Cuttle with me

[GoddessOfGuinness]

...a friend for Sundog's squiddy.

[Richardo]

1. I was laughing before I even opened the thread.

:rofl: GoG!!

[GoddessOfGuinness]

6. Isn't it a great pic?

I'd love to do underwater photography!

[In_The_Wind]

2. very cute!

I believe they change colors during the mating ritual.

[GoddessOfGuinness]

7. I didn't know that...

I used to keep angelfish, whose stripes would change from black to a pale shade of grey when they were agitated.

[ulysses]

3. LOLOL!

Pun of the year! :D

[GoddessOfGuinness]

8. Aww shucks...

Thanks! :beer:

[usedtobesick]

4. Can you bread and fry these as well?

[GoddessOfGuinness]

9. Seppie in Inzimino -- Tuscan Cuttlefish with greens

But why would you want to eat something that intelligent?

1 1/2 - 2 pounds fresh or frozen cuttlefish
2 pounds fresh spinach or 2 packed cups thawed frozen spinach
1 small onion, minced
2 tablespoons minced parsley
few leaves of minced fresh basil
1/4 cup olive oil
1-2 dried red peppers, seeded (optional)
1 cup canned tomato pulp or canned plum tomatoes
Salt and pepper to taste

Clean the cuttlefish, wash them well, and chop them into bite-sized
pieces. Wash and coarsely chop the spinach, if you're using fresh
spinach. Mince the onion, set it aside, and mince the parsley and
basil.

Set the oil to heat in a pot big enough to hold the spinach, and
add the onion. When it's turned translucent, add the parsley and
basil and continue to saute the mixture for a minute longer. Add
the spinach; if it's fresh, turn the heat to high till it cooks
down, stirring every minute or so. If using frozen spinach, heat
it through. In either case, add the fish once it will fit in the
pot, stir in the tomatoes and the red pepper, salt, and pepper to
taste, going easy on them because the sauce will be reduced
considerably. Simmer, keeping the pot partially covered and stirring
every now and then, till the fish is cooked and the sauce is thick.
(Should you use frozen spinach, you may need to add hot water to
keep everything from drying out). This will take about 40 minutes.
Check seasoning, cook five minutes more, and serve, with a side
dish of salad, and bread.

rec.food.recipes archive © 1993-2003 Stephanie da Silva
Web pages © 1995-2003 Peter da Silva

Index created Thu Apr 17 07:39:57 CDT 2003

[khashka]

5. Didn't HP Lovecraft describe Cthulhu

as a cross between a cuttlefish and a squid?

I hope these kids don't mate or we're in big trouble....


Khash.

[GoddessOfGuinness]

11. I think you're right...

Nyah-ah-ahhh... :evilgrin:

[trof]

10. Are we going to sharpen our beaks?

;-)

[GoddessOfGuinness]

12. Whatever makes you happy...

[trof]

13. My parakeet had a cuttlefish for that.

[GoddessOfGuinness]

14. The whole fish, or just the bone?

[GoddessOfGuinness]

15. tweak

[tigereye]

16. good one, GOG!

:hi:

[GoddessOfGuinness]

17. Hiya Tigereye!

How's life treating you?

[tigereye]

18. great!

just came back from San Francisco last week. Incredible. Wish we could live there. And it has cooled off here a bit, too. Other than that, a bit of work, trips to the pool, campout at a club we belong to, and the usual house repairs.

How about you?

[GoddessOfGuinness]

20. Sounds great!

I want to get out there to visit my Aunt before too long.

Mostly just busy around the house with weddings on weekends. I'm teaching a kids' strings camp in the mornings next week. And my stepson and his family will be visiting this weekend. Should be fun!

[tigereye]

22. cool!

hope you enjoy the rest of the summer!

:hi:

[chaska]

19. Coolest critter in the sea. Ever see that tv special on 'em? Awesome!

[GoddessOfGuinness]

21. I don't think I did...

The National Zoo used to have some in their invertebrates exhibit; and they were one of my favorite animals at the zoo. They're so inquisitive!