Tuesday, August 22, 2017

The Thought For Today

"I assume you are on the Internet. If you are not, then pardon my French, but vous êtes un big loser. Today EVERYBODY is on the Internet, including the primitive Mud People of the Amazon rain forest. In the old days, when the Mud People needed food, they had to manually throw spears at wild boars; whereas today they simply get on the Internet, go to www.spear-a-boar.com and click their mouse a few times (the Mud People use actual mice). Within three business days, a large box is delivered to them by a UPS driver, whom they eat." - Dave Barry

Rec: Vegetable Lasagna

For amounts, I pretty much eyeball it. Add or subtract as you will.
Pam spray
Two eggs
Jar of spinach dip
Medium container of ricotta cheese
Shredded mozzarella & parmesan (Target has the pre-blended bags)
Zucchini sliced lengthwise
Bag of fresh spinach
Barilla no-boil lasagna pasta
Potato chips or French-fried onions
I mixed the eggs, ½ the jar of spinach dip, ¼ the ricotta cheese and half-cup of the shredded cheeses in a big bowl.
I sprayed the pan with PAM, laid in the first two pieces of no-boil lasagna.
I poured in enough of the mix to cover the lasagna.
I laid in zucchini slices, then covered it with spinach.
Then I poured more of the mix and a liberal hand-sprinkling of the grated cheese because I thought it needed more.
Then another layer of the pasta, repeat as above.
Finally the top layer of pasta, liberally covered with chips.
I sealed the whole thing with aluminum foil to keep in the moisture and baked at 350 degrees F. Um, if you ask me how long, I don’t know – at least 45 minutes. I poked it with a knife and when the knife went all the way down easily, I knew the pasta was cooked.
I think next time, I’ll cut back on the ricotta, which is pretty bland, up the spinach dip and add some Feta cheese for some additional “tang.” I also think I’ll use lots more zucchini. The spinach cooks way down, but the zucchini gives the flavor and texture. Maybe green tomatoes. Maybe I’ll try that when I’ve worked my way through the other lasagna. Maybe onions and some more garlic powder sprinkled in. Olive oil, too.

Rec: Creamed Spinach

5 tablespoons butter OR margarine - divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 dash ground nutmeg
1 cup half and half cream
4 oz. cream cheese - low-fat okay
1 sm. onion - minced
3 cloves garlic - minced
(2) 10 oz. pkgs. frozen chopped spinach - thawed
1/4 cup water
1/4 cup grated Parmesan cheese




In a 2-quart saucepan over medium-low heat, melt
3 Tbls. butter; stir in flour, salt, pepper, and nutmeg;
slowly whisk in cream; stir in cream cheese.-Increase
heat to medium; whisk mixture constantly until thick
and smooth; remove from heat and set aside.-In a
skillet over medium-high heat, cook onions and garlic
in remaining 2 Tbls. butter until transparent; stir
spinach and water into pan.-Reduce heat to medium-low;
cover; simmer, stirring occasionally, for 8 minutes.
Stir spinach mixture into creamy mixture; return to
medium heat; heat, stirring often, until warmed
throughout.-Remove from heat; fold in Parmesan.


Serves 6 to 8
Refrigerate remainder
Can be reheated in microwave

Rec: Crockpot Veggie Chili Recipe

olive oil
1 large yellow onion, diced
1 garlic clove, minced
1/2 red pepper, diced fairly large
1/2 green pepper, diced fairly large
28 ozs crushed tomatoes
1/2 tablespoon cumin
1/2 teaspoon cayenne, or to taste
1/2 package frozen corn
1 can black or chili beans
1/2 cup picante sauce
salt, to taste
grated cheddar cheese, if desired
cashew nuts, if desired



Saute onions in olive oil. Add garlic. After onion and
garlic are have turned golden brown, add cumin,
cayenne, and whatever other spices you might like.
Fry for a couple of minutes. Next, add the peppers,
saute them for a few minutes. Put the crushed
tomatoes, corn, beans and picante sauce into the
crockpot, and add the onion mixture. Cook on LOW
about 6 to 8 hours. Serve with grated cheddar cheese
and cashew nuts, if desired.


