Marinaded Grilled Cuttlefish Salad Marinade cleaned and scored cuttlefish in salt, cracked pepper, chile flakes for several hours or overnight. Scoring the cuttlefish and butterflying the head/tentacles helps marinade soak in and prevents the flesh from curling up when cooking. Grill the cuttlefish over high heat for about three minutes on each side. Do not overcook or it will get tough. Remove and let cool while preparing the dressing. Mix in equal parts rice wine vinegar, lemon juice with a sprinkle of sea salt and a pinched of freshly cracked pepper. Add about an equal amount of Thai sweet chili sauce and a teaspoon of fish cause. Whisk together until emulsified. Into a large bowl, tear spinach leaves and stems into bite sized pieces along with sliced red spanish onion, roughly chopped cilantro. Dice up the cuttlefish into centimeter squared sized pieces, pour in vinaigrette and sprinkle on toasted sesame seeds and toss until all ingredients are coated and serve. (If you like it spicy, slice up some fresh Thai or serrano chiles and add into vinaigrette before combining all ingredients. Be careful, Thai chiles can be very hot but varies a lot from batch to batch.)

Pickled Spicy Dill Cucumbers. Midwestern style. It was so fragrant. The sharp aroma of the vinegar-y brine with the crispness of the cucumbers were rounded out so deliciously with the warmth of the fragrance of dill and shallots. Now to the refrigerator for 24 hours. Then they'll be ready to eat! (I found a version in Cooking Light, but have changed a few small details to suit my memory's tastes. My Busia (grandmother, in Polish) would be proud :)) Recipe: 4 or 5 medium cucumbers (or 3 to 3 1/2 large), seeded and thinly sliced 4 or 5 shallots, thinly sliced 1/3 C. fresh, chopped dill 1 to 2 tsp. dried red pepper flakes (depending on your preference) 1/3 C. sugar 2 tsp. salt 1 C. white wine vinegar 4 C. Water In a very large non-reactive bowl, combine water, vinegar, sugar, salt, and red pepper flakes. Stir until the sugar dissolves. Add the dill and shallots, stirring in to combine. Finally add the cucumber slices. Cover with plastic wrap (if available - foil or something else if not) and refrigerate 1 day before serving. Transfer to an airtight container for keeping, up to about 2 weeks but not longer as the cucumbers will start to break down. Yum! :o)