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the squid & the whale

Tonight I’m making a frisse (curly leaf lettuce) salad with sliced scallions, fresh organic cilantro, sunflower sprouts (I don’t know what they are, exactly, though they taste peppery), banana, avocado, and grilled calamari with a lime vinaigrette. I’m grilling the squid beneath a aluminum-foil-wrapped-brick…

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