Serves 2 to 3
Refrigerate remainder
Can be reheated in microwave

Rec: Macaroni Salad

1 lb elbow noodles
6 large eggs
1 1/2 cups mayonnaise
1/4 cup pickle relish
2 tablespoons finely diced onions
2 tablespoons finely diced celery
Dash hot sauce
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper



In a large pot with boiling, salted water, cook pasta for
8 to 10 minutes until cooked. Drain and cool. In a medium
saucepan, cover eggs with water and bring to a boil.
Cover the saucepan and remove it from the heat. Let
eggs sit for 10 minutes. Remove eggs and shock in
water. Once thoroughly cooled, peel eggs and roughly
dice. In a large bowl, add mayonnaise, relish, onions,
celery, hot sauce, and Worcestershire. Mix until well
combined. Add pasta to bowl and toss with dressing.
Season well with salt and pepper.

Rec: Microwave Whole Grain Brown Rice

2 cups quick brown rice
2 cups boiling water


Place the brown rice in a microwave safe dish (3 quart)
and pour in the boiling water. Cover with a vented
microwave lid. Cook on HIGH (1200W) for 2 to 3 minutes.
When it boils, reduce the power to LOW (30%) and cook
for an additional 5 minutes. Take the dish out and fluff
the rice with a fork.


Makes 4 cups

Monday, August 21, 2017

The Thought For Today

"If you think marriage is going to be perfect, you're probably still at your reception." - Martha Bolton, Christian comic

I-Mockery.com - Mocking pop culture and whatever else we can get our grubby hands on.

I-Mockery.com - Mocking pop culture and whatever else we can get our grubby hands on.

Another fun Site to waste your life at on a lazy weekend. Worth it especially for the Pickleman Comics, with the Xmas Special the best of the lot.

Sunday, August 20, 2017

Saturday, August 19, 2017

Scotto.org : CHERUB: The Vampire With Bunny Slippers

Scotto.org : CHERUB: The Vampire With Bunny Slippers


And, yes, it's an Angel parody. A funny one. You can buy a DVD or watch it online for free.

Friday, August 18, 2017

The Thought For Today

"I have never met an interesting person who did not drink." - Sir Richard Burton (the explorer)

Seven Signs That You're In A Cult (Via BoingBoing)

Evangelical leader Mike Bickle proposed the following indicators of a cult.
1. Opposing critical thinking.
2. Isolating members and penalizing them for leaving.
3. Emphasizing special doctrines outside scripture.
4. Seeking inappropriate loyalty to their leaders.
5. Dishonoring the family unit.
6. Crossing Biblical boundaries of behavior (versus sexual purity and personal ownership).
7. Separation from the Church.
Reasonable, and doubtless critical knowledge for those eager to differentiate their fiery brand of religion from, well, that. The grim irony, today, is that they're cited in Boze Herrington's story about a prayer group's journey from dormroom club to deadly, sexually-abusive abusive cult under "Tyler", a creep working under Bickle's International House of Prayer. "Tyler was not an isolated individual," writes Herrington, "but the product of a phenomenally twisted system."
"Rotting my mind on the Internet so that YOU don't have to."

Thursday, August 17, 2017

The Thought For Today

"In Japan, they have developed a new green machine that turns regular paper into toilet paper. Kind of like what Wall Street did with the dollar." - Jay Leno

Which Wes Anderson Character Are You?

From Flavorwire...  (Pagoda if you're interested.)

Wednesday, August 16, 2017

The Thought For Today

"Hell, if I'd jumped on all the dames I'm supposed to have jumped on, I'd have had no time to go fishing." - Clark Gable

You Are Very Cold, and This Feels Like an Adventure

From The Slate Book Review: 'Think back to the worst relationship you were ever in. The one full of shouting matches and long separations; the one where you were taken advantage of over and over; the one you both clung to for far too long. Remember how it felt as though your fate had been taken completely out of your hands? That whatever decision you made, your story was hurtling unstoppably in one direction—toward disaster?" Been there, done that. Read the review, and the book.

Tuesday, August 15, 2017

The Thought For Today

"Hana: What on Earth is a 'barbeque'?

Hel: A primitive tribal ritual featuring paper plates, elbows, flying insects, encrusted meat, hush puppies, and beer.

Hana: I daren't ask what a 'hush puppy' is.

Hel: Don't" - Trevanian from the novel "Shibumi"

Rec: Bacon Wrapped Hamburgers

1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split



Preheat a grill for high heat. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.


Serves 6

Rec: Reuben Sandwich

8 Slices Rye Bread
½ Pound Sliced Corned Beef
8 Ounces Sauerkraut
4 Tablespoons Thousand Island Dressing
4 Slices Swiss Or American Cheese



Take your rye bread and butter both sides of all 8 pieces. In a large skillet brown one side of the rye bread. Now on the toasted side add the corned beef, sauerkraut and Thousand Island dressing. Top with slices of Swiss cheese. Top with the bread toasted side down. Place back into the skillet, pan fry till cheese is melted or heated thru. Enjoy.

