Our plans are bigger than our schedules sometimes.
On revisiting I read "our prawns are bigger than our
seiches [i.e., squid or cuttlefish]."
Just like our eyes are bigger than our stomachs....? ;)
That was the impression I was trying to convey.
My memory has been playing tricks on me - I could
have sworn that two of my pill bottles were different
in size and shape, and it turned out they were the same.
Very weird.
Maybe they were different at some previous point....? Or at least one
of them had been....? :)
It's possible. The Costco doesn't make things easier
by using whatever size and shape of bottle comes easily
to the hand of the pharmacist. But in this case I had
arranged the bottles in a specific order so as to make
filling my medicine box easier, and I found that the
blood pressure medication was in the place of the
insulin activator, and vice versa. For a second I
wondered why the bottle with the giant gram pills was
suddenly populated by these minuscule ant-size ones.
... Butterflies are self-propelled flowers.
Aah, another Ms. Half Full. To me they're
bugs on kites.
---------- Recipe via Meal-Master (tm) v8.01
Title: Calamaria Gemista (Stuffed Squid)
Categories: Fish/sea, Greek
Yield: 4 servings
Karen Mintzias 3/4 c Dry white or red wine
3 lb Large fresh squid Salt & freshly ground pepper
1/2 c Olive oil -to taste
1 c Coarsely chopped onion 3/4 c Chopped fresh parsley
-(packed) -(packed)
1/3 c Long-grain rice 1/4 c Chopped fresh dill,
packed
1/4 c Pine nuts 4 tb Chopped fresh mint
2 lg Garlic cloves; chopped 2 c Peeled, seeded tomatoes
1/4 c Currants -(chopped)
Wash and clean squid. Grasp the head just below the eyes, pull it off
from
the rest of the body, and set it aside. Cut away the thin purplish
membrane on the outside of the tail section. Using your index finger,
scoop out and discard the guts and thin cartilage "icicle" on the inside
of
the tail section. Rinse tail sections inside and out and set aside in a
colander to drain. Take the head section in one hand and put pressure
with
your thumb and forefinger around the mouth and eyes, to squeeze them out.
Discard mouth and eyes.
Chop the squid tentacles and have them ready, as they will be used in the
stuffing.
In a large skillet, heat half the oilve oil and saute onion until wilted.
Add rice, tentacles, and pine nuts and saute over medium-low heat for 2
to
3 minutes. Add garlic and currants to rice and stir quickly with a
woodent
spoon. Pour in 1/4 cup wine and 1/4 cup water. Season with salt and
pepper. Reduce heat to low and simmer, covered, until liquid is almost
completely absorbed and rice is soft but only about half cooked, about 15
minutes. About 5 minutes before removing skillet from heat, add parsley,
dill and mint. Remove and let cool enough to handle.
Using a small teaspoon or a butter knife, carefully fill about three
quarters of each squid with the rice mixture. Use toothpicks to secure
closed. Pour remaining olive oil into a large stewing pot. Place squid
carefully in pot. Pour in remaining wine and enough water to cover.
Bring
to a boil, reduce heat to low, and simmer, covered for about 1-1/2 hours,
or until rice is cooked and squid fork-tender. Twenty minutes before
removing squid from heat, add chopped tomatoes to pot and adjust
seasoning
with salt and pepper. Check throughout cooking to see if more water is
necessary so that mixture doesn't dry out. Serve squid hot or cold with
a
simple green salad.
SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola
Callinga or Santorini Boutari. Serve with wild greens (horta),
'horiatiki
salata (village salad), and a beautiful olive bread.
Source: The Food and Wine of Greece - by Diane Kochilas ISBN:
0-312-05088-7
Typed for you by Karen Mintzias
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