It’s been quite a while since I’ve written here and I’d like to say it’s because we’ve stopped eating — our waistlines would most likely appreciate it if we had — but sadly, that is not the case.  With my youngest son’s last year of high school recently drawn to a close and my own reinstatement as par-boiled domestic engineer coinciding with that of my son’s accomplishment, I’ve been distracted.  I’ve spent 31 years raising my children and had a busy career for much of it, so one might think that with endless amounts of time to look forward to, I’d roll up my sleeves and get on with whatever I’d wanted to do when time didn’t allow.  Instead, I’ve been involved in perfecting the fine arts of avoidance and procrastination.  Meals I’ve prepared have been relatively simple and those I’ve experimented with and taken the time to shoot have had photos languishing on my hard drive waiting for even the tiniest hint of motivation.  It seems that impending empty nest syndrome is alive and well in Paradise.

My son will be off to college late in August and so I’ve spent quite a bit of time taking stock of our lives.  Sounds heavy, doesn’t it?  Somewhat like pushing away from the table after a huge holiday dinner vowing never to eat again — unless it’s light and healthy, of course.  From a non-food perspective, this would mean we’re taking things lightly this summer — the summer before we’re sans children in residence.  The summer before we look at one another and say, “Where did all those years go, and how did we get to be this old?”

Time flies.

It seems that light, uncomplicated, and nutrient packed food is in order — like salmon.  Maybe we can dupe our bodies into thinking they’re spry again.  It’s a start, right?

This recipe is quick, tasty, and requires little or no prep.  Perfect for warm weather and relaxing times.

Grilled Pancetta Wrapped Salmon Skewers

1/4 c. + 2 T extra virgin olive oil

2 T red wine vinegar

2 cloves garlic, minced

1/4 c. chopped flat-leaf parsley

1 green onion, sliced very thin

1/2 tsp. kosher salt

1/2 tsp. freshly cracked pepper

1 lb. salmon

4 oz. pkg. pancetta

In a small bowl, lightly mix 1/4 c. olive oil, vinegar, garlic, parsley, onion, salt, half the pepper and set aside.  Heat grill to medium high.

To make the skewers, slice skin from the salmon and discard.  Mix 2 T of olive oil with the remaining pepper and rub over both sides of the salmon.  Cut into even cubes about 1″ in size.  Unroll each pancetta circle, and using two for each cube of salmon, wrap one around 4 sides, then a second to cover the remaining sides, securing it with a toothpick.  Continue until all the salmon is wrapped.

Wipe a grilling basket with an oiled paper towel and set salmon pieces inside.  Place the basket on the grill and cook covered about 2 minutes before turning once.  Cook an additional 2 minutes until salmon is just cooked through.

Drizzle the parsley sauce over and serve the remaining quantity for additional dipping.

Notes:

• I adapted this from a recipe published in the June 2010 issue of Sunset magazine which calls for a more traditional threading of several salmon cubes onto longer skewers.  If you don’t have a grilling basket, this would clearly work better unless your grill grate has narrow gaps.
• If you don’t have a grill that registers temperature, in order to tell if the the heat is ready for cooking, hold the palm of your hand 5 inches from the surface of the grill.  If you can leave it there 2 seconds, then it’s about medium high heat.
• Searing the salmon pieces in a hot skillet or broiling them would be an alternative way to enjoy this recipe.
• The parsley vinaigrette is very nice.  I’m more inclined to use lemon or lime juice but enjoyed the red vinegar in this recipe, its acid just right for the richness of each bite.  I’m thinking that a good shake or two of dried pepper flakes would be a tasty addition next time.
• Pancetta is similar to bacon in that both are cured pork belly; however pancetta is not smoked.  If you substitute bacon, consider using only 1/2 slice of bacon per cube of salmon.
• We don’t often eat salmon because of its rich taste but enjoyed this recipe quite a bit.  The small portions were perfect for a light and very flavorful meal and would be a great addition to a party platter or as a starter course for a more formal dinner.
• Lucky is the person who can benefit from a couple of pieces left over the next day for lunch.  The flavor is still excellent if not more so.  Wrap well after cooled and then store in the fridge.
• I used wild-caught Alaskan Coho for this recipe.  It caught my eye because I hadn’t previously noticed it in the fish case at the market and it was less costly than the King Salmon normally sold.
• For information regarding responsible consumption of salmon and other types of fish, Monterey Bay Aquarium’s Seafood Watch is always a great resource.
• Salmon is an excellent source of omega-3 fatty acids reported to be of benefit for a variety of health reasons, but you probably already knew that, didn’t you?  All things considered, the recommended number of portions of salmon per week is only one.

