Life in 3D

Weekend getaway

This year we went again over Fourth of July weekend to Sweetwater Farm Bed and Breakfast.  Just like last time, there wasn't much to do except figure out where to eat, celebrate T's birthday at each consecutive dinner, and go for walks and swims.  This year we even managed to get a little culture in by checking out the Brandywine Museum.  But mostly we hung out around the farm with the animals.

We were worried it was going to rain all weekend, but aside from a shower on the first night, the weather was fine.  The sky's inability to decide between sun and clouds made for some cool shots along the drive over.

We took advantage of the nice weather to go for another walk with house dog Brogan, who gallantly led the way for us and Nina (who's slowing down a bit in her old age).

Didn't the Bridge to Terabithia take place somewhere around here?

But maybe the coolest part was when I randomly started taking pictures of this bird's nest in a tree (I think it was a robin's nest, but I learned my birds in like second grade and I'm not sure I can identify them so well anymore).

I couldn't see this on the tiny screen on my camera, but when I uploaded them to my computer, looky what was in the nest!  Hongree peepers!

Mark Bittman's Sautéed Squid with Garlic, Chili, and Bread Crumbs

Ever since I realized that squid is on every sustainable fish list, I have been buying it every time I go to the farmers' market.  The first time was almost out of necessity - we don't exactly get to the farmers' market at the crack of dawn, so there are sometimes slim pickins by the time we arrive.  But there is always plenty of squid left, and it's pretty cheap.

I used to think squid was something best eaten only in restaurants.  Frankly, it scared me.  But the ones at the farmers' market are totally manageable in size, and when they're raw they're clean and white and not stinky or slithery at all.  Squid can basically be prepared in one of two ways: cook it for a minute, or cook it for an hour.  I tried a Gourmet recipe for squid braised in red wine, and it was pretty good, but god was it ugly.   No wonder they didn't have a picture next to the recipe.  So I figured this time I'd go the minute route.

People, no squidding, this is some good stuff.  That sauce in the pan is amazing - T and I couldn't get enough of it.  Plus the fact that the squid spends about 2 minutes in the pan means that slicing the squid is the only thing between you and a lovely dinner.  It's nice to actually taste squid, too, since I'm sure we've all had our fair share of fried calamari.  Hooray for squid!

Sauteed Squid with Garlic, Chili, and Bread Crumbs
Adapted from Mark Bittman
Serves 2, with leftovers

2 T olive oil
1 pound squid, sliced into rings, tentacles halved if large
salt and pepper
1/4 t chili flakes, or to taste
2 medium garlic cloves, minced
1 T basil, julienned
juice of 1/4 lemon
1/2 cup freshly toasted bread crumbs

1. Heat oil in a large skillet over high heat; a minute later, add squid, salt/pepper to taste, and chili flakes.  Cook, stirring, until liquid is opaque, about 1 minute.
2. Add garlic, basil, and lemon juice and stir for about 30 seconds.  Turn off heat, add bread crumbs, and serve with bread to sop up the delicious pan juices.

What to do with a sleeping doggy

Why, take pictures, of course!

Sorry about the gratuitous butthole view in this one.  Wink!