Squid

Santa Rosa, April 20, 2010—

OUT TO THE HOME of friends for dinner tonight —a couple who routinely split their cooking assignments. Mac, who spent years on Pacific islands, took care of the protein: the mantle, not the tentacles, of squid, flattened, tenderized with a mallet I'd guess, dredged in panka and fried golden brown, as you see. The very good result reminded me of abalone. 

Margery had presided over the accompaniment: fettuccine with sautéed kale and sweet peppers, tender and succulent, a perfect foil to the crisp calamari. 

Dessert: Three Twins ice cream— I chose vanilla, my favorite. 

Roussane-Viognier blend, Quivira, 2013: very nice, expressive, balanced.