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If you’re like I used to be, you try to get some exercise occasionally.  Actually, my efforts constituted more than trying for several years.  I rose before the sun at least four mornings a week on good weeks, stumbled into my car, and drove to my friend’s house hoping that my light knocking on her door wouldn’t wake the dogs.  I often felt that our trudging through the dark streets, sweating up one hill and huffing down the next had little effect.  Of course, my stamina had definitely improved, I no longer wheezed when trotting up the stairs, and most of my clothes fit better.  Unfortunately, the scale and I haven’t had an amiable relationship for years, so I rarely factored its results into my evaluation about whether my toiling was having any kind of noticeable effect.

How sad.

The last seven months of no exercise have taken their toll.  Although I’ve chosen to completely avoid my scale so can’t have the bad news confirmed, and my clothes haven’t quite taken on the appearance of a wet suit, I’ve begun to puff when I walk up stairs again.  My knees hurt, and my feet feel as if they’re carrying around a pack mule’s load.  So with little fanfare, and conscientiously avoiding any talk of a resolution, I’ve promised myself to take better care of my body.  I know how to do this and so I will.  It doesn’t mean giving anything up;  it means paying attention to what I eat, and how much.

It also means I have to get out of bed before the sun at least four mornings a week.  My good friend will join me two of those days, and I’m hoping I can get my husband to at least think about it on the other two. In the meantime, indulge me my veggies.

Have you ever made spring rolls with rice paper?

Not Quite Authentic Spring Rolls

For the spring rolls…

Spring roll wrappers (Bahn Trang)

basil

cilantro

mint

cucumber

carrots

green onions

snap peas

avocado

cooked shrimp *optional*

For the dipping sauce…

6 T soy sauce

6 T rice vinegar

squeeze of fresh lemon

3 T sesame oil

2 tsp. ginger, freshly grated

sriracha

To prepare the spring roll wrappers, layer a few paper towels onto the counter and dampen them.  Pour warm water into a wide-bottomed bowl.  The water should be very warm, but not so much that you can’t dip your hand into it.  Place one of the wrappers into the water to soften completely, about 15 seconds or so.  Remove to the paper toweling.

Layer basil first, then the vegetables, followed by a couple of shrimp, then the mint and cilantro onto the wrapper.  Fold one portion over the filling tightly, fold in the sides, then roll snugly until completely wrapped.

Cut in half, dip, and crunch away.

Notes:

• You can find the spring roll wrappers at your local Asian market, or if you’re lucky, Whole Foods.  They’re made of rice, salt, and water and can be delicate until you get the hang of softening them in the warm water.
• It’s fun to change the fillings to whatever you enjoy.  I like loading them with fresh, raw veggies because they’re so healthy, and quite filling.  Two or three are plenty.
• The dipping sauce is fun to play around with as well.  Mine is an adaptation of a salad dressing I got from the back of a bag of soy bean sprouts.  We’ve tried a peanut dipping sauce which is also good.
• If you’re thinking about calories and counting on this, the wrappers are about 30 calories each.  Not bad.  Not bad at all.

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It’s only a matter of time once the hint of Fall teases me with cool afternoons that I start thinking of soup.  I’m not partial to any kind of soup in particular as long as it’s warm and satisfying.  Sometimes I long for a clear broth and others something silky and smooth.  This time, I was in the mood for something chunky with a bit of richness — like clam chowder — except I didn’t have clams.  Seafood chowder sounded excellent too, but I wasn’t sure the tilapia I had in the freezer would be the right kind of fish for that.  No, I’d have to settle for the plump pieces of shrimp I had and the sweet corn and potatoes that needed to be used instead.  I just needed to find  a recipe that wouldn’t take up an  afternoon to prepare.

I enjoy my recipe searches because in the process I compare and contrast general quantities of ingredients, consider the variety of spices used and admire an unusual spin here and there.  It’s always nice to find a version that is healthy without taking away the satisfying aspect of the dish, too.   Every once in a while, I find a recipe that stuns me.  In my search for Shrimp and Corn Chowder, I found a recipe that seems to be making its rounds, finding it posted at several different sites.  Serving six, it calls for one quart of half-and-half, one quart of heavy cream, and one-half cup of margerine. Seriously.  I just about fell out of my chair wondering why on Earth it was necessary to put that much fat into a recipe that could easily do with much lighter ingredients and avoid classifying it as diet food.