Rec: Tomatoe Garlic Sandwich

6 to 8 Slices Bread
3 Cloves Garlic, Minced
3 Green Chilies
1 Large Tomato, Sliced
10 Slices Sharp Cheddar Cheese
2 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Fresh Lemon Juice
Table Salt
Fresh Cracked Black Pepper



The first step is to toast your bread if you like a crunch
with your sandwich. Now spread on the fine minced garlic
on one side of the bread. Now place the slices of tomato on,
top with a drizzle of olive oil and slices of green chilies. Add
the fresh lemon juice and slices of sharp cheddar. Close the
sandwich and slice, and enjoy.

Rec: Cucumber Sandwich

4 to 6 Slices Rye Bread
8 Ounces Soft Cream Cheese
3 Large Shredded Cucumbers
1 Package Blue Cheese Seasoning
1 Tablespoon Mayonnaise
Table Salt
Fresh Ground Pepper


Combine all ingredients into a large mixing bowl minus the
shredded cucumbers. Once well blended fold in the cucumbers.
Place a small amount of the mixture on a slice of bread and
top with an additional slice of bread. This sandwich is also
great with toasted bread.

Rec: Meatloaf Sandwich For One

      1 slice meatloaf, cut 3/4-inch thick (your favorite recipe)
  • 2 teaspoons olive oil, divided
  • 2 slices sourdough bread or 2 slices white bread
  • 1 teaspoon grainy mustard, to taste
  • 1 teaspoon ketchup, to taste
  • 1 slice monterey jack cheese

  •  
     
    1. Spread 1 slice of bread with mustard.
    2. Spread the other slice of bread with ketchup.
    3. Brown meat loaf slice on both sides in 1 teaspoon of olive oil in skillet or on griddle until heated through.
    4. Put browned meatloaf slice on the mustard-smeared bread.
    5. Put a slice of cheese on top of the meat loaf.
    6. Cover with the ketchup-smeared bread.
    7. Heat remaining 1 teaspoon olive oil in skillet or on griddle.
    8. Grill the sandwich over medium heat on both sides, until golden.

    Monday, August 14, 2017

    The Thought For Today

    "Although many of her Republican colleagues were elected to the House, Christine O'Donnell ended up underneath it, with her feet curled up." - Jimmy Kimmel

    RINGS 925 (1) - welcom to AJS

    RINGS 925 (1) - welcom to AJS


    An interesting collection, mainly from various 'secret' organizations, though they do have the Auryn pendant from The Neverending Story. The gold and silver stuff is a bit pricey but they also sell much less expensive versions on eBay.

    Sunday, August 13, 2017

    Saturday, August 12, 2017

    Ah, We Don't Have to Be Eaten After All

    Because Galactus will destroy the Earth first. Or perhaps some will be eaten first, then Galactus will destroy what's left. I confess I'm not entirely clear on this point.

    Friday, August 11, 2017

    The Thought For Today

    "According to a new poll, New York City gets low ratings for friendliness. Well, bite me." - David Letterman

    The Beerbelly

    The Beerbelly

    Sometimes I will Post a Link to a joke Site. This is NOT one of them. Read and enjoy a good belly laugh.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, August 10, 2017

    The Thought For Today

    "A man falls down a flight of stairs and somebody rushes over to him and asks, "Did you miss a step?" "No," he answers, "I hit every one of them!" - Milton Berle

    Beer Trivia

    Beer Trivia

    More information on this most wondrous of beverages.

    Wednesday, August 09, 2017

    The Thought For Today

    "I played a lot of tough clubs in my time. Once a guy in one of those clubs wanted to bet me $10 that I was dead. I was afraid to bet." - Henry Youngman

    Life Is Far Too Short To Drink Cheap Beer - 10 Ways To Maximize Your Beer Value - Personal Finance Advice

    Life Is Far Too Short To Drink Cheap Beer - 10 Ways To Maximize Your Beer Value - Personal Finance Advice

    A Site with excellent beer advice.

