I'm not convinced that I am.
But this tutorial from Betty Crocker's New Boys and Girls Cookbook (c)'73 [I can't put it down this week, eh?] proved that when armed with a paring knife, boys and girls of all ages can do anything. So I followed Betty's steps regarding crisp relishes. Looks easy enough, right? Radish Roses:
 Scrub fresh red radishes. Cut off the root end. Leave a bit of the stem and leaf.
 Then, with a small paring knife, cut thin "petals" around radish from root end almost to stem end.
 Place "roses" in iced water to "blossom." (The cold water makes the radish open its petals.)
 Wash, then pare raw carrots with a vegetable parer [that's peeler to you & me]. For long, very thin slices, slice the length of carrot paper thin with a parer. Always cut away from your hand.
 Roll each slice around your finger, then hold it together with a toothpick [frilly, of course!].
 Chill curls in iced water about an hour so they will hold their shape. Then remove toothpicks.
Drat! I totally skipped the chill steps - so my radishes have yet to blossom and my curls are still holding themselves in place with their frilly friend. Here's what a 5th grader + 25 years is capable of. I think I passed. Just barely:
And, hey, HAPPY BIRTHDAY to my mom today - the lady that opened this book up for me and started this whole thing 30 years ago [and I'm pretty sure she let me hold a paring knife]! xoxoxo!