Thankfully, I found a great recipe at Nook & Pantry, and although I didn’t follow it exactly as written, my version is not too far off.  Shrimp & Corn Chowder anyone?

Shrimp & Corn Chowder

4 ears sweet corn, kernels removed

6 oz. bacon

1 lg. shallot, chopped

3 lg. cloves garlic, chopped

1/4 yellow bell pepper, diced

1 carrot, peeled and diced

2 celery ribs, trimmed and diced

3 T flour

1/4 tsp.  hot paprika

2 dashes cayenne

4 c. good vegetable stock

2 c. milk, 2%

1 lb. fingerlings, cubed, peelings on

1 lb. lg. shrimp, shells & tails removed

Cut the bacon into small pieces and fry in the bottom of a medium soup pot until brown, but not yet crispy.  Remove the bacon to some paper towels to drain and pour off all but 1 T of the bacon fat.  Add all the vegetables, stirring over medium heat, cooking until softened but not browned, about 8 minutes.  Add the garlic and cook for another minute stirring occasionally.

Stir in the flour and paprika, coating the vegetables with it and allowing it to cook for a minute or two.

Add the vegetable broth, stirring any flour bits from the bottom of the pot as you pour.  Add the milk, corn, and potatoes and cook until the potatoes are fork tender, about 25 minutes.  Add the shrimp and cook just until they turn pink and are cooked through.  Season with salt and pepper and serve.

Notes:

• This is a hearty chowder with bits and chunks of vegetables or shrimp in every bite.
• The hot paprika is such a wonderful addition to this.  A little bit goes a long way, but if you’re someone who isn’t fond of heat don’t worry.  You’ll have just the slightest hint of warmth at the back of your throat and its quite pleasant.  The pimenton picante or hot paprika I use is made by Chiquilin and is a product of Spain.  If you can’t find it at your market, La Tienda is a great source for Spanish products like paprika and they sell quite a few varieties.
• This recipe makes enough for six good servings and since there are only three of us, we enjoyed it left over even though I worried about the texture of the shrimp with reheating.  Reheat low and slow and the shrimp manages just fine.
• In case you’re wondering about the recipe I mentioned at the beginning of this post, just the heavy cream and half-and-half alone in that recipe racks up almost 6,000 calories of saturated fat.  I’m still amazed!
• I’m thinking I’d like to put a southwest spin on this next time adding a few roasted poblanos and a bit of cilantro.

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I’d love to say it’s salad weather here, but if you are fortunate to be a resident of San Diego, then you know that not only have we been experiencing the typical overcast weather we lovingly refer to as May Grey, but are definitely headed into a serious June Gloom.  Although I am one who doesn’t need the sun shining each day, the marine layer is extremely thick right now, and temperatures have been in the low 60s.  It’s more like sweater weather and is quite gloomy.  In fact today, it’s been drizzling all morning, and I can’t help but wonder about the outcome of  outdoor plans made by those who expect our normally perfect weather, and are now disappointed.

We are salad lovers, and that means salad is a year round treat regardless of the weather.  Recently, my husband said he needed to lose a few pounds, so that usually translates to salad for dinner with no carbs on the side.  That doesn’t mean I make more salad than I normally would.  Instead, it means I’m able to try new combinations of flavor, adding more ingredients, and warming it up a bit with something cooked.

I’ve heard others mention they don’t care for warm salads, and far be it from me to criticize someone’s taste for salad — with the exception of the “canned pea-Velveeta cubes- smothered in Miracle Whip” concoction which leaves me nearly speechless.

This shrimp and spinach salad has more than one kind of “heat.”  If you’re not one for cooking your salad ingredients, then consider what chili heat can do for your taste buds.  It’s satisfying and healthy.

Spicy Shrimp and Spinach Salad

6 c. baby spinach
1-1/2  c. snap peas
3 Roma tomatoes, quartered
1/4 c. extra virgin olive oil + 2 T
1/4 sweet onion, chopped
1 red jalapeno, seeded and chopped
1 tsp. fresh ginger, grated
1/4 tsp. ground cumin
1/4 tsp. turmeric
juice of 1/2 lemon
shrimp for two
salt and pepper to taste

In a large bowl, toss the spinach, snap peas, and tomatoes.  Set aside.

Heat 2 T of olive oil in a skillet over medium heat and add the onion, cooking until softened.  Add the jalapeno, ginger, and spices, stirring to mix well and cook for 1-2 more minutes.  Add the remaining 1/4 cup of oil and heat.  Add the shrimp and sautee until the shrimp is opaque and pink.  Do not over cook.  Squeeze the lemon juice over and season with salt and pepper.

