Yes, it's a mandoline (not to be confused with the musical instrument, the mandolin). Since then I've pretty much been slicing every sliceable object in my path (of the edible variety of course)...
Monday night I made my own version of this fried zucchini spaghetti (I added chicken sausage, shrimp, mushrooms, and tomatoes). Last night I made "Les Pommes Sautees a Cru" (aka pan-fried potato discs).
And then naturally I decided to pickle some radishes that I had lying around. I followed a recipe I saw Anne Burrell make not too long ago on her show Secrets of a Restaurant Chef. You can find the full recipe for the pickled radishes (along with a delectable pan-seared soft shell crab) here. I also slipped in some garlic but you can basically add anything you want to spice it up - coriander, chili peppers, dill...
How about a visual?
(It's a slide!)
Notice how the color changes from red and white to a rosy pink. The radishes still have a nice crisp to them and, of course, pick up a nice pickled flavor.
I'm thinking these would go great with Japanese curry, sushi (especially if you substitute red wine vinegar for rice wine vinegar), or tossed in a salad. I ended up eating them alongside a pork stir fry with rice -- not bad either!
Moral of the story? Be nice to your sister-in-law :)