Wild Garlic & Squid

For supper I cooked artisan-made squid ink pasta, chopped squids, and a sauce of the wild garlic & almond pesto that Ceridwen made in Wales during my visit only a few weeks ago (we gathered the ramps along shady footpaths as we walked). The result is one of the tastiest meals I've ever prepared for myself.

I ate this dark food as I re-watched the film Tombstone, and I enjoyed it especially because while traveling across the pond I read Doc Holliday: The Life And Legend by Gary L. Roberts. While reading I had spotted all the many aspects of the famous Wild West story that were not covered by the film, but now I was spotting how many of those details were in the film, but only if one knows enough to spot them. Old Doc is a heavily fabled American icon, so as I learn more about him, there are endless story-tentacles that flesh out the histories of times and places he knew. And at the end of the day, Doc was a cool guy. He's your huckleberry.