Divide spinach between two dinner plates and add the snap peas and tomatoes.  Pour the shrimp mixture over each plate and serve.

Notes:

• I rarely use fresh shrimp.  It’s not for any reason other than I always have frozen shrimp.  Whether it’s with tail, or completely peeled, it’s in my freezer.  It comes in handy for occasions such as this.  Usually I measure out the amount of shrimp I want to use and put it in the fridge to thaw over time.  But often, I haven’t planned and so find myself with frozen shrimp in a strainer so I can submerge it in a large pan of water.  Either way, it makes for a quick meal.
• Yes, shrimp is in that sea food group that we often hear is more healthy than eating meat.  To me, it fits in the category of sometimes, but not always, just like meat.  Here’s another source of information on the subject.
• If you’re one of those who doesn’t enjoy a warm salad, then saute the shrimp and allow it to cool to room temperature.  Or, parboil the shrimp ahead of time, chill it, and marinate it briefly in the dressing which doesn’t have to cook at all if you prefer it that way.  I haven’t tried it, but know that it would work.  It depends on how much heat you want from your spicy ingredients.  For me, cooking tones down the heat.
• This would be a perfect salad to feature grilled anything if you need a reason to cook outside celebrate summer.  Trust me!
• Speaking of spice — use any kind of chili you prefer.  I happened to have an overly ripe jalapeno, so that’s what went into this salad.  I love chilis, but have to say that this salad was extremely spicy!  I was surprised by the heat because often the longer a jalapeno sits, the more mellow it becomes.  Not in this case!  If you don’t enjoy chili heat, then leave it out.  Increase the amount of onion, and/or add some garlic.
• If you’re not a spinach lover, then use a different green.  But choose something that has nutritional value if you can.  We love spinach!
• The sweetness of the snap peas with this combination is very pleasant — especially if the chili is very hot.  Cucumber would also be a nice addition.  Definitely avocado.
• Forget the salad — I’m wondering about the shrimp over rice.
• After you enjoy this salad for dinner, listen carefully to catch your husband downstairs later sneaking about and pouring a bowl of cereal.  So much for his diet!
• This salad was inspired by a recipe from the February 2009 issue of Food & Wine in an article featuring “hearty winter salads.”  Yes, this one’s hearty, indeed.

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I’d like to say I’ve been on vacation and that’s why I haven’t written lately, but honestly, the time away has been more about working on admin issues here.  Although I’ve learned quite a bit about websites and CSS and can fake code like the best of the posers since I’ve started blogging, suffice it to say that countless hours were spent last week reading through instructions to connect some dots that weren’t designed to go together.  Call me stupid tenacious.  Or stubborn.  Okay, how about a royal pain in the ass?

I was less than thrilled with this ultimate waste of time which nagged at me so much, the idea of doing anything but that at my Mac was impossible. The silver lining on that one is that I was able to focus!  Nice. So right now, I’m calling it a truce to cool down a bit before I decide to choose a different route.

What better way to do that than talk about food, right?  Exactly.  And what better food to discuss than Jambalaya?  No, I’m not from New Orleans, and to my knowledge, no one in my family is Cajun that I know of….but I love the flavors, the ease with which it comes together, and the sheer number of variations available.

Jambalaya is a One Pot Wonder that can be made with what you have on hand — almost.  And the pay off is big.  The resulting flavors remind me of a dish that has cooked for hours.  It’s easy on the budget, too.  It takes a bit more effort than fried rice, but nowhere near the energy that risotto or paella take, so even my son has manned the Wolf long enough to put a nice meal of Jambalaya together before with very little bossing from his mother.

Are you sold? No?

Okay, but maybe I’ve got you thinking…

But wait!  I also just found out (and I’m getting the impression I should have known quite some time ago…) that I’ve been nominated for Best Food Blog:  Humor by Haley of Appoggiatura.  Goodness!  This is so cool because I’m someone who never even won the “Who can spoon the most cotton balls blindfolded” game at baby showers.  Talk about a lifetime of feeling incompetent.

Which must explain my obsession with food, right?  I’m sure there’s a couch for me somewhere… If you have the time, check out all the great nominees in all the categories and vote, vote, vote.

