zucchini, spinach, garlic and onions. I added a little goat cheese and mozzarella. Since I didn't burn this one, it came out amazing! I can't wait to make another one! I didn't take a picture because I ate it too quickly, but this is kind of what it looked like...maybe better.

Just another story of what not to do. Explosions, burnt food, habanero burns... what's next?
I guess highly advanced, modern contraptions like kitchen timers might not be a bad idea after all.


Lauren

Squashed all over the wall, and in my bowl.

Last night I made a really delicious soup out of my veggie of the month. I roasted a butternut squash and a really big carrot on 400 degrees for eh...about 35 minutes. I seasoned them with garlic, olive oil, sea salt, pepper, curry powder, cumin and a drizzle of honey. I let them roast until they smelled absolutely divine. Meanwhile, I simmered half of an onion with butter and added a little wheat flour to make a pale little roux. I slowly poured in a can of vegetable stock and let it simmer for a while. Once the veggies were done roasting, I threw them in the pot and added another can of vegetable stock and  a handful of freshly chopped cilantro.I turned off the heat and poured my soup into my blender. Ever since I made Tomato Basil soup a few weeks ago, my boyfriend has been requesting "drinkable soup". Well, here's what happens when you try to make drinkable soup when the soup is hot and steamy.

I couldn't hold down the lid- and when I did, I burnt my finger. K was on the porch reading and I started jumping around the house and screaming for help. He walked in the door and I was staring at the disaster I had just made. "Will you help me?", I said with the poutiest, saddest voice ever. Ultimately, after I was able to blend it (very slowly, holding down the lid, and taking intermittent breaks) I poured the soup back into the pot and swirled in just a tiny bit of milk, a dash of cinnamon, and a pinch of brown sugar. It was pretty delicious....and my walls are no longer that nasty color of orange.
Aren't you guys glad you can learn from my disasters? You're welcome :)
Anyways, it looks like I didn't win the apron, so I'm just going to have to suck it up and buy one. I think I deserve one, right?

In good health,
Lauren

I need an apron.

I got a new fancy cookbook- which made me think about how cool it would be to wield a cookbook while wearing a fancy apron at the same time!  On top of that- I found these AMAZING aprons from an etsy gal who is donating proceeds to the Leukemia and Lymphoma Society. http://boojiboo.wordpress.com/2009/09/29/you-know-whats-kind-of-awesome/

Isn't it adorable? They used to have this same one in black and yellow, but it looks like they sold out of it! Go check out their site to enter for a chance to win one of your choice. They will pick a winner tommorrow.

I'm pretty much in love with my new, 1955 vintage, cookbook. Isn't it handsome? I kind of expected it to show up in bad condition with a funky old book musk (considering I paid 17 cents for it- and then paid 3 dollars in shipping), and I also expected it to be full of rice dishes, plenty of stews, and some rather unpleasant recipes calling for chicken feet. How wrong was I? While there are some that call for chicken livers, this bad-boy is surprisingly chock full of some really delicious sounding- and very worldy- vegetarian recipes! I'm just warning ya'll now- you will be seeing alot of these recipes on this blog soon!

Here's a taste of more to come:

Tempura (Japanese)

Menu:

• 
  
  Salad: Water cress with sliced raw mushroom caps marinated in French dressing (2 parts olive oil, 1 part lemon juice, salt and pepper)
  
• 
  
  Lemon Sherbet with black bing cherries on top
  
• 
  
  Tea
  
  You will need:
  

 Sweet potatoes, peeled and cut in diagnonal slices 1/2 inch thick

Season vegetables cut decoratively

Batter:

Whole egg, slightly beaten

Flour

pinch baking powder

salt and pepper

Sauce:

soy sauce

Grated white radish( a nice sharp accent when obtainable)

vegetable oil for deep frying

After the vegetables have been prepared, make a batter by mixing the egg with a little flour, baking powder, salt and pepper and enough water to make it about as thing as pancake batter or heavy cream. Dip the vegetables into the batter and fry a few at a time in the oil, which has been heated to about 350 degrees. Cook until brown. Serve with little bowls of soy sauce mixed with grated white radish

Yummmmm. Thank you Marian Tracy!