As I am writing this, it is Veteran’s Day. I am so proud of our son, Paul who lives in MO with his family and served 23 years in the Army and was deployed several times. He served in Korea, Panama, Haiti, Egypt and Afghanistan and is a Purple Heart Recipient. I am extremely proud also of my nephews, a niece, brother-in-law and uncles who have so unselfishly served our country for us. I am sorry if I forget to name anyone. My two uncles Carl & Eddie Menholt served in WW II and both were injured, but came home to us. An active member today is Kelli Eidem who recently returned home from Afghanistan. Retired members who gave so unselfishly for our country are brother-in-law Conrad Krabbbenhoft, his sons; Tom & Troy. Other nephews are Wayne Oien, who now lives in WI and nephew Perry Eidem, his daughter is Kelli. THANK YOU to all who have served! A big thank you to the spouses and families of our Veterans.

Today’s recipe came to me by a phone call from a reader, thanks David! I was pleasantly surprised with the pretty pink color and flavor. It will add a nice touch to your vegetable trays for the coming holidays.

Pickled Radishes

2 Cups thinly sliced radishes

1 Small onion, sliced thin or chopped

1/2 Cup white vinegar

1/2 Cup sugar

1 1/2 Teaspoons salt

Dissolve sugar and salt in the vinegar and pour over the sliced radishes and onions. Refrigerate several hours or overnight.

Questions or comments:

marlisz@aol.com