Ezra’s Calamari & Farmer’s Market Carrots with cumin

 

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The woman on the verge got these for us at  the farmer’s market.

 

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And I had these squids from Pier 46 just laying around.

 

 

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Sundays are my day for sharpening my knives.

 

 

So I was good to go.

 

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Wash the carrots. Scrub them.

 

Scrub them.

 

Lip them. Lip my Stockings!

 

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Are they beautiful?

 

Hell yes, they are.

 

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Oven at 425, slathering in oil, salted, peppered, cumined.

 

half hour or so.

 

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Meanwhile, back at the ranch:

 

 

 

Cleaned and drained calamari.

 

Check.

 

2 cups flour, salt, pepper, thyme, cumin.

 

Check.

 

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Bread them bitches.

 

 

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Fry ’em up.

 

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Drain them on a paper shopping bag.

 

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Serve on a bed of greens, drizzled with lemon. Put out a bowl of garlic aioli and a bowl of sweet chili dipping sauce.

 

Have at it.

 

 

 

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It makes a hell of a mess in a small kitchen.

 

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But it tastes like angels fucking.

 

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Namaste.

 

 

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