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I had two whole squid leftover from the other day... I cut into rings and marinated in olive oil and garlic... I mistakenly purchased self rising flour the other day... I am excited I did as I am scheduled to make this beer bread later this week.  But, yeh, it was primarily for pasta dough, which I wont do now.  So I prepared the squid two ways.. One with pickled peppers from my fridge.. I pickled them in october of this year.. I made Rhode Island style calamari.  I also did the traditional method and served with my tomato sauce,  

 

 

Early today, I had a couple of these lamb skewers for lunch.. Marinade was 3 days in a fennel pesto and then with a cumin, salt, sichuan pepper, shoaxing wine rub... Grilled some and served with a sichuan pickled pepper and bean mixture, with some vinegar. 

 

 

 

 

 

 

Then I made this hot chocolate for dessert:

 

 

 

 

 

 

We are starting to break down here... I went to bed at 7 this morning, i woke up at 10, i then slept from 3 to 7 pm .  I just had some dinner not too long ago, I have a soup on for tomorrow maybe?  Doing some work. 

 

I had two whole squid leftover from the other day... I cut into rings and marinated in olive oil and garlic... I mistakenly purchased self rising flour the other day... I am excited I did as I am scheduled to make this beer bread later this week.  But, yeh, it was primarily for pasta dough, which I wont do now.  So I prepared the squid two ways.. One with pickled peppers from my fridge.. I pickled them in october of this year.. I made Rhode Island style calamari.  I also did the traditional method and served with my tomato sauce,  

 

 

Early today, I had a couple of these lamb skewers for lunch.. Marinade was 3 days in a fennel pesto and then with a cumin, salt, sichuan pepper, shoaxing wine rub... Grilled some and served with a sichuan pickled pepper and bean mixture, with some vinegar. 

 

 

 

 

 

 

Then I made this hot chocolate for dessert: