Ugh. This recipe was such a pain in the you know what! I should have known that recipe developing was not going to go well with the kind of day I was having. First, my pickled Banh Mi veggies (daikon radish, carrots, and jalapeno) exploded hot pickling liquid all over me when I poured it into the what I thought was a heat-proof glass jar. It is like the universe was telling me something when it made my entire house smell like farts. “You stink! Stop right now. Go have a drink.” Oh. In case you have never pickled radishes, they smell like a jar of farts. I am pretty sure we have talked about this before. But just in case you forgot, see this link. My first attempt at this recipe crumbled like my hopes and dreams right into the grill grates. Along with droplets of sweat because it was 90 degrees in the middle of the afternoon. See? Thinking back now, I should have stopped. Just given up. But no! I knew this recipe would be good. If I could just get it to cooperate. This reminds me of my first attempt at blistered cherry tomatoes. When I …

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