Kalamarakia Tursi (pickled Squid)

The example of Jesus and the testimony of lovers of Christ throughout the centuries points us to early morning prayer as decisively important… First, it signals to our conscience that this is of first importance in the day. Second, it strikes the first blow in the battle of the day, instead of waiting till we are besieged from all sides. Third, what we do daily and do early shapes the spirit of our minds and brings us into a disposition of humility and trust that will bear better fruit than anxiety or self-reliance. Fourth, since beginning the day with the Word of God is crucial, prayer is equally crucial since the Word will not open its best wonders to us without prayer (Psm. 119:18). Fifth, it is uncanny how Satan can use even good things to squeeze prayer out of our schedule if we miss the early-morning hour. I have seen it again and again. If I say to myself, “I will give some time to prayer later,” it generally does not happen.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood	Greek	Appetizers, Greek, Seafood	6	Servings

INGREDIENTS

12		Squid
3	T	Olive oil
		Salt
		Freshly ground pepper
1/4	c	Chopped fresh parsley
		Few sprigs fresh rosemary
2	c	White vinegar, approx.
8		Black peppercorns
2		Garlic cloves
1		Bay leaf
1		Sprig fresh rosemary

INSTRUCTIONS

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and
small sand bag and ink. Rub salt on the outer sacs and rinse them
inside and out with cold water. Heads and tentacles should be rinsed
thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a
frying pan and slip in the squid rounds, heads and tentacles. Cover
and simmer until bright pink and tender (approximately 30 minutes),
adding salt and pepper to taste, parsley and rosemary during the last
15 minutes. Half fill a clean quart-sized jar with the squid and all
the juices remaining in the pan. Add white vinegar almost to the top,
then the pickling spices and herbs. Seal the jar tightly and shake.
Marinate at least one day before serving. Keep in the refrigerator.  To
serve, remove from marinade and serve cold, within 10    days.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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