Jambalaya

For the jambalaya…
1 T extra virgin olive oil
1/2 c. Andouille
1/2 c. onion, chopped
1/2 c. bell pepper, seeded and chopped
1/2 c. celery, chopped
1 c. canned diced tomatoes in puree
3/4 c. long grain white rice
1-1/4 c. chicken broth
1 T Worcestershire sauce
4 cloves garlic, minced
3 chicken thighs
1 lb. shrimp, shelled, tails on (reserve shells)
2 T flat-leafed parsley, chopped
3 green onions, sliced

For the seasoning…
1/4 tsp. cayenne
1 tsp. pepper, freshly ground
1 tsp. kosher salt
1/2 tsp. dried thyme
1-1/2 tsp. fresh sage, sliced thin
1 pinch herbes de provence

Preheat oven to 350 degrees F.

Shell the shrimp and set aside.  Place shells into a lidded saucepan and add the chicken broth.  Bring the mixture to a low simmer, and allow to simmer about 20 minutes.  Pour broth through a strainer and toss the shells.  Keep the broth warm.

In a large, oven-proof covered pan, heat the olive oil and over medium heat, cook the chicken thighs skin side down first, about 7 minutes on each side before removing from the pan and setting aside.  Add the Andouille to the same pan and cook just until it begins to brown.

Mix together the onion, bell pepper, and celery, and add half of this mixture to the pan with the Andouille.  Cook until the veggies begin to soften and add the tomatoes.  Stir to mix and cook for 1-2 minutes before adding the rice.  Allow to cook an additional 2 minutes before adding the chicken/shrimp broth, the rest of the vegetable mixture, Worcestershire sauce, and garlic.

Add the chicken thighs to the rice mixture, making sure they’re nestled deeply into it.  Put the lid on the pan and place in the oven to bake about 30 minutes.

Remove pan from the oven and add the shrimp, herbs, and onions.  Stir well, and return the covered pan to the oven for at least 10 minutes or until chicken thighs are done and shrimp are opaque and pink.

Notes:

• Although I’ve been to New Orleans a couple of times, I’ve never been to Jazzfest where I understand quite a great time can be had by all.  I found this recipe from a past Jazzfest and made some adjustments to it.
• About the seasoning mix — the cayenne isn’t too strong for those concerned about the heat.  Cayenne leaves a slow and low burn way back in the mouth and not the sharp sting that can be associated with raw peppers.  It’s nice, but if you’re not sure about it, then cut the amount in half.
• Believe it or not, those shrimp shells actually do add flavor to that chicken broth, so if you can, take the time to add this step.  And the chicken broth?  Although I try different kinds, I nearly always use Superior Touch Better Than Bouillon Base.  If you’re not familiar with it, it comes in an 8 oz. jar and can be found in most grocery stores right where the bouillon cubes are.  It’s about $5 a jar, and like others, a tsp. makes a cup of broth.  The flavor is so excellent, I sip it with some slivered green onions for lunch at times.
• Andouille is a spicy type of pork sausage often associated with Cajun cooking. The first time I made Jambalaya eons ago, I used kielbasa and it tasted great.  Use what works for you.
• On the veggies:  the mixture of onion, celery, and bell pepper is called the Holy Trinity and is referenced routinely in dishes originating from New Orleans — like Gumbo.
• On the chicken:  We love thigh meat, and because we like how it tastes cooked on the bone, it was worth the extra step to keep it together for this dish.  If you’d rather, cook the chicken, let cool and break it into pieces, then add it when you add the shrimp just to heat it.
• Depending on your oven or other variables (type of pan, fit of lid…), you may need to add more liquid to the rice mixture when you add the shrimp.  Have about 1/4 c. extra broth on hand, or water if you prefer.  Just make sure it’s very hot before you add it.
• Have fun mixing up the ingredients and making it your own!

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I've been so jittery the last couple of days.  I know it's the election — waiting, and waiting to find out.  The feeling is strangely like I felt waiting for Christmas morning to arrive when I was a kid, the anticipation just about doing me in. 

But it's not just the election.  Having to pack four rooms in our house to prepare for a big remodel isn't helping.  It's great to be busy, though,  since the time is flying by.  Each book or knick knack I take from the shelf to pack is accompanied by my nagging alter ego which is reminding me I should have gotten rid of this crap a very long time ago.

And then there's the little matter of a trip I'm taking in a couple of days, leaving the hunkster to finish what I've not managed to do to prepare the house.  Maybe that's why I'm giddy with excitement as well.  I'm headed to the Midwest to meet with several food bloggers.  In fact, it's for a wedding:  Lis' wedding.  You know Lis, right?  Co-founder of The Daring Bakers? La Mia Cucina Lis.   And guess who's making the wedding cake?  Helen.  Helen, Tartelette Helen.  Now how exciting is that?

