It's no exaggeration to say I was in crisis the entire time I was making Jamie Oliver's Sticky Squid Balls from his show Jamie's 15-Minute Meals, which was on for about five seconds back in the fall of 2012. I liked that show, even though it had a really frantic pace, which is generally not how I like my cooking shows. I had seen part of the squid-ball episode and had recorded it for the other dish that was made in the second half of it, sausage–red pepper fusilli; I made the fusilli recently and thought it was delicious. When I made the fusilli, I'd watched the episode again and remembered the squid balls, and thought I'd try to make them. I have been eating squid since I was a baby (reportedly; my Italian grandma used to cook it in a tomato sauce, and serve it with spaghetti) and I love it, though I have never cooked it myself. I hadn't recorded the first seven minutes of the episode, though, and I had a lot of trouble following the recipe I eventually found on-line (it's not on his own web site), and I way over-salted the squid goo. And it all fell apart in the pan. And it was generally disgusting, and had a horrible taste I did not like (though Andy ate it). Oh no, I feel like I can still taste it right now, remembering. It reminds me of the Miso Incident of 2014 (bad). It could be argued that anyone who chooses to make something called "sticky squid balls" in the first place should be rigorously interrogated before they leave for the grocery store. It also took me not fifteen minutes but an hour and fifteen minutes. Anyway, I destroyed the kitchen (above) in the process, and later said to Andy, "Sorry I made such a disgusting dinner and reeked up the house." He said, "I thought it was good and I think it smells good."
And that's how you know you married the right person.
Either way, just . . . don't make Sticky Squid Balls.
Blueberry cream-cheese hand pies went much better, especially with Amelia's help. (She also likes to "stir" while I "cook" [note sarcastic use of the word "cook"; see above] — "stirring" is mixing all of the cast-off ingredients from whatever I am making, including spices and peelings, in water in a big bowl with various utensils in the sink, and this keeps her happy and busy for almost the entire time I am cooking next to her.) Shrimp salad (to which I add shell pasta) always makes me happy. Also, I am loving my bread machine, and for those who have asked I got this one. So far I have just used the basic white bread recipe in the book that comes with the bread machine, but I plan on branching out when I get a minute. It will be nice to wake up to fresh bread for sandwiches.
Amelia's two new preschool teachers came over yesterday for a little visit. I would say, between Clover Meadow Paulson and Amelia Paulson generally losing their minds with nervous excitement and me having no control over either one of them, it was complete pandemonium. I'm not even really sure exactly what happened but it was total chaos. Good thing the teachers work exclusively with toddlers and also have a puppy and were super cool about all of it, but I think I was mildly traumatized and am still recovering.
So, yes, it's been a bit chaotic, now that I think about it. Luckily it's also been raining or I fear I might've started shooting out sparks from my ears. Stacey, my intrepid assistant, is now gone working on the grape harvest until November, so I've been trying to do her job, which used to be my job but hasn't been my job in so long that I've forgotten both how to do it and to do it, so it's taking me a few days longer than usual to ship stuff out of here. This will change next week, when I have a little more time.
Gosh, my girl is growing up. I love her so much. I'm so proud of her. I'm so excited for her. So many changes. One foot in front of the other. Slow and steady. We'll get there. I keep saying.