    Tuesday, August 08, 2017

    The Thought For Today

    "Ask not what you can do for your country. Ask what’s for lunch." — Orson Welles

    Rec: New England Boiled Dinner

    3 lb Corned beef
    6 Carrots; halved lengthwise
    6 Potatos; halved lengthwise
    1 medium Cabbage
    3 cups Water
    6 Turnips; quartered


    Place corned beef and water in crockpot.
    Cover. Set on HIGH. When steaming
    vigorously, set to LOW and continue
    cooking 3 1/2 hours. Remove meat from
    crockpot. Put potatoes, turnips, carrots and
    cabbage in crockpot. Place meat on top of
    vegetables. Cover and set to HIGH again.
    When mixture is steaming briskly, set to
    LOW. Cook for 1 1/2hours. Ham may be
    used in place of corned beef, if desired.


    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: California Tamale Pie

    1 lb lean ground beef; browned
    3/4 cup yellow corn meal
    1 1/2 cup milk
    1 egg; beaten
    1 pk chili seasoning mix
    1 teaspoon seasoned salt
    1 lb canned tomatoes; cut up
    1 lb whole kernel corn; drained
    2 1/4 oz sliced ripe olives; drained
    1 cup Cheddar; grated


    Stir together corn meal, milk and egg. Add rest of
    ingredients, except cheese. Pour into crockpot, cover
    and cook on HIGH 3 to 4 hours. Sprinkle cheese over
    top, cover and cook another 5 minutes.


    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Beef Stew

    1/2 lb. cubed stew beef
    2 to 3 carrots, cut up
    6 to 8 pearl onions
    2 to 3 potatoes, cut in cubes
    1 clove garlic, minced
    1/4 cup red wine
    1/2 teaspoon Worcestershire Sauce
    1 teaspoon soy sauce
    salt and pepper


    Brown stew beef cubes (you can coat in flour first) in pan.
    After browning, put in crock pot. De-glaze pan with 1/4
    cup red wine and pour into crock pot with beef. Add cut
    up carrots, onions, garlic and potatoes along with soy
    sauce and Worcestershire Sauce. Cook on HIGH for
    3 to 4 hours or LOW for 6 to 8 hours until beef is tender.
    Add water as necessary and salt and pepper to taste.


    Serves 3 to 4
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Crockpot Belgian Roast

    3-4 lb. boneless rump roast
    1 1/2 Teaspoons oil
    2 Teaspoons butter
    1/2 teaspoon thyme
    1/2 teaspoon salt
    4 Cups peeled sliced onion
    4 garlic cloves minced
    2 Teaspoons light brown sugar
    2 sprigs of parsley
    2 Teaspoons white vinegar
    1 bay leaf
    1 teaspoon pepper
    12 oz. beer

    Saute the roast in oil and brown on all sides. Add
    to crockpot. Saute onions with the butter in the
    same pan you used for the roast and cook onions
    until medium brown. Stir in garlic and cook 1
    minute more, add to crockpot. Add the beer to
    the skillet with the brown sugar, parsley,
    vinegar, bay leaf and pepper. Warm and pour over
    roast.

    Cook on LOW for 8 hours. Remove juices to a
    saucepan and thicken juices with:

    3 Teaspoons cornstarch
    3 Teaspoons water
    Serve on side with the roast.

    Serves 4 to 6
    Refrigerate remainder
    Can be reheated in microwave

    Rec: Guinness® Corned Beef

    1 pound corned beef brisket
    1/4 cup brown sugar
    1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)


    Preheat oven to 300 degrees F. Rinse the beef completely
    and pat dry. Place the brisket on rack in a roasting pan or
    Dutch oven. Rub the brown sugar on the corned beef to
    coat entire beef, including the bottom. Pour the bottle of
    stout beer around, and gently over the beef to wet the sugar.
    Cover, and place in preheated oven. Bake for about 2 hours.
    Allow to rest 5 minutes before slicing. During the last hour,
    you may put vegetables in the roasting pan as well. Try a
    wedge of cabbage, new potatoes, onion, carrots, etc. You
    may need to add a little more beer with your vegetables.

    Serves 4
    Refrigerate remainder
    Can be reheated in microwave

    Monday, August 07, 2017

    The Thought For Today

    "I bet a funny thing about driving a car off a cliff is, while you're in midair, you still hit those brakes." — Jack Handey

    On Tap - Liquid Beer Enhancer

    To quote them:
    "OnTap is a revolutionary new way to enjoy beer. Add our liquid flavor enhancer to a domestic light lager and enjoy a craft brew taste at a fraction of the cost. One bottle of OnTap holds enough to improve the flavor of a full 18-pack of standard 12oz. beers, depending on how much you use.
    Just squeeze a few drops of one of OnTap's great flavors in to a glass of beer and you'll get a unique and great tasting beverage. Make each bottle or glass the same, or make each one different. Its up to you how each one tastes. The time has come to enjoy Your Beer, Your Way!" Personally I'm not sold on it. You CAN find good beer at low prices if you look around.