Seriously exciting if you ask me.  So I'm pretty much a basket case right now, stomach in nervous knots and finishing almost nothing that I start.

Wait.  That sounds somewhat like a normal day now that I think of it.  The not finishing anything I start part.  Whatever…

So food is definitely in the low maintenance zone at our house right now and since the hunkster wanted to know what was on the Election Day menu, I figured Batter Fried Calamari & Jalapeno Poppers would work just fine.  And I have the perfect accompaniment for both — a sauce made with a bit o' spicy love. 

My friend Jerry of Cooking by the Seat of My Pants would be proud of me today since that's exactly how I put these two recipes together.  It's the epitome of "winging it," right Jerry?

Batter-Fried Calamari

Frozen calamari rings, thawed
flour for dusting on two separate plates
eggs, beaten in a small bowl
salt, pepper, and whatever other seasoning you like
fresh lemon
vegetable oil

Equipment:  Deep narrow pot, slotted spoon, cooking thermometer OR an electric wok or skillet OR a good old fashioned cast iron skillet.  Two baking sheets:  one for before frying and one lined with paper towels for after frying.

Organize your counter in an assembly line like so:  bowl of calamari rings, plate of seasoned flour, bowl of eggs, second plate of flour, baking sheet to set the rings before frying.

Make sure you keep one set of fingers clean and I highly recommend using a fork for as much dipping as possible. 

Method:  Dust each ring in the seasoned flour, flipping to dust all surfaces.  Dip in the mixed eggs, flipping once, then drop in the second plate of flour and flip once.  Remove to the waiting baking pan.  Give a final shake of salt and pepper over the rings.

Heat oil to 375 degrees F.  Dunk one or two rings into the hot oil and let cook until golden brown.  Remove to drain on paper towel-covered baking pan and repeat.  Keep an eye on the thermometer to ensure that the temp returns to 375 before dropping more rings into the oil.

Jalapeno Poppers

2 fresh whole jalapenos per person

cream cheese (or other soft cheese)

grated cheese like sharp cheddar (anything will do)

bacon

milk for dipping

flour for dusting

bread crumbs for rolling

salt & pepper

Equipment:  See Above

Organization:  Line everything up as stated above.

Method:  Slice jalapenos carefully from just beneath the stem to the end.  Ease the halves apart and with your fingers, remove membrane and seeds.

Cook bacon and drain well. Crumble or cut into very small pieces.

Mix softened cream cheese with shredded cheese.  Season with salt, pepper, and any other seasoning you may like.  Add the bacon and mix well. Stuff the peppers with the cheese mixture and press closed.

Dip in the milk first, then the flour, then the milk again, then the bread crumbs.  Set on a baking sheet until finished and fry at 350 degrees F until golden brown.  Remove to a paper towel covered baking pan to drain.

Dipping Sauce

mayonnaise

sour cream

hot sauce

Salt & Pepper

Mix equal parts of mayonnaise and sour cream.  Add several dashes of hot sauce and use seasonings to your liking.

Notes:

• I'm by no means a proficient deep fat cooker person.  My husband seems to love it so he mans the pot and thermometer.  I'm sure it's because it has numbers on it.  I do the dipping, but one person could get this done just fine.
• I've used a wok successfully to make both of these — it was electric and had a dial I could set the temp on.  Nice.
• The calamari was HUGE.  I've never seen rings this enormous and wondered, but couldn't pass them up.  Plus they were quite the bargain.  I found them at Food for Less which always has a great selection of frozen seafood I can't pass up.
• You will seriously regret making both of these if you don't keep one hand clean.  Really.
• Use any mix of cheese you have in your fridge.  A bit of soft and bit of hard is good.  The bacon was genius.  I wish it had been my idea.  Make sure you season the cheese mixture well.
• Use packaged breadcrumbs.  Add some minced rosemary or parsley or whatever you want
• Our jalapenos weren't the slightest bit spicy.  It was sad.  They were large peppers, so who knows.  Often, the large ones are not as spicy.  But maybe you enjoy them less spicy!

I am going to try to get a couple of quick posts done before I leave, but am usually not very good at the whole post ahead thing.  If I don't succeed, have a lovely rest of the week, and I'll be thinking of you while I'm gone.  Trust me — with several food bloggers in one place, what else will be talked about?

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