Day 120 of 365 – fried calamari



Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional


Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Simple Tomato Sauce:
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
East of preparation: easy

Recipe courtesy of Giada De Laurentiis

Day 109 of 365 – Sausage, Peppers and Onions


8 hot Italian sausages (if you prefer) or 8 Italian sweet sausages (if you prefer)

2tablespoons olive oil

1large onion, halved and sliced

2large red peppers, seeded and sliced

1green pepper, seeded and sliced

2garlic cloves, minced

salt and pepper, to taste

1pinch crushed red pepper flakes (optional)

1teaspoon dried oregano

8Italian rolls

  1. Heat the oil in a large pan, over medium heat.
  2. Add the sausages and cook, turning frequently.
  3. You want them browned all over and this takes about 10 minutes.
  4. Add the onions and stir up the browned bits on the bottom of the pan.
  5. Then after another 2 minutes, add the peppers, garlic, salt, pepper, and dried oregano.
  6. After lowering the heat cook for another 5-10 minutes until the vegetables are tender and the sausages are cooked through.


Day 107 of 365 – “Like I told ya, what I said, steal your face right off your head”


Designed in 1969, the logo was the collaborative work of Owsley Stanley and artist Bob Thomas. Owsley was inspired by a freeway sign he happened to pass by—a round shape divided by a bold white line into an orange half and a blue half. The general shape and colors stood out, and Owsley had the notion that a blue and red design with a lightning bolt with make a cool logo. He shared his idea with Bob Thomas, who then drew up plans of the design.

Originally, there was no skull face—the logo was simply a circle divided with the lightning bolt. The skull face was added on a few days later, as a way to symbolize the “Grateful Dead.”


The band first used the logo as an identifying mark on their musical equipment, and later the symbol appeared on the inside album jacket of the self-titled album The Grateful Dead. The logo later appeared on the cover of the album Steal your Face, and has been known as the Steal your Face symbol ever since.


Perhaps its the lightning bolt that signifies transformation, enlightenment, and the raw powers of nature, juxtaposed with a skull image and striking, distinct colors that lends to the symbol’s equation to the whole “steal your face” concept. Through the band’s music and the scene and philosophy that the music inspired, people were transformed. Their everyday masks were “cracked” by the honesty, the openness and “realness” of the Grateful Dead culture, and their mundane, limited identities were left behind. The skull and lightning symbol just happens to perfectly symbolize and encapsulate this idea, even though it was created years before the song which eventually came to lend the iconic graphic it its name.

– By Melanie of Grateful Dead Symbols De-Coded

Day 106 of 365 – Beef on Weck


The starting of Beef on Weck!  Take off spit and then slice or:

Beef on Weck Sandwich Recipe:
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 8 sandwiches


1 (3- to 4-pounds) beef roast (tenderloin, Prime Rib, or eye of round)
1/4 cup extra-virgin olive oil
Coarse salt and coarsely-ground black pepper
Cornstarch Glaze (see recipe below)
8 Kimmelweck or Kaiser rolls*
2 tablespoons caraway seeds
2 tablespoons coarse **
Prepared horseradish
* Kimmelweck roll is a salty roll that is similar to a Kaiser roll.
** Rock salt (like the kind used for pretzels) is the preferred salt used in Buffalo.  If you can not get this, any salt with granules larger than table salt will do.  I used coarse salt.
Preheat oven to 425 degrees F.
Rub roast with olive oil, salt, and pepper.  Place roast on rack in a shallow baking pan, tucking the thin end under to make it as thick as the rest of the roast.
Bake, uncovered, 40 to 45 minutes or until thermometer registers 130 to 135 degrees F.  Remove from oven and transfer to a cutting board; let stand 15 minutes before carving.  Reserve meat juice, and carve meat into very thin slices (as thin as you can slice).
Reduce oven temperature to 350 degrees F.
Brush the prepared Cornstarch Glaze on the top of each kimmelweck or Kaiser roll; sprinkle equal amounts of caraway seeds and heat in the oven for 3 minutes or until tops of the rolls get crusty and the caraway seeds and salt begin to stick.  Remove from oven and cut each roll in half lengthwise.
To assemble sandwiches, divide sliced beef on the bottom half of each roll, spoon with reserved beef juice, and top with the top half of each roll.  Serve with horseradish on the side.
Makes 8 sandwiches.
Cornstarch Glaze:
1/2 cup cold water
1 tablespoon cornstarch
In a small saucepan over medium-high heat, stir together water and cornstarch.  Heat mixture to a gentle boil.  Reduce heat to low, and stir until mixture thickens and is translucent.  Remove from heat and let cool.

Day 103 of 365 – MAME Cabinet build from the past


This was the MAME cabinet build in process back in the late 2000’s.

MAME (an acronym of Multiple Arcade Machine Emulator) is a free and open source emulator designed to recreate the hardware of arcade game systems in software on modern personal computers and other platforms. The intention is to preserve gaming history by preventing vintage games from being lost or forgotten.