    Sunday, August 06, 2017

    HAPPY BIRTHDAY DEANO!

    And its THAT time again. Congrats on making bail.

    "Birthday"
    They say it's your birthday
    It's my birthday too, yeah
    They say it's your birthday
    We're gonna have a good time
    I'm glad it's your birthday
    Happy birthday to you

    Ah
    Ah
    Ah
    Come on
    Come on

    Yes we're going to a party party
    Yes we're going to a party party
    Yes we're going to a party party

    I would like you to dance (Birthday)
    Take a cha-cha-cha-chance (Birthday)
    I would like you to dance (Birthday)
    Dance yeah

    Oh
    Come on

    I would like you to dance (Birthday)
    Take a cha-cha-cha-chance (Birthday)
    I would like you to dance (Birthday)
    Oh dance! Dance

    They say it's your birthday
    Well it's my birthday too, yeah
    They say it's your birthday
    We're gonna have a good time
    I'm glad it's your birthday
    Happy birthday to you

    Saturday, August 05, 2017

    Magical Marmite Tells Your Mood

    What is mood Marmite? It's Marmite that you wack with a spoon until it changes into some strange color it's not supposed to be. Perhaps we should be running this post on Tuesdays, with the recipes, since I expect you could still eat the Marmite, if you really wanted to. Let me know how your experiments turn out. (In the unlikely event you don't know what Marmite is, you can check out this link.)

    Friday, August 04, 2017

    The Thought For Today

    "I hate small towns because once you've seen the cannon in the park there's nothing else to do." - Lenny Bruce

    Enchanted Works - Unique and Magical Things

    Enchanted Works - Unique and Magical Things

    And it's another Weird Friday. It's a little hard to sum up this Site in a sentence or two, so I suggest that you visit it yourself.
    "Rotting my mind on the Internet so that YOU don't have to."

    Thursday, August 03, 2017

    The Thought For Today

    "Do you ever look at crowds in old movies and wonder if they're dead yet? I can't help it" -  George Carlin

    Madhatter Magic Shop

    Great toys at low prices. You too can shoot fireballs from your hands. A lot higher quality than those el cheapo tricks that you used to see on the backs of comic books.

    Wednesday, August 02, 2017

    Tuesday, August 01, 2017

    The Thought For Today

    "Why does Sea World have a seafood restaurant? I'm halfway through my fishburger and I realize, Oh my God....I could be eating a slow learner." - Lynda Montgomery

    Rec: Spicy Sauteed Calamari Over Pasta

    1 lb squid
    3 tablespoons red pepper flakes
    4 tablespoons tomato paste
    3 garlic cloves, chopped (or more to taste)
    1 bunch Italian parsley
    2 tablespoons extra virgin olive oil
    salt
    pepper


    Give the squid a good rinse after you cut them into 1/2 inch
    rings. Be sure to drain out the rinse water in a strainer.
    Heat the extra virgin olive oil in a wok or shallow saute pan.
    Add chopped garlic to the oil and cook until the garlic begins
    to become translucent or browns up a little. Add the calamari.
    Add tomato paste, red pepper, salt, pepper. Saute on
    MEDIUM heat for 8 minutes. Add a handful of italian
    parsley. Saute on MEDIUM heat for 2 more minutes.
    Serve with some additional parsley over pasta.


    Serves 4
    Squid will become rubbery if reheated

    Rec: Squid In Red Wine Sauce

    3 tablespoons extra virgin olive oil
    5 cloves garlic, crushed
    2 pounds cleaned squid, the bodies cut up if large
    1 cup fruity red wine, like Côtes-du-Rhône
    Several sprigs fresh thyme, or 1 teaspoon dried thyme
    Salt and freshly ground black pepper
    Chopped fresh parsley for garnish, optional



    Put 2 tablespoons olive oil in a large skillet with a lid, and turn
    the heat to MEDIUM-HIGH. Add the garlic and cook, stirring,
    until lightly browned. Add the squid and stir, then lower the
    heat, and add the wine. Stir, add the thyme, and cover. Cook
    at a slow simmer until the squid is tender, about 45 minutes.
    Uncover, season with salt and pepper to taste, raise the heat,
    and cook until most but not all of the liquid is evaporated.
    Stir in the remaining olive oil, garnish with parsley, and serve.


