Squid with Burst Cherry Tomatoes

Squid with Burst Cherry Tomatoes

Squid with Burst Cherry Tomatoes

"Clocks slay time... time is dead as long as it is being clicked off by little wheels;

only when the clock stops does time come to life." - William Faulkner

Squid with Burst Cherry Tomatoes

Squid with Burst Cherry Tomatoes

Squid with Burst Cherry Tomatoes

Squid with Burst Cherry Tomatoes

When we arrived to open the Cape house a few months ago, we noticed that the kitchen clock had stopped working.  This wasn't terribly surprising, since it had been around for quite some time.  To fill the empty space, a platter in the shape of a fish was propped up against the wall.  Eric and his brother like to joke about it. "Hey, what time is it?" one asks... to which the other replies "I think it's half past a fish."

It never gets old.

I've grown to really appreciate the absence of the clock.  So much of my day is spent scheduling that to be in a place that doesn't have a visible clock is refreshing. Somehow life slows down in the most miraculous way when you aren't always checking to see what time it is.   Eating when you want to.  Drinking when you want to. Napping when you want to.  It's a wonderful thing.

Squid with Burst Cherry Tomatoes

Squid with Burst Cherry Tomatoes

Squid with Burst Cherry Tomatoes

Squid with Burst Cherry Tomatoes

Squid with Burst Cherry Tomatoes

(mildly adapted from Tom Colicchio's recipe in Food and Wine Magazine, August 2013)

Servings 8-10

Ingredients

1/3 cup extra-virgin olive oil 2 1/2 pounds mixed cherry tomatoes 2 large garlic cloves, minced 1 1/2 teaspoons minced ginger Kosher salt and freshly ground pepper 1 1/2 pounds small squid, cleaned, bodies cut into 1/3-inch rings and tentacles halved 1 1/2 tablespoons rice wine vinegar 1 cup lightly packed small basil leaves

Instructions

1. Add the oil to a skillet and set over medium heat.  Add tomatoes, garlic, ginger, and a pinch of salt and pepper.  Cook, stirring occasionally, until the tomatoes blister, approximately 4 minutes.

2. Add the squid and cook on low heat for approximately 5 minutes, or until they become opaque.

3. Stir in the rice wine vinegar and basil and season with salt and pepper.