Tom's threatening to make frog legs this weekend -- he just found a source.

I love squid every way I've ever had it -- last week at a local oriental buffet I had some squid in a very light batter with fried onions and nicely hot peppers. The barbecued squid was tasty as well, but a bit chewier. I make squid rings Greek style, dredged in seasoned flour and fried, served with a big green salad and a bottle of retsina. Several times (once at the Deerfield Fair and once in San Francisco) I had a lovely marinated squid salad and I've also enjoyed squid stewed in its own ink. One of my favorite snacks is tinned octopus bits.

All the news of the closing of the last sardine cannery in the country (in Maine) has made me hungry for some of the sardines in my pantry.

Linn