    Serves 4
    Squid will become rubbery if reheated

    Rec: Squid With Chilis And Greens

    1 1/2 pounds cleaned squid
    3/4 pound, approximately, bitter greens like
    collards, kale, arugula or dandelion
    3 tablespoons peanut or corn oil
    1 chopped jalapeño or dried hot chili, or to taste
    1 tablespoon chopped garlic, or to taste
    Salt
    Soy sauce or nam pla to taste (optional)


    Separate squids' tentacles from bodies. Slice bodies into rings;
    cut tentacles in half if large. Rinse, and put in a strainer. Strip
    greens' leaves from stems; discard thickest stems. Chop, rinse
    and dry; you want about 4 cups. Put oil in a broad, deep skillet
    over HIGH heat. Add chili and garlic, and stir until they sizzle.
    Add greens, and cook, stirring, until wilted, 2 minutes. Add
    squid and a large pinch of salt, and cook, stirring occasionally,
    until squid gives up its liquid and becomes opaque, about 2
    minutes. Taste, and adjust seasoning, adding soy sauce or
    nam pla if desired. Serve immediately.



    Serves 4
    Squid will become rubbery if reheated

    Rec: White Beans With Squid And Broken Noodles

    Salt
    4 tablespoons extra virgin olive oil
    4 cups cooked or canned white beans, with about
    a cup of their liquid
    3/4 to 1 pound cleaned squid, cut up
    Black pepper
    2 cups broken egg noodles
    Stock or water, if needed
    1 tablespoon minced garlic
    Chopped fresh parsley leaves for garnish (optional)



    Bring a medium pot of water to a boil, and salt it. Meanwhile,
    put half the olive oil in a medium saucepan over MEDIUM heat.
    A minute later, add the beans and their liquid. Bring to a boil,
    stirring, and add squid, along with some salt and pepper.
    Reduce heat to a simmer, and continue to cook, stirring
    occasionally. When water boils, cook the noodles until they
    are barely tender, about 5 minutes. Drain, and add them to
    the simmering beans. Cook, stirring occasionally, until the
    squid and noodles are tender, adding a little liquid if necessary.
    (Do not add liquid prematurely -- the squid will produce a lot
    on its own.) When just about done, add garlic. Cook it just long
    enough to take the edge off its rawness. Spoon the mixture into
    4 dishes, garnishing with parsley and sprinkling with remaining
    olive oil.



    Serves 4
    Squid will become rubbery if reheated

    Rec: Braised Squid With Artichokes

    1 lemon
    4 large artichokes, trimmed (see instructions below)
    3 tablespoons extra virgin olive oil
    1 tablespoon minced garlic
    2 anchovy fillets, chopped (optional)
    2 pounds cleaned squid, the bodies cut into rings
    Freshly ground black pepper
    Minced parsley for garnish


    To trim an artichoke, first remove all the large outer leaves
    by snapping them off at the base. Then cut off only the
    bottom inch or so of the stem. Use a paring knife or a good
    vegetable peeler to peel the stem and remove the remaining
    tough bits from all around the bottom. Cut off the conical top
    of the artichoke, about an inch to an inch and a half from the
    top, then cut the artichoke in half from top to bottom.Use a
    spoon to completely dig out the choke, the tiny unformed
    leaves in the center that may be tinged purple. Whether for
    this recipe or another, the bottoms should be immediately
    plunged into acidulated water -- a bowlful with a half a lemon
    squeezed in, or 10 parts water to one part vinegar -- to
    preserve their color until cooking.




    Cut the lemon in half, squeeze the juice into a bowl of water,
    and add the lemon halves. Cut the trimmed artichokes into 4
    pieces each, and as they are done, add them to the lemon
    water. Place a large skillet or broad saucepan over MEDIUM
    heat and add 2 tablespoons of the oil; a minute later, add
    the garlic and anchovies. Cook, stirring occasionally, until
    the anchovies break up and the garlic begins to color, 3 to
    5 minutes. Add the squid and the artichokes, stir, cover.
    Uncover and stir the mixture every 5 minutes or so. When
    the squid and artichokes begin to become tender, after 15 or
    20 minutes, uncover and cook until most of the liquid has
    evaporated and the squid and artichokes are tender, about
    10 to 15 minutes longer. Season with pepper. It's highly
    unlikely this dish will need added salt, especially if you use
    anchovies, but taste and see. Stir in the remaining olive oil,
    garnish with the parsley and serve.



    Serves 4
    Squid will become rubbery if reheated